Description
Brown Butter Sage Gnocchi is the ultimate form of Italian comfort food. This dish is filled with toasted, nutty flavors from the browned butter, sage, parmesan and toasted almonds. It's absolutely incredible and it's ready to eat in under 30 minutes!
Ingredients
Scale
- 1/2 cup sliced almonds
- 1/2 cup salted butter (preference for grass fed like Kerrygold)
- 8 fresh sage leaves, washed, dried then cut into a chiffonade or thin slices
- 1/2 cup heavy cream
- 1/8 teaspoon black pepper
- 1 cup parmesan cheese, shredded fine from the block + (optional) additional 1/4 cup for serving
- 17 ounce potato gnocchi *in the package in pasta isle, not frozen
Instructions
- Preheat the oven to 325 degrees. Spread the almonds out into an even layer on a cookie sheet. Bake for 5 to 8 minutes until toasted to golden brown, giving them a shake half way through baking. Remove from the oven and set aside.
- Prepare a large pot with water on the stovetop for the gnocchi and bring to a boil, but don't add the gnocchi yet. In an enameled skillet or stainless steel skillet on the stovetop, melt the butter over medium low heat. It's really important to watch it the whole time. Once the color starts to darken, stir every 15 seconds or so and allow it to continue to brown. Once the color is a golden brown, add in the sage and toast in the browned butter. Reduce the heat to low once the butter reaches an Amber color. Immediately add in the heavy cream and continue to stir to warm up.
- Once the heavy cream goes into the sauce, add the gnocchi into the boiling water and cook for 2-3 minutes.
- While the gnocchi is cooking, toss in the black pepper and cheese into the sage butter sauce and stir to melt.
- Drain the gnocchi water and transfer the gnocchi to the browned butter sage sauce. Stir to combine and serve immediately topped with the toasted almonds. Optional: Garnish with additional parmesan cheese and a few sage leaves. Enjoy!
Notes
- Enameled skillets or stainless steel skillets are the best for browning butter.
- Keep an eye on the butter at all times. It stays yellow for a while, then will quickly burn. It's important to keep stirring once it starts to brown in color. Depending on the heat and the pan, it should take somewhere between 5 to 10 minutes to get to an amber color and a nutty smell.
- The gnocchi only takes a few minutes (2-3) to boil in the water. Don't overcook it.
- Once the gnocchi goes into the sauce, immediately serve. The brown butter and cream sauce loves to start to separate over time.
- Shred the parmesan cheese from the block or it won't melt as well.
- Servings: This is enough for 2 people to eat as a meal or 4 people to eat as a side dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: stovetop/bake
- Cuisine: Italian