Brown Butter Gnocchi with Sage and Crispy Breadcrumbs
Ingredients
- 1 poundgnocchi
- 6 tablespoonunsalted butter
- 12fresh sage leaves
- ½ cuppanko breadcrumbs
- 2 clovesgarlic
- ·salt
- ·black pepper
- ½ cupparmesan cheese (finely grated)
Prep
- 01
Mince 2 cloves garlic
- 02
Finely grate 1/2 cup parmesan cheese
Method
- 01
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, then let them simmer for 1 minute more. Drain gently and set aside.
- 02
In a large skillet, melt 3 tablespoons butter over medium heat. Add panko and cook, stirring often, until golden and fragrant, about 4 minutes. Transfer to a plate and season with a pinch of salt.
- 03
In the same skillet, melt the remaining 3 tablespoons butter over medium heat. Add sage leaves and cook until the butter begins to brown and smell nutty, about 3 minutes. Watch carefully to avoid burning.
- 04
Add the cooked gnocchi to the brown butter and sage. Toss gently to coat, then season with salt and pepper to taste.
- 05
Divide gnocchi among bowls. Top with crispy breadcrumbs and grated parmesan. Serve immediately.
Spice Tips
The brown butter and sage provide warm, earthy notes. For subtle heat, add a small pinch of red pepper flakes to the butter in step 3. A squeeze of fresh lemon juice at the table brightens the dish if you prefer acidity; try 1 tablespoon total.
If you prefer a sauce, stir in 1/4 cup heavy cream or pasta water after browning the butter and before adding the gnocchi. For a heartier version, add 2 cups fresh spinach or kale in step 4 and let it wilt into the warm gnocchi.