Ingredients

The following ingredients have 4 Servings
  • 4 oz unsalted butter, (divided (1 stick))
  • 12 fresh sage leaves
  • kosher salt and pepper
  • 1/4 tsp freshly grated nutmeg ((ground nutmeg can be substituted))
  • frizzled sage leaves and grated parmesan cheese for garnish
  • 2 lbs fresh or frozen gnocchi

Instruction

  • Cook the gnocchi in boiling water until just cooked through and they float to the top, about 3 mins. Drain well.
  • Add 2 Tbsp butter to a large non-stick set over med/high heat and cook just until melted. Add the gnocchi is a single layer, sprinkle with kosher salt (you will likely need to do this in batches) and sear until golden brown on one side. Flip and brown on the other side. Remove to a plate and continue with remaining gnocchi.
  • When the gnocchi is seared, add the remaining butter to the pan. Add the nutmeg and cook until the foaming subsides. Add the sage leaves, salt, and pepper to the butter and cook, swirling carefully, until the butter is flecked with brown and smells nutty, about 2 minutes more.
  • Add the seared gnocchi to the pan (reserving a few frizzled sage leaves for garnish). Toss in the sauce.
  • Serve the gnocchi topped with the frizzled sage leaves and freshly grated parmesan cheese.