Brown Butter Sage Gnocchi

# What You'll Need:

→ Gnocchi

01 - 500 g fresh potato gnocchi (store-bought or homemade)

→ Brown Butter Sage Sauce

02 - 75 g 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 - 30 g grated Parmesan cheese, plus more for serving

07 - Zest of 1 small lemon (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 minutes. Using a slotted spoon, transfer the gnocchi to a plate and pat dry with paper towels.

02 - In a large skillet over medium heat, melt the butter. Once melted, add the sage leaves. Cook, swirling the pan occasionally, until the butter foams, turns golden brown, and the sage becomes crispy (about 2-3 minutes). Add the minced garlic, if using, and cook for 30 seconds.

03 - Add the cooked, dried gnocchi to the skillet. Increase the heat to medium-high and pan-fry for 3-4 minutes, stirring occasionally, until the gnocchi are golden and slightly crisp.

04 - Season with salt and pepper to taste. Remove from heat, then toss with grated Parmesan and lemon zest (if using).

05 - Serve immediately, garnished with extra Parmesan and sage leaves.

# Additional Tips::

01 -

The way the butter foams and browns is like a hidden kitchen magic trick that’ll make you want to lick the spoon.
It comes together fast but feels like something from a fancy little trattoria—perfect for surprising yourself (or guests).

02 -

If you overcrowd the pan, the gnocchi steam instead of getting that beautiful golden crust—it’s worth browning them in batches if needed.
Drying the boiled gnocchi thoroughly before frying is the secret to getting a crisp edge instead of mush.

03 -