Crispy on the outside and soft and tender on the inside, these pan seared gnocchi in nutty brown butter sage sauce can be on your table in minutes!
- 4 oz unsalted butter, divided (1 stick)
- 12 fresh sage leaves
- kosher salt and pepper
- 1/4 tsp freshly grated nutmeg (ground nutmeg can be substituted)
- frizzled sage leaves and grated parmesan cheese for garnish
- 2 lbs fresh or frozen gnocchi
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Cook the gnocchi in boiling water until just cooked through and they float to the top, about 3 mins. Drain well.
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Add 2 Tbsp butter to a large non-stick set over med/high heat and cook just until melted. Add the gnocchi is a single layer, sprinkle with kosher salt (you will likely need to do this in batches) and sear until golden brown on one side. Flip and brown on the other side. Remove to a plate and continue with remaining gnocchi.
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When the gnocchi is seared, add the remaining butter to the pan. Add the nutmeg and cook until the foaming subsides. Add the sage leaves, salt, and pepper to the butter and cook, swirling carefully, until the butter is flecked with brown and smells nutty, about 2 minutes more.
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Add the seared gnocchi to the pan (reserving a few frizzled sage leaves for garnish). Toss in the sauce.
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Serve the gnocchi topped with the frizzled sage leaves and freshly grated parmesan cheese.
- Don't overcook the gnocchi when you boil it before searing. Remove them as soon as they float to the top.
- Drain the gnocchi well before searing. I like to remove them to a paper towel lined plate to fully drain.
- Be sure not to overcrowd the pan to get that deep golden brown sear on the gnocchi. Searing them in batches is recommended.
- Be sure not to let the butter burn as you make the sauce. You want it flecked with brown and nutty smelling. If it burns, throw out the sauce, wipe the pan, and start again.
- Reserve a few frizzled sage leaves for garnish before you add the seared gnocchi to the pan.
- Toss the gnocchi well in the sauce to be sure it's fully coated before serving.