Try out our Potato Gnocchi with Brown Butter & Sage recipe today! This dish features pillowy potato gnocchi tossed in a nutty brown butter sauce with crispy sage, garlic, and Parmesan.
Prep Time 10 Min | Cook Time 15 Min | Serves 4
Ingredients
- 6 tbsp unsalted butter
- 15 fresh sage leaves
- 2 garlic cloves, thinly sliced
- 1 lb potato gnocchi
- 1/2 cup Parmesan cheese, grated
- 2 tsp fine sea salt
- 2 tsp ground black pepper
- 1 tbsp olive oil
- 4 oz red pepper flakes
Directions
- Fill a large pot with water and add a pinch of salt. Bring it to a boil over high heat.
- While the water heats, place a large skillet over medium heat so it’s ready for the sauce.
- Once the water is boiling, gently add the potato gnocchi. Stir a few times to prevent sticking and cook for 2-3 minutes, or until the gnocchi float to the surface.
- Remove the gnocchi with a slotted spoon and transfer them to a colander to drain. Reserve about 1/4 cup of the cooking water.
- Add butter to the skillet and let it melt. Continue cooking, stirring occasionally, until it turns golden brown and develops a nutty aroma. Watch closely so it doesn’t burn.
- Add the sage leaves and sliced garlic to the brown butter. Cook for 1 minute, until the sage becomes crisp and the garlic is lightly golden. Stir in the olive oil to add richness and smoothness to the sauce.
- Gently add the drained gnocchi to the skillet and toss to coat. Cook for another 2-3 minutes, allowing the outside to lightly crisp. Add a splash of the reserved cooking water to loosen the sauce and help it cling to the gnocchi.
- Remove the skillet from the heat and sprinkle in the Parmesan cheese. Toss gently until melted and evenly distributed. Season with salt, black pepper, and red pepper flakes.
- Plate and top with extra Parmesan and a few crispy sage leaves before serving.
- Enjoy!