Classic Brown Butter Gnocchi With Sage
Classic Brown Butter Gnocchi with Sage is a delightful comfort dish, perfect for a weeknight dinner or a sophisticated gathering.
The rich, nutty flavors of the brown butter combined with the earthy fragrance of sage elevate the soft, pillowy gnocchi. This dish takes approximately 30 minutes to prepare and is of moderate difficulty, ideal for cooks looking to impress with a homemade touch.
Ingredients
- 1 pound potato gnocchi (store-bought or homemade)
- 1/2 cup unsalted butter
- 12 fresh sage leaves
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
1. In a large pot of salted boiling water, drop the gnocchi and cook until they float to the surface, about 2-3 minutes.
Drain and set aside.
2. In a large skillet, melt the butter over medium heat.
Keep cooking it until it becomes golden brown and gives off a nutty aroma, stirring occasionally.
3. Add the sage leaves to the skillet and fry for about 1 minute until they become crispy.
4. Toss the drained gnocchi into the skillet, folding gently to coat them in the brown butter and sage.
5. Season with salt and black pepper to taste, then cook for an additional 2-3 minutes, allowing the gnocchi to crisp slightly.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Enjoy!
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Spinach and Ricotta Gnocchi in Brown Butter Sauce
Spinach and Ricotta Gnocchi in Brown Butter Sauce is a delightful twist on traditional gnocchi, combining the creaminess of ricotta with the vibrant flavor of fresh spinach. This dish makes for an elegant yet approachable meal, taking about 40 minutes to prepare and offering a moderate level of difficulty for home cooks seeking to create a memorable dining experience.
Ingredients
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 large egg
- 1 cup all-purpose flour (plus extra for dusting)
- Salt, to taste
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large bowl, combine ricotta cheese, chopped spinach, egg, flour, salt, and nutmeg if using. Mix until a soft dough forms.
- Dust a clean surface with flour and turn the dough out. Gently knead until smooth, adding more flour if necessary.
- Divide the dough into sections and roll each section into a long rope about 1/2 inch thick. Cut into 1-inch pieces to form the gnocchi.
- Boil a large pot of salted water. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Continue cooking until it turns golden brown and has a nutty aroma.
- Add the sage leaves to the skillet and fry for about 1 minute until crispy.
- Gently toss the drained gnocchi in the brown butter sauce, coating them thoroughly.
- Serve immediately, optionally garnished with grated Parmesan cheese. Enjoy your Spinach and Ricotta Gnocchi!
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Pumpkin Gnocchi With Sage and Parmesan
Pumpkin Gnocchi with Sage and Parmesan is a wonderful fall-inspired dish that celebrates the sweetness of pumpkin combined with savory notes from sage and nutty Parmesan cheese.
This dish is perfect for cozy evenings and makes for an impressive meal that can be prepared in about 45 minutes. It has a moderate difficulty level, making it a great choice for home cooks looking to elevate their gnocchi game.
Ingredients
- 1 cup pumpkin puree (canned or roasted)
- 1 large egg
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup unsalted butter
- 10 fresh sage leaves
- Grated Parmesan cheese, for serving
Instructions
- In a large bowl, mix together pumpkin puree, egg, flour, salt, and nutmeg (if using) until a soft dough forms.
- Turn the dough out onto a floured surface and gently knead until smooth, adding more flour if necessary.
- Divide the dough into sections and roll each section into long ropes about 1/2 inch thick. Cut into 1-inch pieces to form the gnocchi.
- Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a large skillet, melt the butter over medium heat until it starts to foam. Continue cooking until it turns golden brown.
- Add the sage leaves to the skillet and fry for about 1 minute until crispy.
- Gently toss the cooked gnocchi in the brown butter sauce to coat.
- Serve immediately, garnished with grated Parmesan cheese. Enjoy your Pumpkin Gnocchi with Sage and Parmesan!
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Mushroom Gnocchi With Crispy Sage
Mushroom Gnocchi with Crispy Sage is a delightful dish that brings earthy mushroom flavors to the forefront, complemented by the aromatic crunch of sage.
This comforting meal is perfect for any occasion, combining the heartiness of gnocchi with a rich mushroom sauce. The preparation time is about 30 minutes, and it has a moderate difficulty level, making it an excellent choice for home cooks ready to impress their guests.
Ingredients
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 8 oz mushrooms (cremini or button), sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 10 fresh sage leaves
- 3 tablespoons unsalted butter
- Grated Parmesan cheese, for serving
Instructions
- Cook the gnocchi according to the package instructions or until they float in boiling salted water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and reduced, about 5-7 minutes.
- Stir in the minced garlic, salt, and black pepper, cooking for another minute until fragrant.
- Add the cooked gnocchi to the skillet with the mushrooms, gently tossing to combine.
