Gnocchi with Lemony Sage Brown Butter Sauce
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.6 out of 5 stars
(10)
Ingredients
4 - 6 servings
- 1 batch 20-Minute Ricotta Gnocchi
- 8 tablespoons unsalted butter
- 20 large fresh sage leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 small fresh lemon
- freshly-grated Parmesan cheese
- fine sea salt and freshly-cracked black pepper, to taste
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Preparation
Step 1
Cook the ricotta gnocchi according to recipe instructions.
Step 2
Meanwhile, heat the butter in a large sauté pan over medium-high heat. Once the butter has nearly melted, add in the sage leaves and crushed red pepper flakes. Continue to cook for 2-3 minutes until the butter has turned a light brown color and the sage leaves are crispy. (Keep a very close eye on the butter so that it does not burn!)
Step 3
Remove pan from the heat. Add in the cooked (and drained) gnocchi, plus the zest and juice (about 1-2 tablespoons) of the lemon. Toss to combine. Then taste and add however much salt and pepper is needed. (I used a generous pinch of both.)
Step 4
Serve warm, garnished with lots and lots of Parmesan cheese.
Step 5
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Chef's notes
Feel free to also add in a bit of garlic to the sauce if you would like.
Possible Variations
Protein and/or veggies:
Cooked chicken, steak, pork, shrimp, or scallops would go well with the gnocchi, and/or any sauté-friendly veggies that you felt like adding in. I would just recommend doubling the sauce recipe if you choose to add extra proteins and/or veggies.
Nuts:
Toasted pine nuts, almonds, or walnuts would also be delicious.
Garlic:
If you would like a more garlicky sauce, feel free to add in a few cloves of minced garlic.
Extra fresh herbs:
Chopped fresh rosemary, basil, and/or thyme would also be delicious additions to the fresh sage.
White wine:
If you happen to have some good dry white wine on hand, add a swirl to the pan for some extra depth of flavor. (Just add it in gradually, since it will bubble up!)
