Brown Butter Sage Gnocchi

# Components:

→ Gnocchi

01 - 1.1 lb fresh potato gnocchi, store-bought or homemade

→ Brown butter sage sauce

02 - 5 tbsp unsalted butter

03 - 20 fresh sage leaves

04 - 1 clove garlic, finely minced (optional)

05 - Salt and freshly ground black pepper, to taste

→ To serve

06 - 1/4 cup finely grated Parmesan, plus extra for finishing

07 - Zest of 1 small lemon (optional)

# Directions:

01 - Bring a large pot of well-salted water to a rolling boil. Add the gnocchi and cook just until they rise to the surface, about 2 minutes. Lift them out with a slotted spoon and transfer to a plate lined with paper towels; pat dry to remove excess water.

02 - Warm a large skillet over medium heat and add the butter. Once melted, add the sage leaves and swirl frequently. Continue cooking until the butter foams, the milk solids turn a deep golden-brown and the sage becomes crisp, about 2–3 minutes. If using, add the minced garlic and cook 30 seconds until fragrant.

03 - Increase heat to medium-high, add the drained gnocchi to the skillet and space them in a single layer. Pan-fry, turning occasionally, until all sides develop a golden crust and the interiors remain tender, about 3–4 minutes.

04 - Remove the pan from the heat. Season with salt and freshly ground black pepper, then toss gently with the grated Parmesan and lemon zest if using, coating the gnocchi evenly in the brown butter.

05 - Divide among warmed plates and finish with additional Parmesan and reserved crisp sage leaves. Serve immediately.

# Expert Advice:

01 -

The crispy, golden gnocchi and nutty brown butter sauce make every bite taste like restaurant magic you created at home.
It’s nearly impossible to mess up, and impresses both weeknight diners and dinner party guests with hardly any effort.

02 -

Don’t skip drying the gnocchi after boiling—too much moisture makes them steam instead of crisp in the pan.
The butter goes from golden to burnt quickly, so watch it like a hawk once it starts to brown.

03 -