Brown Butter Sage Gnocchi

# What You'll Need:

→ Gnocchi

01 - 500 g fresh potato gnocchi (store-bought or homemade)

→ Brown Butter Sage Sauce

02 - 75 g unsalted butter

03 - 20 fresh sage leaves

04 - 1 clove garlic, finely minced (optional)

05 - Salt and freshly ground black pepper, to taste

→ To Serve

06 - 30 g grated Parmesan cheese, plus more for serving

07 - Zest of 1 small lemon (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 minutes. Using a slotted spoon, transfer the gnocchi to a plate and pat dry with paper towels.

02 - In a large skillet over medium heat, melt the butter. Once melted, add the sage leaves. Cook, swirling the pan occasionally, until the butter foams, turns golden brown, and the sage becomes crispy (about 2-3 minutes). Add the minced garlic, if using, and cook for 30 seconds.

03 - Add the cooked, dried gnocchi to the skillet. Increase the heat to medium-high and pan-fry for 3-4 minutes, stirring occasionally, until the gnocchi are golden and slightly crisp.

04 - Season with salt and pepper to taste. Remove from heat, then toss with grated Parmesan and lemon zest (if using).

05 - Serve immediately, garnished with extra Parmesan and sage leaves.

# Expert Advice:

01 -

This is the shortcut to Italian comfort you’ll want up your sleeve when you need dinner in twenty-five minutes flat.
The contrast of pillowy gnocchi and crispy sage is so addictive, even kitchen skeptics will ask for seconds.

02 -

One time I skipped patting the gnocchi dry, and ended up with a sad, soggy sauce—don’t make my mistake.
Letting the butter get too dark gives a burnt aftertaste instead of a nutty depth, so pull it off the heat at golden brown.

03 -