Gnocchi with Brown Butter, Sage & Crispy Lemon
Ingredients
- 1 poundpotato gnocchi
- 4 tablespoonunsalted butter
- 12 leavesfresh sage
- 1lemon
- ·salt
- ·black pepper
- ½ cupparmesan cheese (finely grated)
Prep
- 01
Zest and halve 1 lemon.
- 02
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil.
- 02
While water heats, melt butter in a small saucepan over medium heat. Cook, swirling occasionally, for 5–7 minutes until golden brown and fragrant with a nutty aroma. Remove from heat and set aside.
- 03
Add gnocchi to boiling water. Cook for 2–3 minutes, until they float to the surface and stay there for 30 seconds. Drain well and set aside.
- 04
Return the brown butter to medium heat. Add sage leaves and cook for 1–2 minutes until the sage is fragrant and slightly crispy at the edges.
- 05
Add drained gnocchi to the butter and sage. Toss gently to coat. Zest the lemon directly over the pan, then squeeze in half the lemon juice. Toss again.
- 06
Season to taste with salt and pepper. Divide among bowls, drizzle with any remaining butter from the pan, and top generously with parmesan.
Spice Tips
Gnocchi's richness is balanced by the lemon's brightness here. If you like heat, add a small pinch of red pepper flakes to the brown butter. For earthiness, swap half the sage for fresh thyme or add a touch of fresh tarragon.
For a protein boost, add a handful of toasted pine nuts or crispy prosciutto pieces. The recipe comes together in under 20 minutes start to finish.