Gnocchi with Brown Butter

A simple, satisfying favorite.

Why You'll Love This Recipe

• 17 minutes from bag to plate.
• Nutty, fragrant, deeply comforting.
• Five ingredients done with elegance.
• Restaurant-worthy at home.
• Crispy sage is the best part.

Ingredient Notes

• Fresh refrigerated gnocchi is tenderest; shelf-stable works.
• Fresh sage is mandatory; dried can't crisp.
• Real parmesan, grated fresh.

Ingredient Substitutions

• Cheese tortellini in place of gnocchi.
• Rosemary or thyme in place of sage.
• Add toasted hazelnuts or pine nuts.

Equipment Needed

• Large pot for gnocchi
• Large skillet (light-colored to see butter browning)
• Slotted spoon

Prep Tips

• Have sage washed and bone-dry — water in butter splatters violently.
• Grate cheese before starting.

Instructions

1. 1

   Gather and prep: 1 gnocchi, 2 tbsp butter, 1 tsp sage, 1 cup parmesan cheese, 1 tsp salt, 1/2 tsp black pepper. grate the parmesan before you start cooking.

2. 2

   Boil gnocchi until they float.

3. 3

   Brown butter with sage.

4. 4

   Toss gnocchi in butter, top with parmesan.

Artsi Pro Tips

• Light-colored skillet so you can see the butter brown.
• Lift gnocchi straight from the water — no colander.
• Pull butter at amber, before it turns black.

Common Mistakes

• Burning the butter past amber.
• Skipping the lemon — too rich without brightness.
• Overcooking gnocchi past the float-plus-30.

Recipe Tags