Gnocchi with Brown Butter and Sage
Light, pillowy potato gnocchi tossed in nutty brown butter and fragrant sage leaves for a simple, elegant weeknight dish. The contrast of crisped sage and melting Parmesan makes each bite buttery and bright.
2 lb russet potatoes, baked until very tender
1 ½ cup all-purpose flour
1 large egg, lightly beaten
1 tsp kosher salt
½ tsp black pepper, freshly ground
8 tbsp unsalted butter
12 leaf fresh sage leaves
½ cup grated Parmesan
1 tbsp olive oil
1 tsp extra kosher salt, for boiling water
Pinch freshly grated nutmeg
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Cannoli
Crisp, golden pastry tubes filled with a cool, sweet ricotta cream studded with chocolate and brightened with citrus and cinnamon—textural contrast in every bite.
Suppli al Telefono
Crisp, golden rice fritters with molten mozzarella at their center—the interior stretches like a phone cord when you pull them apart. A savory tomato-scented risotto is chilled, shaped around cheese, breaded and deep-fried for irresistible contrast of texture.
Vitello Tonnato
Slices of gently poached veal are chilled, then dressed in a silky tuna–capers emulsion for a cool, savory dish that balances rich meat with briny, lemon-bright flavors. Serve thinly sliced for an elegant make-ahead antipasto or light main.