Gnocchi with Brown Butter & Sage
A timeless Italian classic, this dish features tender, pillowy potato gnocchi tossed in a fragrant sauce of rich brown butter and fresh sage leaves. Simple yet sophisticated, it's a comforting meal that highlights the beauty of a few quality ingredients.
Ingredients
- 500 g store-bought gnocchi
- 115 g unsalted butter
- 15 leaves fresh sage finely chopped
- 2 cloves garlic minced (optional)
- 0.25 cup Parmesan cheese freshly grated
- Pinch teaspoon salt
- Pinch teaspoon black pepper
Instructions
- Cook gnocchi according to package directions in a large pot of salted boiling water until they float to the surface, about 2-3 minutes.
- While gnocchi cooks, melt butter in a large skillet over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and smells nutty, about 3-5 minutes.
- Add fresh sage leaves and minced garlic (if using) to the brown butter. Cook for another minute until fragrant, being careful not to burn the sage.
- Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the brown butter and sage. Reserve about 1/4 cup of the gnocchi cooking water.
- Toss the gnocchi gently to coat evenly with the sauce. If the sauce seems too thick, add a tablespoon or two of the reserved gnocchi water until it reaches your desired consistency.
- Stir in the 1/4 cup of grated Parmesan cheese. Season with salt and black pepper to taste.
- Serve hot, garnished with extra grated Parmesan cheese and a few fresh sage leaves if desired.
Notes
For a richer flavor, use fresh, high-quality sage. You can add a sprinkle of toasted walnuts or pine nuts for extra crunch. Serve immediately with grated Parmesan cheese. This dish is best enjoyed fresh. A splash of white wine can also be added to the butter sauce for an extra layer of flavor.