gnocchi with brown butter and sage

January 26th, 2009

Before I get started, prepare to run out right now and buy some butter and sage, because this recipe will rock your world. It’s ridiculously simple but so, so delicious. I’d seen it a while ago and put off making it for some silly reason, but when I found myself with a whole lotta gnocchi I thought brown butter would go great with it.

So the basic gist of the recipe is to melt butter and then place a bunch of sage leaves in the butter until they get crispy. At the same time, the butter will begin to get brown while taking in some of the flavors from the sage. Once the edges of the sage start to curl, remove them. The butter starts to get perfectly brown at around the same time, so you just add a little stock and a lot of parmesan and taadaa.

When the sauce was combined, I added my already cooked gnocchi and made sure it was well coated. I then topped it off with the sage and a little parmesan. I was not prepared for the awesomeness of fried sage. If I would have been, I would have fried more of it. When you put a sage leaf on your tongue it almost immediatly dissolves. It’s this magical little piece of goodness. It’s enhanced by the brown butter and the gnocchi provides a nice vehicle for it all. But really, the sage is the star of this show.

gnocchi with brown butter and sage
from epicurious | makes 4 servings

4 1/2 tablespoons butter
20 fresh sage leaves, stemmed
4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth
5 tablespoons grated Parmesan cheese plus additional for serving
1 package fresh gnocchi*

1
Cook pasta in large pot of boiling salted water until tender, stirring occasionally.
2
Drain, reserving 1/2 cup cooking liquid.
3
Meanwhile, melt butter in heavy large skillet over medium-low heat.
4
Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes.
5

Transfer sage to paper towels.
6
Add veal stock to brown butter.
7
Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper.
8
Divide among bowls. Garnish with fried sage leaves and cheese.

* You could really use whatever pasta you prefer, although I think the gnocchi was quite delicious.

Comments: 4 Total

  1. finsmom

    January 26, 2009 at 5:26 pm

    My mouth is watering! This sounds incredible! Can’t wait to try it!

  2. anna

    January 28, 2009 at 7:24 pm

    Awesome, I’m definitely trying this (just have to make successful gnocchi first)! I just finished eating the leftovers from my most recent fried sage-including creation. It’s one of my new favorite foods for sure!

  3. Silvio

    February 15, 2009 at 11:08 am

    an italian classic. takes me back in time…

  4. Derek Cockley

    November 10, 2010 at 9:31 am

    Thanks so much for this. This might sound weird, but I spent the first couple of years of my teenage lifein Italy, then travelled around the world. Now I’m living in New Zealand, with my Chinese wife, and son we had whilst in Japan! Truly international, eh? Anyway, I’ve been trying to rediscover the smells and tastes of my youth with some authentic Italian recipe like these, best I’ve found so far! Thanks again, I’ll see if I can add the feed to my google reader tonight, though my son usually does that for me!

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