Brown Butter Gnocchi Recipe

Time30m

Serves4

sage brown butter, parmigiano-reggiano, pecans

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Ingredients

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1
Prepare the Gnocchi
Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.
2
Brown the Butter
In a large skillet over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter foams and turns a deep golden brown, about 5-7 minutes. Be careful not to burn it.
3
Add Sage
Add the fresh sage leaves to the browned butter and cook for an additional 1-2 minutes until the leaves are crispy.
4
Combine Gnocchi
Add the cooked gnocchi to the skillet and gently toss to coat them in the brown butter and sage mixture. Cook for an additional 2-3 minutes until the gnocchi are heated through.
5
Finish the Dish
Remove from heat and stir in the grated Parmigiano-Reggiano cheese and chopped pecans. Season with salt and black pepper to taste.
6
Serve
Serve immediately, garnished with additional Parmigiano-Reggiano and pecans if desired.