Brown Butter Gnocchi with Sage and Crispy Pancetta
Ingredients
- 1 poundgnocchi
- 4 ouncepancetta
- 6 tablespoonbutter
- 12fresh sage leaves
- 2garlic clove
- ·parmesan cheese
- ·salt
- ·black pepper
- ·lemon
Prep
- 01
Mince 2 garlic cloves.
- 02
Cut 1 lemon into wedges for squeezing.
- 03
Grate or shave a wedge of parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil.
- 02
While water heats, cut pancetta into small dice. Cook in a large skillet over medium heat for 5–7 minutes, stirring occasionally, until crispy. Transfer to a paper towel.
- 03
Pour off all but 1 tablespoon of pancetta fat from the skillet. Add butter and turn heat to medium. Once melted and foaming, add minced garlic and sage leaves. Swirl frequently for 2–3 minutes until the butter turns golden-brown and smells nutty; watch it carefully so it doesn't burn.
- 04
Add the gnocchi to boiling water and stir gently. Cook for 2–3 minutes after they float to the surface, until tender.
- 05
Reserve 1 cup pasta water, then drain gnocchi.
- 06
Add gnocchi to the brown butter and sage. Toss to coat, adding 1/4 cup pasta water to create a silky sauce. Taste and season with salt and pepper.
- 07
Transfer to bowls. Top with crispy pancetta, grated parmesan, a squeeze of fresh lemon juice, and a few fried sage leaves.
Spice Tips
For warmth, finish with a crack of red pepper flakes. A small pinch of nutmeg stirred into the brown butter adds subtle depth.
Pancetta can be swapped for crispy bacon or omitted for a vegetarian version. Brown butter can be made ahead and gently reheated just before tossing with gnocchi.