Grilled steaks, chicken breasts, pork chops… the list is long for what this side dish can do for you and your leading meats! Brown Butter Gnocchi is the perfect supporting actor for any of your dinner theatrics. Voted “Best Flavor Added to a Pasta” (by us), sage steals the show when it’s immersed in browned butter and showered over the highly acclaimed gnocchi. The (fictional) “Golden Spatula” award goes to Brown Butter Gnocchi for the elegantly delicious work it’s done on the dinner stage to support all of those show-stealing meats. We would like to thank our very own (imaginary) cooking academy for this new pasta talent. It’s definitely the star of the show!
Ingredients
- 16 ounces gnocchi, store-bought or homemade
- 4 tablespoons butter
- 5 sprigs fresh sage leaves, divided, plus more, to taste, for garnish
- 1 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- 1/4 cup parmesan cheese, shredded, for garnish
Directions
Step 1 –In a large pot of salted, boiling water, cook the gnocchi, according to the package directions. Drain well and set aside.
Step 2 –In a large saucepan over medium-high heat, add the butter and the leaves from 3 of the sage sprigs and cook, stirring occasionally, until the butter is lightly brown and produces a slightly nutty smell, about 2 minutes.
Step 3 –Pour the brown butter mixture into a small bowl.
Step 4 –In the same saucepan, heat the olive oil with the remaining leaves from 2 of the sage sprigs.
Step 5 –Add the cooked gnocchi to the olive oil mixture and cook, without stirring, until the gnocchi is golden on the bottom, about 5-6 minutes.
Step 6 –Add the brown butter mixture to the gnocchi mixture and stir to combine. Cook, about 1-2 minutes.
Step 7 –Generously season the gnocchi mixture with the salt and the black pepper.
Step 8 –Serve the gnocchi mixture garnished with the parmesan and the extra sage leaves.
