Italian
Brown-Butter Sage Gnocchi
Tender potato gnocchi with crisp sage, nutty brown butter, bright lemon, and a glossy Parmesan finish.
4 servings · 5 minutes prep · 18 minutes cook
Ingredients
Gnocchi
- 24 oz, prepared, shelf-stable or refrigerated
- 6 tbsp
- 16 leaves, fresh
- 2 tsp, Diamond Crystal, divided: 1 1/2 tsp for the cooking water and up to 1/2 tsp for finishing
- 1/4 tsp, freshly ground
- 1 tsp, finely grated
- 1 tsp, fresh
- 1/2 cup, finely grated, plus more for serving
Directions
Cook the Gnocchi
- Bring a large pot of water seasoned with 1 1/2 teaspoons of kosher salt to a boil. Add potato gnocchi and cook until they float, then continue for 30 seconds. Reserve 1/2 cup cooking water and drain the gnocchi thoroughly.
Brown the Butter
- Melt unsalted butter in a large, light-colored skillet over medium heat. Add sage leaves and cook, stirring gently, until crisp, 1–2 minutes. Transfer the sage to a plate before its edges darken.
- Continue cooking the butter, swirling frequently, until the milk solids are amber and smell nutty, 1–2 minutes more. Immediately reduce the heat to medium-low.
Finish the Gnocchi
- Add the well-drained gnocchi and black pepper. Cook, leaving the gnocchi undisturbed briefly between turns, until lightly golden in spots, 3–4 minutes. Taste, then add some or all of the reserved 1/2 teaspoon kosher salt only as needed.
- Remove the skillet from the heat. Add lemon zest, lemon juice, parmesan, and 2 tbsp reserved cooking water. Toss until the cheese melts into a glossy coating, adding more cooking water a tablespoon at a time only if dry. Top with the crisp sage and additional Parmesan, then serve immediately.
