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Gnocchi with Brown Butter Sage

Pillowy potato gnocchi tossed in nutty brown butter with crispy fried sage leaves and a shower of Parmesan. Five ingredients, ten minutes, restaurant-quality results.

DinnerItalianEasy

5 min

Prep

10 min

Cook

15 min

Total

Servings

Easy

Difficulty

Instructions

Bring a large pot of salted water to a boil. Cook gnocchi according to package directions (usually 2-3 minutes, until they float). Drain, reserving 1/2 cup cooking water.

Melt butter in a large skillet over medium heat. Continue cooking, swirling the pan, for 3-4 minutes until the butter turns golden brown and smells nutty. Watch carefully; it goes from brown to burnt quickly.

Tip: Use a light-colored pan so you can see the butter change color. The milk solids will turn from white to golden to amber.

Add sage leaves to the brown butter and fry for 30 seconds until crispy. Add pine nuts if using and toast 30 seconds.

Add the drained gnocchi and toss gently to coat. Add a splash of cooking water if needed. Season with salt and pepper. Serve with a generous amount of grated Parmesan.

Nutrition per Serving

420kcal

Calories

14g

Protein

46g

Carbs

22g

Fat

Fiber

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Gnocchi with Brown Butter Sage

Ingredients

Instructions

Nutrition per Serving

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