Free recipe
Brown Butter Gnocchi
Built around potato gnocchi and butter -- the method starts by bringing a large pot of salted water to a boil.
Silky strands tangled in a glossy sauce -- a weeknight bowl that eats like a trattoria classic. Here it's built on potato gnocchi, butter and sage leaves -- a medium, Italian recipe that starts by bringing a large pot of salted water to a boil, and is ready in roughly 50 minutes.
Worth the 50 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around potato gnocchi, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) potato gnocchi (shop-bought or fresh)
- 5 tbsp butter
- 12 fresh sage leaves
- 1 clove garlic, lightly crushed
- 1/2 cup grated Parmesan
- 1/4 cup toasted walnuts, roughly chopped (optional)
- Salt and black pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2-3 minutes, then scoop them out with a slotted spoon (save a little cooking water).
Meanwhile melt the butter in a large frying pan over medium heat.
Add the sage leaves and crushed garlic. Let the butter foam, then turn a light golden brown with a nutty smell, about 3-4 minutes. Swirl the pan and watch closely so it does not burn.
Remove the garlic. Add the drained gnocchi and cook 2-3 minutes, turning, until lightly crisp at the edges.
Season with salt and pepper, then add a splash of the cooking water and half the Parmesan and toss into a light glossy sauce.
Serve topped with the rest of the Parmesan, the crisp sage leaves, and walnuts if using.
The step worth not rushing: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2-3 minutes, then scoop them out with a slotted spoon (save a little cooking water).
