The Food Gene

Brown Butter Gnocchi with Crispy Sage

Soft gnocchi in nutty brown butter with crisp sage leaves.

By The Food Gene · https://thefoodgene.com/recipe/brown-butter-gnocchi/

Prep
5 mins
Cook
15 mins
Serves
2
Level
Beginner
  • 500 g potato gnocchi
  • 60 g unsalted butter
  • 12 sage leaves
  • 1 garlic clove, crushed
  • 30 g vegetarian hard cheese, grated
  • Salt and black pepper
  1. Boil the gnocchi. Cook the gnocchi in salted boiling water for 2–3 minutes, until they float. Save a mug of the water, then drain. (3:00)
  2. Brown the butter. While the gnocchi cooks, melt the butter with the sage in a large frying pan over medium heat for 3 minutes, until nutty and golden. (3:00)
  3. Toss. Take the pan off the heat and add the garlic. Add the gnocchi and a splash of the cooking water, and toss for 1 minute.
  4. Serve. Serve with the cheese and plenty of black pepper. Add a pinch of salt if needed.

Chef’s tip

For crispier gnocchi, skip boiling and fry them straight from the pack in a little oil for 6 minutes.

Storage

Best eaten straight away.

Swap it

Add roasted squash or wilted spinach. Check the gnocchi label: some contain egg or wheat.

Nutrition

Approximate values per serving
Energy 691 kcal 2,891 kJ
Fat 29.9 g
of which saturates 18.8 g
Carbohydrate 89.3 g
of which sugars 1.5 g
Fibre 4 g
Protein 14.3 g
Salt 2.5 g