Description
A cozy, single-serving recipe for brown butter sage gnocchi that eliminates waste and delivers restaurant-quality flavor in just 15 minutes.
Ingredients
Scale
- 10–12 oz (half box) shelf-stable potato gnocchi
- 3 tablespoons unsalted butter
- 10–12 fresh sage leaves
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1/4 cup freshly grated Parmesan cheese
- Freshly cracked black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Salted water for boiling
Instructions
- Rinse and pat dry sage leaves. Mince garlic and grate Parmesan cheese.
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float (2-4 minutes). Remove with a slotted spoon directly to the skillet, reserving some pasta water.
- In an 8-10 inch skillet, melt butter with olive oil over medium heat. Swirl constantly until butter turns amber and smells nutty (3-4 minutes).
- Reduce heat to medium-low. Add sage leaves and cook until crisp (30-60 seconds). Add garlic and cook for 30 seconds until fragrant.
- Add cooked gnocchi to the skillet. Toss to coat. Add Parmesan and black pepper, tossing until cheese melts and creates a creamy sauce. Add splash of pasta water if needed.
- Serve immediately, topped with extra Parmesan and red pepper flakes if desired.
Notes
Watch the butter closely as it burns quickly. Do not overcook gnocchi; remove immediately when they float. If the sauce becomes oily, add a splash of pasta water and whisk vigorously to emulsify. Fresh sage is preferred, but 1 teaspoon of dried sage can be substituted.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 45
- Fiber: 2
- Protein: 10
Keywords: brown butter sage gnocchi, small batch recipe, single serving dinner, easy gnocchi, fall recipes, quick weeknight dinner, gluten-free option