Potato Gnocchi with Sage Butter

Cuisine

Italian

Servings

4

Total time

22 min

Prep

10 min

Cook

12 min

Difficulty

medium

Ingredients

• 1 Package Shelf-stable potato gnocchi - 1 (16-ounce package)
• 4 Ounce Unsalted butter - 4 ounces (1 standard stick)
• 1 Package Fresh sage - 1 (0.5-ounce package), Leaves are picked from stems; half the leaves are chopped and half are left whole.
• 1 Count Garlic - 1 (clove), minced
• 1 Teaspoon Fine sea salt - 1 (teaspoon), divided, Divided: 3/4 teaspoon for the boiling water and 1/4 teaspoon for finishing the skillet sauce.
• 0.25 Teaspoon Freshly ground black pepper - 1/4 (teaspoon)
• 1 Tablespoon Lemon juice - 1 (tablespoon)
• 1 Ounce Vegetarian Parmesan cheese made with vegetarian enzymes - 1 (ounce), grated
• 0.5 Cup Reserve 1/2 cup cooking water, Reserved from boiling the gnocchi; add 1 tablespoon at a time as needed to loosen the sauce.

Instructions

1. Boil water and prep flavorings

   1. 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.

2. Cook gnocchi and start butter

   2. 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.

3. Brown the butter

   3. Continue cooking the butter, swirling often, until *the foaming subsides* and the butter smells *nutty and lightly browned*, about 3 to 5 minutes total.

4. Infuse sage and garlic

   4. 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.

5. Gloss the gnocchi in the sauce

   5. 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.

6. Finish with cheese and serve

   6. Remove from the heat, add the vegetarian Parmesan, and toss until *the cheese melts slightly* and the gnocchi are *well coated*. Serve hot.