Gnocchi with Brown Butter and Sage
Pillowy potato gnocchi tossed in nutty brown butter with crispy sage and pecorino. Ready in under 20 minutes with just seven ingredients—pure Italian elegance.
- Total time
- 18 min
- Servings
- 2
- Calories
- 580
- Protein
- 18g
Ingredients
- 1 lb potato gnocchi, fresh or frozen
- 6 tbsp butter
- 12 leaves fresh sage leaves
- 1 clove garlic clove, smashed
- 1 lemon lemon, zested and halved
- ½ cup pecorino romano, finely grated
- 1 pinch salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat, ~8 minutes.
- 2
Add gnocchi and stir gently to prevent sticking. Cook until they float, then 2 minutes more.
- 3
Drain gnocchi in a colander, reserving 1 cup of pasta water. Set aside.
- 4
In a 12-inch skillet, melt butter over medium heat with garlic and sage. Stir occasionally until butter turns hazelnut brown and foams, ~4 minutes.
- 5
Remove skillet from heat. Add cooked gnocchi and toss gently until fully coated.
- 6
Add lemon zest, a splash of pasta water if needed to loosen sauce, and season with salt and pepper.
- 7
Divide between bowls. Top generously with pecorino and a squeeze of lemon juice. Serve immediately.
Tools you’ll need
- large pot
- colander
- 12-inch skillet
- wooden spoon
- microplane or box grater
- measuring spoon
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