Gnocchi with Brown Butter Sage

Serves 4

Ingredients

• 2 lb potato gnocchi
• 8 tbsp unsalted butter
• 20 fresh sage leaves
• 2 garlic cloves
• 1/2 cup Parmesan cheese, grated
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Bring a large pot of salted water to a boil over high heat.
2. 2While water heats, grate the Parmesan cheese and set aside.
3. 3Thinly slice the garlic cloves and set aside.
4. 4Melt the butter in a large skillet over medium heat.
5. 5Add the sage leaves to the butter and cook, stirring occasionally, until the butter begins to brown and the sage becomes crispy, about 4-5 minutes.
6. 6Add the sliced garlic to the skillet and cook for 30-45 seconds until fragrant but not burned.
7. 7Remove the skillet from heat and season the brown butter sauce with kosher salt and black pepper.
8. 8Add the gnocchi to the boiling water and cook according to package directions, usually 2-3 minutes, until they float to the surface.
9. 9Reserve pasta cooking water, then drain the gnocchi.
10. 10Return the skillet with brown butter to medium-low heat and add the drained gnocchi, tossing gently to coat in the sauce.
11. 11If the sauce is too thick, add a splash of reserved pasta water to loosen it.
12. 12Remove from heat, sprinkle with grated Parmesan, and toss once more. Serve immediately in warm bowls.