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Pan-Fried Gnocchi With Brown Butter and Sage

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 23 minutes
Course: Main Course, Side Dish
Cuisine: Italian-Inspired
Ingredients Method

Ingredients
  

  • 1 package shelf-stable potato gnocchi 17.6 ounces (500 g)
  • 2 Tbsp extra-virgin olive oil 30 ml
  • 3 Tbsp water 45 ml
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 6 Tbsp unsalted butter cut into 6 pieces (85 g)
  • 18 fresh sage leaves
  • 1 small garlic clove finely grated or minced
  • 1 tsp finely grated lemon zest
  • 1 Tbsp fresh lemon juice 15 ml
  • 1/3 cup finely grated Parmesan cheese plus more for serving (30 g)
  • Flaky salt optional, for serving

Method
 

  1. Separate the gnocchi and pat away any surface moisture. Prepare the sage, Parmesan, garlic, lemon zest, and lemon juice.
  2. Heat the olive oil in a 12-inch light-colored stainless-steel or enameled skillet over medium heat. Add the gnocchi in a mostly single layer and cook for 4 to 5 minutes, turning occasionally, until golden on several sides.
  3. Carefully add 3 Tbsp water and cover immediately. Cook for 2 minutes. Uncover and cook for another 2 to 3 minutes, until the water evaporates and the centers are tender. Season with kosher salt and pepper, then transfer to a plate.
  4. Reduce the heat to medium-low. Remove any scorched crumbs with a heatproof spoon, then add the butter and sage. Cook, swirling frequently, for 2 to 4 minutes, until the milk solids are amber-brown and the sage is crisp.
  5. Remove the skillet from the heat. Stir in the garlic for 20 seconds, followed by the lemon zest and juice.
  6. Return the gnocchi to the skillet and toss to coat. Fold in the Parmesan and serve immediately with the crisp sage leaves, extra Parmesan, and optional flaky salt.