Gnocchi with Brown Butter and Sage
Pillowy gnocchi tossed in nutty brown butter with crisp sage and a splash of stock. A 20-minute dish that tastes far more luxurious than the effort it takes.
Servings: 4 servings
Ingredients
- 1 lb prepared gnocchi 500 g; homemade if ambitious, or packaged
- 4 tbsp butter
- 20 fresh sage leaves or 1 tsp dried
- 4 tbsp chicken stock
- grated parmesan cheese for serving, optional
Instructions
- Cook the gnocchi in a large pot of salted, boiling water until they float to the surface. Drain.
- Meanwhile, heat the butter in a large skillet over medium-low heat until melted. Add the sage and continue cooking until the butter turns a clear, dark amber (being careful not to burn). Add the chicken stock to the butter.
- Add the drained gnocchi to the skillet with the butter and stock, tossing to coat evenly.
- Season with salt and pepper and top with grated parmesan cheese, if desired.
Notes
Brown the butter carefully: Cook it to a clear, dark amber for that nutty flavour — it burns fast, so watch closely.
Stock to mellow it: A splash of chicken stock loosens the brown butter into a light sauce that coats the gnocchi.
Butternut variation: Sauté 1 lb butternut squash (1/4-inch cubes) in 1 tbsp olive oil until tender and browned, then toss it in with the gnocchi.
Finish with parmesan: A generous grating ties it all together.
Nutrition
Calories: 330kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 600mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 400IU | Calcium: 80mg | Iron: 1mg