- In a separate small pan, melt the butter over medium heat until it turns golden brown. Add the sage leaves and fry until crispy, about 1-2 minutes.
- Drizzle the brown butter and crispy sage over the gnocchi, and gently toss again to coat everything evenly.
- Serve immediately, garnished with fresh parsley and grated Parmesan cheese. Enjoy your Mushroom Gnocchi with Crispy Sage!
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Brown Butter and Sage Gnocchi With Walnuts
Brown Butter and Sage Gnocchi With Walnuts is a rich and flavorful dish that marries the nutty essence of brown butter and the aromatic qualities of sage with the tender texture of gnocchi.
Finished off with crunchy walnuts for added texture and flavor, this dish is perfect for an elegant dinner or a cozy night in. The preparation time is about 25 minutes, and it has a moderate difficulty level, making it accessible for home cooks looking to elevate their pasta game.
Ingredients
- 1 pound potato gnocchi
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
- 1/2 cup walnuts, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Grated Parmesan cheese, for serving
Instructions
- Cook the gnocchi according to the package instructions or until they float in boiling salted water. Drain and set aside.
- In a large skillet, melt the butter over medium heat, swirling occasionally until it turns golden brown and has a nutty aroma.
- Add the sage leaves to the skillet and fry for about 1-2 minutes until crispy. Remove the sage and set aside.
- In the same skillet, add the cooked gnocchi and toss gently in the brown butter until heated through and coated.
- Stir in the chopped walnuts, salt, and black pepper, mixing well to combine the flavors.
- Serve immediately, garnished with the crispy sage leaves and grated Parmesan cheese. Enjoy your Brown Butter and Sage Gnocchi With Walnuts!
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Gnocchi With Brown Butter, Sage, and Goat Cheese
Gnocchi With Brown Butter, Sage, and Goat Cheese is a delightful twist on a classic gnocchi dish, bringing together the nutty flavors of brown butter and the aromatic goodness of sage, all enhanced by the creamy tang of goat cheese.
This dish is perfect for a cozy weeknight dinner or a special occasion, with a preparation time of about 30 minutes and a moderate difficulty level, making it an achievable recipe for home cooks enthusiastic to impress.
Ingredients
- 1 pound potato gnocchi
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
- 4 ounces goat cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Grated Parmesan cheese, for serving
- Optional: toasted pine nuts for garnish
Instructions
- Cook the gnocchi in boiling salted water according to package instructions, or until they float. Drain and set aside.
- In a large skillet, melt the butter over medium heat, swirling until it becomes golden brown and fragrant.
- Add the sage leaves to the skillet and fry for about 1-2 minutes until crispy, then remove and place on a paper towel to drain.
- Add the cooked gnocchi to the skillet, tossing them gently to coat with the brown butter, and heat through.
- Sprinkle in the crumbled goat cheese, salt, and black pepper, stirring gently to combine until the cheese begins to melt.
- Serve immediately, garnished with the crispy sage leaves, grated Parmesan cheese, and optional toasted pine nuts.
Enjoy your Gnocchi With Brown Butter, Sage, and Goat Cheese!
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Pesto Gnocchi With Brown Butter and Sage Drizzle
Pesto Gnocchi With Brown Butter and Sage Drizzle is a scrumptious fusion of flavors, combining homemade or store-bought gnocchi with a rich, aromatic brown butter sauce and the fresh, herby essence of pesto.
This dish takes about 25 minutes to prepare and has a moderate difficulty level, making it a great option for those looking to elevate their weeknight dinners with minimal effort.
Ingredients
- 1 pound potato gnocchi
- 4 tablespoons unsalted butter
- 6-8 fresh sage leaves
- 1/2 cup basil pesto (store-bought or homemade)
- Salt, to taste
- Grated Parmesan cheese, for serving
- Optional: pine nuts for garnish
Instructions
- Cook the gnocchi in a large pot of boiling salted water according to package instructions, or until they float. Drain and set aside.
- In a large skillet, melt the butter over medium heat, swirling occasionally until it turns golden brown and develops a nutty aroma.
- Add the sage leaves to the skillet and fry for about 1-2 minutes until crispy, then remove and set aside on a paper towel.
- Add the cooked gnocchi to the skillet, tossing gently to coat with the brown butter.
- Stir in the basil pesto and season with salt to taste, heating through while ensuring the gnocchi are well-coated.
- Serve immediately, garnished with the crispy sage leaves, grated Parmesan cheese, and optional pine nuts for an extra crunchy touch.
Enjoy your Pesto Gnocchi With Brown Butter and Sage Drizzle!
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Sweet Potato Gnocchi With Sage Butter
Sweet Potato Gnocchi With Sage Butter is a comforting and delightful dish that celebrates the natural sweetness of sweet potatoes combined with the earthy flavor of sage.
This dish is perfect for a cozy night in and can be prepared in about 30 minutes with a moderate level of difficulty, making it a satisfying option for both beginners and seasoned cooks alike.
