Preheat the oven to 400°F.

Arrange the prosciutto on a parchment-lined baking sheet without overlapping. Bake for about 10-15 minutes, or until golden and crispy. Transfer to a paper towel-lined plate and let cool slightly before breaking into bite-sized pieces.

Meanwhile, add the butter to a light-coloured pan over medium heat so you can easily see when it starts to brown. Once the butter foams, keep a close eye on it and stir continuously. As soon as you see golden specks forming and the butter turns amber and smells nutty, pull the pan from the heat and transfer the butter to a heatproof bowl. Stir in the lemon zest and set aside.

Heat the olive oil in a cast iron skillet or a large frying pan over medium heat (I like a cast iron pan here so that I can serve the dish right in the same pan). Add the gnocchi straight from the package and spread into a single layer so it can crisp properly.

Let it cook undisturbed for 2-3 minutes, then stir to flip and continue cooking for another 2-3 minutes until lightly golden and crispy.

Add in the thawed peas and stir to combine and warm through for about 1 minute. Season with salt and pepper to taste.

Stir in the brown butter/lemon zest mixture and stir to combine.

Remove the pan from heat and place on a trivet. Tear the burrata open with your hands and gently nestle it right in the middle of the skillet, making sure it touches the hot pan slightly so it softens and melts into the gnocchi.