Gnocchi with Sage Butter
Pillowy potato gnocchi finished in a nutty brown butter and crispy sage sauce, pan-seared briefly for a light crust instead of just tossed - letting the gnocchi sit undisturbed to brown on one side is what gives the dish its textural contrast.
⏱ 25 min🍽 4 servings
dinneritalianvegetarianquick
Ingredients
- •1 lb potato gnocchi
- •6 tbsp butter
- •10 fresh sage leaves
- •1/2 cup grated Parmesan
- •Salt to taste
Steps
- 1.Cook the gnocchi in salted boiling water until they float, then drain.
- 2.Melt the butter in a skillet (cast iron works best) over medium heat and add the sage leaves, cooking until the butter turns golden brown and fragrant and the sage is crisp - watch closely, as brown butter can burn quickly.
- 3.Add the gnocchi to the pan and let them sit undisturbed for a minute or two to brown lightly on one side before gently tossing - this brief sear is what gives real burro e salvia its textural contrast, not just tossing.
- 4.Sprinkle with Parmesan and salt before serving.