Pasta
Brown Butter Sage Gnocchi
Pillowy gnocchi crisped in nutty brown butter with fried sage and a shower of parmesan. Ready before the water for the greens has boiled.
Prep
5 min
Cook
15 min
Total
20 min
Serves
2
Ingredients
Difficulty: Easy
- 500g fresh potato gnocchi
- 5 tbsp unsalted butter
- 12 fresh sage leaves
- 2 garlic cloves, smashed
- Pinch of chili flakes
- Zest of 1/2 lemon
- 40g parmesan, finely grated
- Flaky salt and black pepper
Method
- 1
Boil the gnocchi in well-salted water until they float, about 2 minutes, then drain well.
- 2
Melt the butter in a wide pan over medium heat with the garlic and sage; swirl until the butter smells nutty and turns pale amber and the sage crisps.
- 3
Add the drained gnocchi in a single layer and let them sear undisturbed for 2 minutes, then toss until golden at the edges.
- 4
Off the heat, stir through the lemon zest, chili flakes, and half the parmesan. Serve topped with the rest and plenty of black pepper.