Gnocchi with Brown Butter and Sage
Soft potato gnocchi tumble in nutty butter with crisp sage leaves.
Ingredients
- 800 g potato gnocchi
- 90 g unsalted butter
- 12 fresh sage leaves
- 1/4 cup finely grated Parmesan
- Salt, for the cooking water
- Black pepper, to taste
- 1 tsp lemon zest (optional)
Method
- Bring a large pot of salted water to a gentle boil.
- Melt butter in a wide skillet over medium heat. Add sage and cook until the butter smells nutty and turns golden, watching closely.
- Boil gnocchi in batches. When they float, lift them out with a slotted spoon and add directly to the skillet.
- Toss gently to coat. Add a splash of gnocchi water if the butter needs loosening.
- Finish with Parmesan, pepper and optional lemon zest. Serve straight away.
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