This was our last gnocchi dish of the evening, readily scarfed down after it was finally done cooking (after 1 a.m.!). Our anticipation of really good gnocchi was worth the wait. But then again I don’t think you can go wrong with brown butter anything.
- Potato Gnocchi, boiled
- 6 T. butter
- 2 T. minced fresh sage
- ½ c. grated parmesan cheese
- Freshly ground black pepper, to taste
- Heat the butter in a sauté pan over medium-low heat. Once the butter is melted and beginning to bubble, add sage. Continue to cook until the solid particles in the butter have browned lightly and the sage is crisp.
- Add the cooked gnocchi, tossing to coat the pasta evenly with the sauce. Allow the gnocchi to brown lightly in some spots, remove from heat, add salt and black pepper to taste. Sprinkle with cheese and serve immediately.
If you’ve never cooked with fresh sage, don’t be scared by its Where the Wild Things Are fuzzy appearance. (I’ll admit it freaked me out a little.) Chop it up and fry it in butter and let the fragrance of the herb release.