22mPotato Gnocchi with Sage Butter
Packaged potato gnocchi are tossed in nutty browned butter with fresh sage, lemon, and vegetarian Parmesan cheese. A quick vegetarian dinner with rich flavor and simple grocery-store ingredients.
- Cuisine
- Italian
- Energy
- 426 calories per serving
- Protein
- 8 g per serving
- Carbs
- 40.6 g per serving
- Fat
- 25.8 g per serving
- Sodium
- 935 mg per serving
Shopping options
Cook this recipe
- shelf-stable potato gnocchi-1 package
- butter-4 ounces
- fresh sage-1 package
- garlic-1 clove
- reserved gnocchi cooking water-0.5 cups
- lemon juice-1 tablespoon
- fine sea salt-1 teaspoon
- vegetarian Parmesan cheese made with vegetarian enzymes-1 ounce
- freshly ground black pepper-0.25 teaspoons
Bring a large pot of water to a boil. Meanwhile, pick the sage leaves from the stems, chop half of the sage, mince the garlic, and grate the cheese.
Keep fingers clear of the knife blade and box grater while chopping sage, mincing garlic, and grating cheese.
When the water is boiling, begin melting the butter in a large skillet over medium heat. Add 3/4 teaspoon salt and the gnocchi to the boiling water; cook until the gnocchi float and are tender but not mushy, about 2 to 3 minutes. Reserve 1/2 cup cooking water, then drain the gnocchi. If the butter needs another minute to brown, let the drained gnocchi wait briefly in the colander.
Use care when draining the gnocchi, as steam from the pot can burn.
Continue cooking the butter, swirling often, until the foaming subsides and the butter smells nutty and lightly browned, about 3 to 5 minutes total.
Watch the butter closely while browning; remove it from the heat if it starts to smoke.
Add the whole and chopped sage to the browned butter; cook until the sage is fragrant and the butter is golden brown, 30 to 60 seconds. Stir in the garlic for 15 seconds, then remove the skillet from the heat.
Add sage and garlic carefully to the hot butter to reduce splatter.
Add the drained gnocchi, remaining 1/4 teaspoon salt, black pepper, and lemon juice to the skillet. Toss over medium-low heat until the gnocchi are coated and the sauce looks glossy, adding reserved cooking water 1 tablespoon at a time as needed.
Keep the skillet handle turned inward to prevent accidental spills.
Remove from the heat, add the vegetarian Parmesan, and toss until the cheese melts slightly and the gnocchi are well coated. Serve hot.
How did it turn out?
Rating and review tools are unavailable right now.