Pan-Crisped Gnocchi with Brown Butter and Sage
Ingredients
- 1 poundgnocchi
- 4 tablespoonbutter
- 12 leavesfresh sage
- 3 clovesgarlic
- 1lemon
- ½ cupParmesan cheese
- ·salt
- ·black pepper
Prep
- 01
Slice 3 cloves garlic.
- 02
Cut 1 lemon in half for juicing.
- 03
Grate 0.5 cup Parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, then 1 minute more. Drain in a colander.
- 02
In a large skillet, melt 2 tablespoons butter over medium heat. Working in batches if needed, add gnocchi in a single layer and cook undisturbed for 3–4 minutes until golden and crispy on the bottom. Stir and cook another 2 minutes until multiple sides are browned. Transfer to a plate.
- 03
Add remaining 2 tablespoons butter to the same skillet over medium heat. Add sage leaves and sliced garlic, stirring gently until fragrant and the butter is nut-brown, about 2–3 minutes.
- 04
Return gnocchi to the skillet and toss to coat. Remove from heat and squeeze lemon juice over the top. Taste and season with salt and pepper.
- 05
Divide among bowls, top with Parmesan and a few crispy sage leaves, and serve immediately.
Spice Tips
For warmth and depth, add a small pinch of red pepper flakes to the brown butter in step 3. A squeeze of fresh lemon zest brightens the finish. For earthy richness, stir in 2 tablespoons of mascarpone or cream just before serving.