Brown Butter Sage Gnocchi
Crispy brown butter sage gnocchi made in a cast iron skillet. Golden, pan-seared gnocchi tossed in nutty browned butter with crisp whole sage leaves and finely grated Parmesan, ready in 30 minutes.
Servings: 4
Calories: 390kcal
Equipment
- 10 or 12-inch cast iron skillet
- Large pot
- Colander or slotted spoon
- Microplane or box grater
- Wooden spoon or silicone spatula
Ingredients
- 1 pound potato gnocchi gluten-free or regular
- 6 tablespoons unsalted butter
- 12-15 fresh sage leaves kept whole
- 2 cloves garlic finely minced
- ½ cup finely grated Parmesan cheese plus more for serving
- ½ teaspoon kosher salt plus more for the cooking water
- ¼ teaspoon freshly ground black pepper
- ¼ cup reserved gnocchi cooking water
- fresh lemon wedges for serving
- fresh sage leaves for garnish
- freshly cracked black pepper for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Cook the gnocchi according to package directions, or until tender and floating.
- Before draining, reserve ¼ cup of the cooking water. Drain the gnocchi well and let it sit for 1 to 2 minutes to allow excess moisture to evaporate.
- Heat a 10 or 12-inch cast-iron skillet over medium heat. Add the butter and whole sage leaves.
- Cook the butter and sage for 2 to 3 minutes, turning the sage occasionally. Continue cooking, swirling the skillet frequently, until the butter is foamy, develops golden-brown milk solids, and smells nutty and toasted. Watch carefully to prevent burning.
- Transfer the crispy sage leaves to a small plate, leaving the browned butter in the skillet.
- Reduce the heat to medium-low and add the drained gnocchi to the skillet. Arrange the gnocchi in a mostly single layer. Cook undisturbed for 2 to 3 minutes to develop a golden crust.
- Gently toss or turn the gnocchi and continue cooking for 3 to 5 minutes, turning occasionally, until golden brown and lightly crisp on several sides.
- Add the minced garlic and cook for 30 to 60 seconds, stirring gently, until fragrant. Season with salt and black pepper.
- Add 2 tablespoons of the reserved gnocchi cooking water to the skillet. Gently toss the gnocchi to combine the water with the brown butter. Add additional cooking water, 1 tablespoon at a time, until the butter forms a glossy coating around the gnocchi.
- Remove the skillet from the heat. Sprinkle the finely grated Parmesan over the gnocchi and gently toss for 30 to 60 seconds, allowing the Parmesan to melt into the sauce.
- Return most of the crispy sage to the skillet, reserving a few leaves for garnish. Finish with additional Parmesan and freshly cracked black pepper.
- Serve immediately, directly from the cast-iron skillet, with fresh lemon wedges alongside. Squeeze a small amount of lemon over individual servings if desired.
Notes
- Dry the gnocchi. Drain well, then let it sit 1 to 2 minutes so surface moisture evaporates. Wet gnocchi steams instead of crisping.
- Do not crowd the pan. Keep the gnocchi in a single layer and work in batches if needed. This is the number one reason gnocchi does not crisp.
- Leave it alone at first. Let the gnocchi cook undisturbed for the first 2 to 3 minutes so the crust has time to form.
- Trust your nose on the butter. Dark cast iron hides the color change, so judge by the golden-brown milk solids and the nutty aroma rather than by looking at the butter.
- Add the cooking water slowly. One tablespoon at a time, stopping when the butter turns glossy and coats the gnocchi.
- Take the pan off the heat before the Parmesan goes in. Residual heat melts it smoothly. Direct heat makes it stringy.
Nutrition
Calories: 390kcal | Carbohydrates: 42g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 896mg | Potassium: 36mg | Fiber: 3g | Sugar: 0.04g | Vitamin A: 634IU | Vitamin C: 0.5mg | Calcium: 142mg | Iron: 4mg
