📝 About This Recipe
This classic Northern Italian preparation, known as 'Gnocchi al Burro e Salvia,' transforms humble potato dumplings into a sophisticated masterpiece of texture and aroma. The magic lies in the 'beurre noisette'—butter toasted until it smells of hazelnuts—which perfectly complements the earthy, pine-like fragrance of fresh sage leaves. It is a dish that celebrates simplicity, where the contrast between the pillowy soft interior of the gnocchi and the crisp, buttery exterior creates an unforgettable dining experience.
🥗 Ingredients
The Gnocchi
- 1 pound Potato Gnocchi (fresh or high-quality store-bought)
- 2 tablespoons Kosher Salt (for the pasta water)
The Sage Butter Sauce
- 6 tablespoons Unsalted European-style Butter (high fat content is preferred)
- 20-25 pieces Fresh Sage Leaves (washed and patted very dry)
- 2 cloves Garlic (smashed and peeled)
- 1/2 teaspoon Lemon Juice (freshly squeezed to balance the richness)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
Finishing and Garnish
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Flaky Sea Salt (for finishing)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt; the water should taste like the sea.
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2
While the water heats, place a large, heavy-bottomed skillet or cast-iron pan over medium heat. Add the olive oil and 2 tablespoons of the butter.
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3
Gently drop the gnocchi into the boiling water. Do not overcrowd the pot; work in batches if necessary.
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4
Boil the gnocchi until they float to the surface, which usually takes about 2-3 minutes. Use a slotted spoon or spider strainer to remove them immediately.
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5
Transfer the drained gnocchi directly into the heated skillet. Increase the heat to medium-high and sear the gnocchi for 2-3 minutes without moving them, until the bottoms are golden and crisp.
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6
Once the gnocchi have a nice crust, push them to the outer edges of the pan. Add the remaining 4 tablespoons of butter and the smashed garlic cloves to the center.
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7
As the butter begins to foam and bubble, add the fresh sage leaves in a single layer in the butter.
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8
Watch closely as the butter changes from yellow to a golden tan. The milk solids will begin to brown and smell nutty. This takes about 3-4 minutes.
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9
Flip the sage leaves once they become translucent and crisp. Remove the smashed garlic cloves and discard them; they have infused the oil and are no longer needed.
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10
Toss the gnocchi with the brown butter and crispy sage leaves to coat evenly. Sprinkle in a tiny pinch of freshly grated nutmeg.
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11
Remove the pan from the heat. Stir in the lemon juice and half of the Parmigiano-Reggiano, allowing the cheese to melt into a creamy emulsion with the butter.
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12
Plate the gnocchi immediately while hot. Garnish with the remaining cheese, freshly cracked black pepper, and a sprinkle of flaky sea salt.
💡 Chef's Tips
Always use fresh sage; dried sage lacks the essential oils needed to flavor the butter and will not crisp up. Ensure your sage leaves are completely dry before adding to the butter to prevent splattering and ensure maximum crunch. Don't walk away from the stove while browning the butter; it can go from 'perfectly nutty' to 'burnt' in a matter of seconds. If using store-bought gnocchi, look for the 'vacuum-sealed' variety rather than the frozen ones for a better texture when pan-searing. For an extra velvety sauce, add 2 tablespoons of the starchy gnocchi cooking water to the pan right before serving.
🍽️ Serving Suggestions
Pair this dish with a crisp, dry Italian white wine like a Gavi or a Pinot Grigio to cut through the richness. Serve as a side dish to a perfectly seared veal scallopini or a roasted chicken breast. Accompany with a simple arugula salad dressed with lemon and olive oil to provide a peppery, fresh contrast. For a vegetarian feast, serve alongside roasted balsamic Brussels sprouts or grilled asparagus. Finish the meal with a light panna cotta or fresh berries to balance the savory butter flavors.