Ingredients:

• 12 oz Cauliflower Gnocchi
• 2.5 Tbsp butter (may substitute for ghee)
• 4 Slices of 2 oz thinkly sliced prosciutto
• 10 Sage leaves
• 2 large cloves of garlic
• 6 cups of baby spinach
• 2 pinches of coarse sea sat
• 3 Tbsp Parmesan cheese

Directions:

1. Preheat large non stick skillet over medium heat. Add 2tbsp of butter, when melted, add gnocchi.
2. Pan fry in a single layer over medium to medium- high heat about 5 minutes (until gnocchi is golden)
3. In a separate skillet, pan fry the prosciutto over medium heat in a single layer until crispy on both sides, about 8 minutes total.
4. Flip gnocchi and cook for additional 5 minutes, tossing every minute or so. Then flip again for about 4 minutes, until gnocchi has crisp crust, not soggy. When gently pressed, it should be a bit bouncy. Set aside and keep warm.
5. Add 1/2 tbsp of butter to pan previously used for gnocchi, when melted, add sage. Pan fry over medium heat until slightly crispy, about 2-3 minutes. Set aside and drain leaves with paper towel so they maintain crispiness.
6. Add garlic and spinach to infused sage butter. Sauté over medium heat and add salt, cooking for about 30 seconds or until spinach is wilted. Set aside to cool.
7. Toss Cauliflower gnocchi with spinach and sage and top with crumbled prosciutto. Sprinkle with parmesan cheese.