Brown Butter Gnocchi with Crispy Sage and Toasted Nuts
Ingredients
- 1 poundgnocchi
- 6 tablespoonunsalted butter
- 12fresh sage leaves
- 3garlic cloves
- ¾ cupsalted roasted cashews or walnuts
- 1lemon
- ·salt
- ·black pepper
- ·parmesan cheese
Prep
- 01
Crush 3 garlic cloves lightly with the flat of a knife.
- 02
Roughly chop or leave whole 12 fresh sage leaves.
- 03
Cut 1 lemon into wedges for squeezing.
Method
- 01
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, then simmer for 1 more minute. Drain well and set aside.
- 02
In a large skillet, melt butter over medium-high heat. Add crushed garlic cloves and cook for 30 seconds until fragrant.
- 03
Add sage leaves and cook for 1–2 minutes, swirling the pan, until butter turns golden brown and sage is crispy. Watch carefully to avoid burning.
- 04
Add cooked gnocchi to the skillet and toss gently to coat in brown butter. Cook for 2 minutes, stirring occasionally.
- 05
Stir in toasted nuts and squeeze in juice from the lemon. Season with a pinch of salt and black pepper to taste.
- 06
Transfer to bowls, grate parmesan over top, and serve immediately.
Spice Tips
For heat and complexity, add a small pinch of red pepper flakes when the butter is browning. A dash of nutmeg stirred in with the gnocchi adds warmth. Finish with fresh lemon zest if you have it — it brightens everything.
Use store-bought gnocchi from the pasta aisle or refrigerated section — no need to make it from scratch. Any toasted nuts work: pistachios, pine nuts, or almonds are excellent swaps. Brown butter can go from golden to burnt in seconds, so stay close and listen for the nutty aroma.