Brown Butter Gnocchi with Crispy Sage and Mushrooms
Ingredients
- 1 poundgnocchi
- 12 ouncemushrooms (cremini or baby bella)
- 6 tablespoonbutter
- 12 leavesfresh sage
- 3 clovegarlic
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupparmesan cheese (finely grated)
- ½ cupwater
Prep
- 01
Mince 3 cloves garlic.
- 02
Roughly chop 12 ounces mushrooms into bite-sized pieces.
Method
- 01
Bring a large pot of salted water to a boil. Add gnocchi and cook for 2 to 3 minutes, until they float and stay afloat for another 30 seconds. Drain and set aside, reserving 1/2 cup pasta water.
- 02
While water heats, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook for 5 to 6 minutes, stirring occasionally, until golden and any liquid evaporates. Transfer to a plate.
- 03
In the same skillet, lower heat to medium and add remaining 4 tablespoons butter. Add sage leaves and cook for 1 to 2 minutes, swirling the pan, until sage crisps and butter turns amber and nutty-smelling. Remove sage with a slotted spoon and set aside.
- 04
Add cooked gnocchi to the brown butter, then add mushrooms back to the pan. Toss gently to coat. Add 1/2 cup reserved pasta water and season with black pepper. Toss again and cook for 1 minute until sauce coats the gnocchi.
- 05
Transfer to a serving bowl, top with crispy sage leaves and parmesan cheese, and serve immediately.
Spice Tips
For earthiness, add 1/4 teaspoon dried thyme or a fresh thyme sprig when cooking the mushrooms. A crack of red pepper flakes stirred in at the end adds subtle heat without overpowering the sage.
Make this a full meal by adding a handful of spinach or kale in the final minute — just stir it into the hot gnocchi until wilted. Leftovers reheat gently in a skillet with a splash of water.