Gnocchi with Lemony Sage Brown Butter Sauce
- Yield 4
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
Gnocchi with Lemony Sage Brown Butter Sauce is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 batch 20-Minute Ricotta Gnocchi
- 8 tablespoons unsalted butter
- 20 large fresh sage leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 small fresh lemon
- freshly-grated Parmesan cheese
- fine sea salt and freshly-cracked black pepper, to taste
Method
Leave the ricotta gnocchi according to recipe instructions.
While that cooks, heat the butter in a large sauté pan over medium-a hot burner. Once the butter has nearly melted, add in the sage leaves and crushed red pepper flakes. Continue to cook for 2-3 minutes until the butter has turned a light brown color and the sage leaves are crispy. (Keep a very close eye on the butter so that it does not burn!)
Lift pan from the heat. Tip in in the cooked (and drained) gnocchi, plus the zest and juice (about 1-2 tablespoons) of the lemon. Turn to combine. Then taste and add however much salt and pepper is needed. (the cook used a generous pinch of both.)
Plate warm, garnished with lots and lots of Parmesan cheese.
