Italian · Main · Medium
Gnocchi with Sage Butter
Pillowy potato gnocchi pan-seared until golden, tossed in nutty brown butter with crisp sage leaves.
The whole recipe in 60 seconds
Gnocchi with Sage Butter, in 5 ideas
- Dry the boiled gnocchi on a towel before searing; surface moisture is the enemy of browning.
- Brown butter goes from perfect to burnt in seconds, so stay at the stove and watch the color.
- Sage leaves fried in butter turn into delicate crisps; they are the best part.
- A grating of nutmeg in the butter adds warmth that pairs beautifully with potato.
- Frozen gnocchi works fine; cook straight from frozen and add 1 minute to the boil.
What you need
Ingredients
- 2 lbs potato gnocchi (store-bought or homemade)
- 6 tbsp unsalted butter
- 20 fresh sage leaves
- 2 cloves garlic, minced
- 1/2 cup grated parmesan
- 1/4 tsp black pepper
- Salt for the pasta water
How to make it
Directions
- Boil the gnocchi in salted water. They are done 1 to 2 minutes after they float to the surface. Drain well.
- Heat a large skillet over medium-high. Sear the gnocchi in a single layer until golden on both sides, about 4 minutes. Remove to a plate.
- Lower the heat to medium. Melt the butter and cook until it foams and turns amber with a nutty smell, about 3 minutes.
- Add the sage leaves and garlic; fry 1 minute until the sage is crisp.
- Return the gnocchi to the pan and toss to coat. Serve with parmesan and black pepper.
Money saver. Store-bought gnocchi is a weeknight hero at a fraction of restaurant prices. Keep a pack in the pantry for instant impressive dinners.