Name: Brown Butter & Sage Gnocchi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 bowls
Cuisine: Italian
Ingredients: 1 lb gnocchi; 5 tablespoons unsalted butter; 4 fresh sage leaves; 0.25 cup grated Parmesan cheese; Salt; Black pepper; 0.25 cup reserved pasta water

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Brown Butter & Sage Gnocchi

These Carbs Don't Count Verified

Ingredients

Warning0 allergens identified

Instructions

Cook gnocchi according to package instructions. Reserve 1/4 cup of pasta water and drain the rest.

In a large skillet, melt butter over medium heat until it begins to brown and smell nutty.

Halfway through the browning process, add the sliced sage leaves and let them crisp up in the butter.

Add the cooked gnocchi to the skillet and toss to coat in the brown butter and sage. Cook until the gnocchi start to brown slightly.

Season with salt and black pepper to taste. Add grated Parmesan and a splash of pasta water to help create a creamy sauce.

Toss everything until creamy and well coated. Serve hot, topped with extra cheese and sage if desired.

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Tips & Tricks (5)

Brown Butter Precision 🧈
Watch your butter carefully when browning - remove from heat the moment it turns golden amber to prevent burning and achieve a perfect nutty flavor.
Sage Leaf Technique 🍃
Fry sage leaves until crisp but not burnt, which releases their essential oils and creates a delicate, aromatic garnish for the gnocchi.
Gnocchi Searing Secret 🥘
Ensure gnocchi are completely dry before searing to achieve a golden, crispy exterior that won't become soggy in the brown butter sauce.
Pasta Water Magic 💦
Reserve about 1/2 cup of pasta water before draining - its starchy consistency helps create a silky, emulsified sauce that clings perfectly to the gnocchi.
Parmesan Finishing Trick 🧀
Grate Parmesan fresh and add off the heat to prevent clumping and preserve its delicate, nutty flavor profile.