Gnocchi with Sage and Brown Butter
You can't get any more fundamental than this preparation -- the sauce calls for only two ingredients, plus a sprinkle of salt and pepper to finish.
- Servings: 6
Source: Martha Stewart Living, February 2004
- 8 tablespoons (1 stick) unsalted butter
- 16 sage leaves
- Extra-virgin olive oil, for brushing
- 1 tablespoon coarse salt, plus more for seasoning
- Basic Potato Gnocchi
- Freshly ground pepper
Heat butter in a large heavy-bottom skillet over medium-high heat until foam subsides and butter begins to brown. Add sage; cook, stirring, until leaves are crisp and butter is golden brown. Transfer sage leaves to a paper-towel-lined plate to drain. Reserve brown butter in skillet with heat off.
Lightly brush a rimmed baking sheet with oil; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to oiled baking sheet. Repeat process with remaining gnocchi.
Reheat reserved brown butter over medium heat. Add gnocchi; cook, stirring occasionally, until heated through. Season with salt and pepper. Add reserved sage leaves, and gently toss.