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Gnocchi with Lemony Sage Brown Butter Sauce
20 minutes
10 minutes
Yield: 4 -6 servings
Steps
- Cook the ricotta gnocchi according to recipe instructions.
- Meanwhile, heat the butter in a large sauté pan over medium-high heat. 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!)
- Remove pan from the heat. Add in the cooked (and drained) gnocchi, plus the zest and juice (about 1-2 tablespoons) of the lemon. Toss to combine. Then taste and add however much salt and pepper is needed. (I used a generous pinch of both.)
- Serve warm, garnished with lots and lots of Parmesan cheese.
Originally published at gimmesomeoven.com. Reproduced for personal collection.
