Brown Butter Gnocchi with Crispy Sage and Mushrooms
Ingredients
- 1 poundgnocchi
- 12 ouncemushrooms (cremini or baby bella)
- 4 tablespoonbutter
- 8 leavesfresh sage
- 2 clovegarlic
- ·salt
- ·black pepper
- ½ cupparmesan cheese (freshly grated)
Prep
- 01
Mince 2 garlic cloves.
- 02
Tear 12 ounces mushrooms into bite-sized pieces.
Method
- 01
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, then simmer for 1 additional minute. Drain and set aside.
- 02
While water heats, tear mushrooms into bite-sized pieces. Melt 1 tablespoon butter in a large skillet over medium-high heat, add mushrooms in a single layer, and cook for 4–5 minutes without stirring (they'll brown and release liquid). Stir, season with salt and pepper, and cook 2 more minutes until golden. Transfer to a plate.
- 03
In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add sage leaves and cook 1–2 minutes until the leaves are crispy and the butter is nutty and golden (watch carefully—it can burn). Add minced garlic and cook 30 seconds until fragrant.
- 04
Return gnocchi to the skillet with the brown butter and sage. Add mushrooms back in. Toss gently for 1–2 minutes to coat. Taste and adjust salt and pepper.
- 05
Divide among bowls, top with parmesan, and serve immediately.
Spice Tips
For earthiness, add a pinch of smoked paprika to the brown butter. For warmth, finish with a small pinch of red pepper flakes stirred into the butter. A squeeze of fresh lemon juice brightens the richness.
Make-ahead: you can prep the mushrooms and garlic up to 4 hours ahead and store them in the fridge. The whole dish comes together in under 25 minutes once water boils.