Ingredients
- 1 pound sweet potato gnocchi
- 4 tablespoons unsalted butter
- 8-10 fresh sage leaves
- Salt, to taste
- Freshly cracked black pepper, to taste
- Grated Parmesan cheese, for serving
- Optional: toasted walnuts for garnish
Instructions
- Cook the sweet potato gnocchi in boiling salted water according to the package instructions, or until they float. Drain and set aside.
- In a large skillet, melt the butter over medium heat, swirling occasionally until it starts to foam and turn golden brown.
- Add the sage leaves to the skillet and fry for about 1-2 minutes until they become crispy. Remove the sage leaves and set aside on a paper towel.
- Add the cooked gnocchi to the skillet, gently tossing them in the sage-infused brown butter until well-coated.
- Season with salt and freshly cracked black pepper to taste, heating through for an additional minute.
- Serve immediately, garnished with the crispy sage leaves, grated Parmesan cheese, and optional toasted walnuts for a satisfying crunch.
Enjoy your Sweet Potato Gnocchi With Sage Butter!
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Caprese Gnocchi Bake With Brown Butter
Caprese Gnocchi Bake With Brown Butter is a delightful twist on the classic Italian Caprese salad, combining the comforting texture of gnocchi with the fresh flavors of mozzarella, tomatoes, and basil, all brought together with rich brown butter.
This comforting dish can be prepared in about 40 minutes and is suitable for cooks with a moderate level of skill.
Ingredients
- 1 pound gnocchi
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1 cup fresh basil leaves, roughly torn
- 4 tablespoons unsalted butter
- 1 teaspoon olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
- ½ cup grated Parmesan cheese
- Optional: balsamic glaze for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the gnocchi in boiling salted water according to the package instructions until they float. Drain and set aside.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook until they start to soften, around 3-4 minutes.
- Add the cooked gnocchi to the skillet and mix gently with the tomatoes. Season with salt and pepper to taste.
- In a separate pan, melt the butter over medium heat, swirling occasionally until it turns golden brown and has a nutty aroma.
- Drizzle the brown butter over the gnocchi and tomato mixture, then fold in the mozzarella and basil.
- Sprinkle the grated Parmesan cheese evenly on top and transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly. Drizzle with balsamic glaze if desired, and serve warm.
Enjoy your Caprese Gnocchi Bake With Brown Butter!
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Brown Butter Gnocchi With Asparagus and Peas
Brown Butter Gnocchi With Asparagus and Peas is a sumptuous and vibrant dish that celebrates spring flavors with a rich, nutty sauce.
The combination of tender gnocchi, fresh asparagus, and sweet peas is brought to life with luscious brown butter. This delightful recipe can be prepared in about 30 minutes and is suitable for cooks with a moderate level of skill.
Ingredients
- 1 pound gnocchi
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh or frozen peas
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt, to taste
- Freshly cracked black pepper, to taste
- ½ cup grated Parmesan cheese
- Optional: lemon zest for garnish
Instructions
- Cook the gnocchi in boiling salted water according to the package instructions until they float. Drain and set aside.
- In a large skillet, melt the butter over medium heat, swirling occasionally until it turns golden brown and develops a nutty aroma.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the asparagus pieces to the skillet and sauté for about 3-4 minutes until they are tender but still crisp.
- Stir in the peas and cooked gnocchi, tossing everything together to coat in the brown butter. Season with salt and pepper.
- Remove from heat, sprinkle with grated Parmesan cheese, and toss again to combine.
- Serve warm, garnished with lemon zest if desired, and enjoy your Brown Butter Gnocchi With Asparagus and Peas!
Lobster Gnocchi in Sage-Infused Brown Butter
Lobster Gnocchi in Sage-Infused Brown Butter is an elegant and indulgent dish that combines tender potato gnocchi with succulent lobster and a fragrant sage-infused brown butter sauce.
Perfect for special occasions or a treat at home, this dish can be prepared in about 40 minutes and is moderately challenging for home cooks.
Ingredients
- 1 pound gnocchi
- 1 cup cooked lobster meat, chopped
- 6 tablespoons unsalted butter
- 1/4 cup fresh sage leaves
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1/2 cup grated Parmesan cheese
- Optional: chopped fresh parsley for garnish
Instructions
- Cook the gnocchi in a large pot of boiling salted water according to the package instructions until they float. Drain and set aside.
- In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 4-5 minutes.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Add the lobster meat, cooked gnocchi, and season with salt and pepper, tossing everything to combine.
- Sprinkle the grated Parmesan cheese over the mixture and cook for an additional 1-2 minutes, allowing the cheese to melt slightly.
- Serve warm, garnished with chopped parsley if desired, and enjoy your Lobster Gnocchi in Sage-Infused Brown Butter!
