Brown Butter Sage Gnocchi

# What You Need:

→ Gnocchi

01 - 500 g (1.1 lbs) fresh potato gnocchi (store-bought or homemade)

→ Brown Butter Sage Sauce

02 - 75 g (5 tbsp) 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 (1/4 cup) grated Parmesan cheese, plus more for serving

07 - Zest of 1 small lemon (optional)

# How to Make:

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 -

The brown butter comes together in seconds and tastes like you spent hours on it.
This recipe delivers maximum flavor with minimal effort, making it my instant weeknight favorite.

02 -

Skipping the pat-dry step makes the gnocchi steam, not crisp, so always blot them well.
I learned to stay close when browning butter: a few seconds too long and the difference between nutty and burnt is real.

03 -