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Recipe

Pan-Seared Gnocchi with Browned Butter & Sage

By Laura Giannatempo Fine Cooking Issue 90
Scott Phillips

Servings: six.

 

Ingredients

For the Gnocchi:

  • 3/4 tsp. kosher salt; more as needed
  • 1 recipe Potato Gnocchi
  • 3 Tbs. unsalted butter, cut into 3 even pieces

For the Sauce:

  • 8 Tbs. unsalted butter, cut into 1-inch cubes
  • 18 large fresh sage leaves
  • 1 tsp. finely grated lemon zest
  • Kosher salt
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 190
  • Fat (g): 22
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 90
  • Sodium (mg): 720
  • Carbohydrates (g): 52
  • Fiber (g): 3
  • Protein (g): 7

Preparation

Cook the Gnocchi:

  • Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute.
  • Meanwhile, heat 1 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it’s fine to add the gnocchi.) Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi.

Make the Sauce:

  • Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.
  • Add the reserved gnocchi and the lemon zest to the pan and toss to coat well. Season to taste with salt and pepper. Serve immediately.
(7 ratings) Read Reviews
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Reviews (7 reviews)

  • LeticiaSCook | 06/09/2016

    Recipe Perfection!

  • rosierowboat | 12/09/2009

    I just made the sauce from this recipe and served it with some polenta I fried up. It was delectable! As someone who doesn't eat much butter, it was absolutely wonderful to have such a lovely sauce where you can really appreciate the flavor of the butter. The sage crisped up beautifully and was delicious. When I have more time I am definitely going to have to make the gnocchi

  • Tabs | 02/10/2009

    I loved the gnocchi and so did my family. My husband rated it. I was looking for an easy receipe after my husband said he had gnocchi in a italian restaurant and loved them. He liked this particular one very much. We added mushrooms to the sauce and I used dried sage as I didn't have any fresh leaves and I also used some garlic. They turned out wonderful. My 2 year old loved them too. Worth trying! Just plan ahead! Being eight months pregnant and with the toddler, I tired to do too much in a short time. Probably it will be a lot easier to have the gnocchi already done a few hours before you start cooking the sauce. Thanks for a great receipe.

  • pilikia | 07/16/2008

    I've made this twice now and both times it has turned out absolutely superb! Like pastry dough, the less you touch this dough, the better. The second time I made it, I found that I didn't knead it enough because as I was rolling out the dough it kept separating down the middle of the first roll. I incorporated the first roll into the rest of the dough and kneaded another minute, which seemed to do the trick.I did a side sauce with fresh Sage leaves, whole oregano leaves, garlic, butter, lemon zest and wine which I poured over the entire dish once It was all seared. this dish is time consumeing but worth it! Sooooooooo Good!

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