Pan-Seared Gnocchi with Browned Butter Sage Sauce
With a crisp exterior and a pillowy soft center, pan-seared gnocchi with a browned butter sage sauce is about as close to heaven as I’ve gotten with a fork.
Servings: 4 servings
- 32 oz Gnocchi bonus if made from scratch
- 4 tbsp butter divided
- 8 tbsp unsalted butter
- 20 leaves large fresh sage
- 1 tsp . finely grated lemon zest
- ¼ cup Fresh grated Parmesan cheese
- Kosher salt
- Freshly ground black pepper
Boil the gnocchi in salted water until it floats.
Remove with slotted spoon and let water drip off.
Working in batches, melt butter 1 tbsp at a time in a large skillet and add gnocchi to form a single layer in pan. (Plan for about 4 batches)
Ensure gnocchi is coated in butter and let sit and brown for a couple minutes.
Turn the gnocchi and let the other side brown as well.
Set off to the side and keep warm while you finish remaining batches.
Add 8 tbsp of butter in pan and add the sage leaves when butter is almost all melted.
Stir occasionally till leaves are crisp and butter is brown.
Pour over gnocchi.
Serve topped with lemon zest and Parmesan cheese.
Season to taste with salt and pepper.