Brown Butter Sage Gnocchi

Instructions

1. 1

   Cook gnocchi in heavily salted boiling water until they float to the surface, about 2–3 minutes. Reserve ½ cup pasta water before draining.

2. 2

   For crispy gnocchi: drain gnocchi, then pan-fry in 1 tablespoon of oil over high heat 2–3 minutes per side until golden and crispy on the outside. The inside stays pillowy while the outside gets a crust. Remove and set aside.

3. 3

   In the same skillet, melt butter over medium heat. Watch carefully — it will foam, then the foam will subside, and you'll see tiny golden-brown specks form on the bottom. The moment the butter smells nutty and looks golden-brown (hazelnut color), add sage leaves. They'll crisp in 30 seconds. Add garlic and cook 30 more seconds.

4. 4

   Add gnocchi back to the pan and toss to coat in the brown butter. Add pasta water and Parmesan, tossing until it creates a creamy sauce. Season with salt, pepper, and nutmeg. Serve immediately — brown butter gnocchi is pure luxury in under 25 minutes.