Try this Rent week Gnocchi recipe, or contribute your own.
Suggest a better descriptionBring a big pot full of well-salted water to a boil, then toss 1lb. of store-bought gnocchi in there. While the gnocchi are cooking, pick 14 fresh sage leaves and chop 1 stick of salted butter in half lengthwise and 8 times widthwise, giving you 16 half-tablespoon pieces. Zest 1 lemon and set the zest aside (we'll use it later).
You'll know that the gnocchi have finished cooking when they rise from the bottom of the pot to the top. Just when the first piece of gnocchi floats, take 2 Tbsp. of that butter and heat it over medium-high heat in a Dutch oven or large, high-sided skillet. When all of the gnocchi rise to the top, use a spider or slotted spoon to scoop them out of the water and transfer them directly into that hot, buttery pan. Scoop out and save ½ cup of that gnocchi water and discard the rest.
Leave them undisturbed in the pan for about 3 minutes, until they develop a nice crust, and then flip them onto the other side for another 3 minutes to brown the other side. Transfer them to a plate and wipe your pan out. Now you've got crispy gnocchi!
In the same pan you used to crisp the gnocchi, heat the remaining 6 Tbsp. of butter over medium heat. Browning butter happens in a few phases. First the butter melts. Then it foams. Then it settles and gets aromatic. And then the small solids in the melted butter start to brown. To make a brown butter sauce with fried sage, you want to add your 14 sage leaves right when the butter starts to foam. This way, the sage will be crispy by the time your butter is properly browned. Don’t fuss with the sage while it’s frying. Just leave it to get crispy.
When you see the little flecks in the butter start to turn a golden brown (after it has foamed and settled and started to smell like toasted nuts and caramel) you want to add the lemon zest and a splash of the gnocchi water you saved and stir it all together. This will increase the amount of sauce and give it a little texture. Then you add your crispy gnocchi, stirring them to coat. And finally, slowly sprinkle in ½ cup of finely grated Parmesan. This will thicken the sauce to some extent. Stir the gnocchi until they’re all evenly coated.
Then you grab a bowl (or bowls). And put the gnocchi in them. Hit it with some freshly ground black pepper. And another shake of Parm. And eat it.
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Serving Size: 1 Serving (571g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 823 | ||
Calories from Fat: 823 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.2g | 123 % | |
Saturated Fat 58.3g | 292 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 243mg | 75 % | |
Sodium 651.3mg | 22 % | |
Potassium 70.1mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 0.9g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 823
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