Gnocchi with Brown Butter, Sage, and Crispy Lemon Breadcrumbs
Ingredients
- 1 poundgnocchi
- 4 tablespoonbutter
- 12fresh sage leaves
- 1lemon
- ½ cuppanko breadcrumbs
- 2 clovesgarlic
- ·salt
- ·black pepper
- ·parmesan cheese
Prep
- 01
Zest 1 lemon and set zest aside; reserve the lemon itself for zesting at the table.
- 02
Smash and peel 2 garlic cloves.
Method
- 01
Bring a large pot of salted water to a boil.
- 02
While water heats, melt 2 tablespoons butter in a large skillet over medium heat. Add panko breadcrumbs and stir constantly for 3–4 minutes until golden and fragrant. Transfer to a plate.
- 03
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Smash and add 2 garlic cloves, then add 12 sage leaves. Cook for 2–3 minutes, swirling occasionally, until butter foams and begins to brown (it should smell nutty). Season with a pinch of salt and pepper.
- 04
Add gnocchi to boiling water. They'll sink, then float to the surface after 2–3 minutes. Cook for 1 minute more, then drain.
- 05
Add drained gnocchi to the brown butter and sage. Toss gently to coat, about 1 minute.
- 06
Divide gnocchi among bowls. Top with crispy breadcrumbs. Zest lemon over each bowl, then grate parmesan generously. Serve immediately.
Spice Tips
For warmth, add a small pinch of red pepper flakes to the brown butter with the sage. A touch of white miso paste (1/2 teaspoon) stirred into the butter adds savory depth.
Use fresh gnocchi from the refrigerated section if you can find it—it has a tender texture. Frozen gnocchi works perfectly too. The recipe easily doubles for guests.