Brown butter gnocchi with sage
This shelf holds a cultured butter infused with olive oil and sea salt, which is perfect for browning into nutty depth tonight. Gnocchi transforms into something special when tossed through brown butter and crisp sage, turning a weeknight into dinner that feels thoughtful.
About 1160 calories a serving, 30 g protein, 169 g carbohydrate, 40 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.
To buy
- 1 pound gnocchi
- 1 small bunch fresh sage
From your shelf
- 6 tablespoons butter with olive oil & sea salt
Staples
- to taste salt
- to taste pepper
- Bring a large pot of salted water to a boil. Add 1 pound gnocchi and stir gently until they rise to the surface, then cook for two minutes more. Reserve half a cup of pasta water before draining.
- While the gnocchi cooks, tear 6 tablespoons of the cultured butter into pieces and place in a medium skillet over medium heat. Watch the solids settle and toast until the butter turns golden brown and smells nutty, about four minutes.
- Add eight to ten fresh sage leaves to the brown butter and let them sizzle and crisp, no longer than one minute. Add the cooked gnocchi to the pan and toss gently to coat, adding a splash of pasta water if needed to loosen the sauce.
- Season the gnocchi with salt and black pepper to taste. Divide between two bowls and serve at once with an extra sage leaf on top if you have one.
Note Swap the sage for thyme if that's what you have. Leftovers reheat in a skillet with a touch of water over low heat for three minutes. Serve with grated Parmesan or a simple green salad on the side.
On the label
SWEET CREAM, OLIVE OIL, SALT AND SEA SALT.
Land O Lakes, butter & spread, serving 14 g, package 1 lbs/453.6 g. Ingredients as printed on the label.
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Cooks as butter, olives, olive oil. Half of it left? Use up the butter.