Potato Gnocchi with Butter and Sage
Tender potato gnocchi tossed in a rich brown butter sauce with crispy sage leaves and a hint of chili for a quick, comforting meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 450
- Protein
- 8g
Ingredients
- 1 pound potato gnocchi
- 4 tablespoons butter
- 12 leaves fresh sage leaves
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 1 lb gnocchi and cook until they float to the surface, about 2-3 minutes. Reserve 1/2 cup of the pasta water, then drain the gnocchi.
- 2
In a large skillet, melt the 4 tbsp butter over medium heat. Add the 12 sage leaves and cook until the butter is golden and the sage is crispy, about 3-4 minutes. Stir in the 1/4 tsp red pepper flakes.
- 3
Add the drained gnocchi to the skillet and toss to coat in the butter sauce. Cook for 2-3 minutes until the gnocchi are lightly browned in spots. Season with the 1 tsp salt and 1/2 tsp black pepper, adding a splash of the reserved pasta water if needed to loosen the sauce. Serve immediately.
- 4
Optional: sprinkle with grated Parmesan cheese before serving if you have it.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Measuring spoons
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