A Quick and Simple Recipe for Gnocchi with Browned Butter and Sage

Fluffy pillows of gnocchi in a gorgeous garlic and browned-butter sauce with crispy sage leaves and a hint of lemon. Totally dreamy!

Use shop-bought or homemade gnocchi for this easy recipe. If you go with shop-bought, you can have this on the table in 15 minutes! If you're making your own, we're still only talking about 30-35 minutes.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/gnoc...

Ingredients:
▢500 g (1.1lbs) fresh gnocchi - homemade or store-bought is fine
▢2 tbsp olive oil
▢1 pinch salt and pepper
▢75 g (⅓ cup) unsalted butter
▢20 fresh sage leaves*
▢2 cloves garlic - peeled and very finely sliced
▢¼ tsp salt
▢¼ tsp black pepper
▢zest of 1 lemon
▢juice of ½ lemon

To serve:
▢grated parmesan (or vegetarian Italian-style hard cheese for vegetarian)
▢Black pepper

Method:
1. Place the gnocchi in a pan of boiling water and boil the gnocchi until it floats.

2. Remove the gnocchi from the pan with a slotted spoon and place in a bowl.

3. Heat the olive oil in a frying pan over a medium-high heat.

4. Add the gnocchi, plus a pinch of salt and pepper and fry the gnocchi for 5-6 minutes, turning oven, until the gnocchi is brown all over.

5. Remove the gnocchi from the pan and place in a bowl. If your pan has a lot of crispy bits in it (this might happen if you're using a non-stick pan), wipe/scrape them out. Don't worry about getting the pan spotless though, a few crispy bits are good.

6. Next, melt the butter in the frying pan over a medium heat. Once melted, continue to cook for a further 2-3 minutes, until it starts to go a very light brown and smells a tiny bit nutty.

7. Add the fresh sage leaves and cook for a further 2 minutes.

8. Add the garlic and cook for a further 1 minutes, stirring often.

9. Add the cooked gnocchi to the pan and sprinkle on the salt and pepper.

10. Stir together and cook for a further minute.

11. Add the lemon zest and juice and stir together.

12. Divide between bowls and top with a little parmesan and black pepper.

✎ NOTES
20 sage leaves may seem a lot, and you might be worried that they'll overpower the dish, but the flavour of the sage mellows as it fries in the butter.

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