Pan-fried potato gnocchi tossed in brown butter, crisp sage, and Parmesan for a quick, comforting Italian main.
# Components:
→ Gnocchi
01 - 1.1 lb fresh potato gnocchi (store-bought or homemade)
→ Brown Butter Sage Sauce
02 - 5 tbsp unsalted butter
03 - 20 fresh sage leaves
04 - 1 clove garlic, finely minced (optional)
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
→ To Serve
07 - 1/4 cup grated Parmesan (about 1 oz), plus extra for serving
08 - Zest of 1 small lemon (optional)
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float, about 2 minutes. Scoop them from the water with a slotted spoon and transfer to a plate lined with paper towels; pat gently to remove surface moisture.
02 - Warm a large skillet over medium heat and add the butter. Swirl occasionally as the butter melts, then foams and turns a nutty golden brown, 2 to 3 minutes. Add the sage leaves and cook until they become crisp. If using, stir in the minced garlic and cook 30 seconds until fragrant, taking care not to burn it.
03 - Increase heat to medium-high, add the drained gnocchi to the skillet, and spread into a single layer. Pan-fry, stirring occasionally, until the gnocchi develop golden edges and a light crust, 3 to 4 minutes.
04 - Remove the skillet from the heat. Season with salt and freshly ground black pepper, then toss the gnocchi with the grated Parmesan and lemon zest if using, ensuring an even coating.
05 - Divide among warmed plates, garnish with extra Parmesan and reserved crisp sage leaves, and serve immediately. Optionally finish with a squeeze of lemon juice to brighten flavors.
