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
Ingredients
Sauce
- 8 tablespoon unsalted butter
- 20 leaves large fresh sage
- 1 teaspoon . finely grated lemon zest
- ¼ cup Fresh grated Parmesan cheese
- Kosher salt
- Freshly ground black pepper
Instructions
- Boil the gnocchi in salted water until it floats.
- Remove with slotted spoon and let water drip off.
- Working in batches, melt butter 1 tablespoon 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.
Sauce
- Add 8 tablespoon 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.