Brown Butter Gnocchi with Sage
Pan-crisped potato gnocchi tossed in nutty brown butter with crisp sage leaves, lemon and cheese. Dinner in 20 minutes.
- Servings
- 4
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
Ingredients
Equipment
- Large nonstick skillet
Instructions
Heat the oil in the skillet over medium-high heat. Add the gnocchi straight from the package in a single layer (in batches if needed) and cook until golden and crisp on both sides, 6–8 minutes. Move to a plate.
Lower the heat to medium and add the butter. When it foams, add the sage leaves and garlic.
Swirl the pan until the butter smells nutty and turns light brown with dark flecks, and the sage is crisp, 2–3 minutes. Watch closely; it goes from brown to burnt quickly.
Take the pan off the heat, add the lemon juice, then return the gnocchi and toss. Season with the salt and pepper and top with the cheese.
Notes
- Pan-frying shelf-stable gnocchi without boiling makes them crisp outside and fluffy inside.
- Toss in a few handfuls of spinach or roasted squash to make it a fuller meal.
My notes
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Nutrition estimate
- Calories
- 580
- Protein
- 14 g
- Carbs
- 79 g
- Fat
- 23 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
