Pan-fried potato gnocchi in nutty brown butter with crispy sage, Parmesan, and a bright lemon finish.
# Ingredient List:
→ Gnocchi
01 - 1.1 pounds fresh potato gnocchi (store-bought or homemade)
→ Brown butter sage sauce
02 - 5 tablespoons 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 - 1/4 cup grated Parmesan, plus extra for serving
07 - Zest of 1 small lemon (optional)
# Steps:
01 - Bring a large pot of well-salted water to a rolling boil. Add the gnocchi and cook just until they rise to the surface, about 2 minutes. Use a slotted spoon to transfer the gnocchi to a plate and gently pat dry with paper towels to remove excess water.
02 - Warm a large skillet over medium heat and add the butter. Once the butter melts, add the sage leaves. Swirl the pan frequently and cook until the butter foams and takes on a deep golden-brown color and the sage becomes crisp, about 2 to 3 minutes. If using, add the minced garlic and sauté for 30 seconds, lifting the pan off the heat briefly if the garlic risks burning.
03 - Increase the heat to medium-high and add the cooked, dried gnocchi to the skillet. Pan-fry, stirring occasionally, until the gnocchi develop a golden, slightly crisp exterior, approximately 3 to 4 minutes.
04 - Season the gnocchi with salt and freshly ground black pepper to taste. Remove the skillet from the heat and gently toss the gnocchi with the grated Parmesan and lemon zest if using, ensuring an even coating.
05 - Transfer to warmed plates and serve immediately, garnished with additional Parmesan and a few crisp sage leaves. Add a light squeeze of lemon juice if desired.
