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Sage and Brown Butter Gnocchi
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Sage and Brown Butter Gnocchi

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Sage and brown butter sauce has become a classic combination, with everyone putting their own spin on it. This recipe I tried to keep it quick and simple. I used some Ricotta and Potato Gnocchi that I had previously made and had frozen. This method makes for a very fast and very delicious weeknight meal.

To make the sauce is simple. First, you render the fat out of some pancetta, then you melt the butter and brown some shallots and crisp up some sage, then you sear the cooked gnocchi in the brown butter mixture, and finally to pit all with some Pecorino Romano cheese. This cooking method creates a slight crunch with a light filling to the gnocchi.

This recipe is just one of the ways to use my Ricotta and Potato Gnocchi, you could use premade gnocchi as well and follow the steps and the dish should turn out delicious.

Sage and Brown Butter Gnocchi
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Sage and Brown Butter Gnocchi

Recipe by The Bored Foodie Course: MainCuisine: ItalianDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

I used my Ricotta and Potato Gnocchi for this recipe.

Ingredients

  • 2 Servings 2 Ricotta and Potato Gnocchi (2 Cups)

  • 6 oz 6 Pancetta (Diced)

  • 1 1 Shallot (Diced)

  • 6 oz 6 Butter (Cubed)

  • 3 Cloves 3 Garlic (Minced)

  • 1/4 C 1/4 Pecorino Romano Cheese (Freshly Grated)

  • 8 8 Sage Leaves

Directions

  • Bring heavily salted water to a boil.
  • While water is coming up to temp, place pancetta in a cold non-stick pan, then heat pan over medium heat. Render fat out of pancetta and remove from pan once crispy. Approximately 5-10 minutes depending on your stovetop.
  • After pancetta has been removed, heat butter over medium-high heat.
  • Add gnocchi to water once it has reached a boil. Frozen will take approximately 3-5 minutes fresh will be slightly less time.
  • When butter has melted and started to bubble add in the shallot and sage leaves. Continue to cook for 2 minutes then add in the garlic. Cook garlic until slightly browned.
  • Transfer floating gnocchi, cooked gnocchi, directly to the sauté pan.
  • Once all gnocchi has been added to the pan, continue to sauté for 2-4 minutes, or until a crust forms on the first side.
  • Rotate or toss gnocchi in pan to crisp both sides.
  • After gnocchi has the desired color, add in Pecorino Romano, and crispy pancetta. Toss to combine and serve hot with some of the brown butter from the bottom of the pan.
  • Top with fresh ground black pepper and more Romano cheese.

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