# Components:
→ Gnocchi
01 - Fresh potato gnocchi, 1.1 lb (store-bought or homemade)
→ Brown butter sage sauce
02 - Unsalted butter, 5 tbsp
03 - Fresh sage leaves, 20 leaves
04 - Garlic clove, 1, finely minced (optional)
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
→ To serve
07 - Grated Parmesan cheese, 1/4 cup, plus extra for serving
08 - Zest of 1 small lemon (optional)
# Directions:
01 - Bring a large pot of well-salted water to a rolling boil. Add the gnocchi and cook until they float to the surface, about 1.5–2 minutes. Use a slotted spoon to transfer them to a plate and gently pat dry with paper towels.
02 - Warm a large skillet over medium heat and add the butter. Swirl or stir as it melts; continue cooking until the butter foams and turns a deep golden brown with a nutty aroma, about 2–3 minutes. Add the sage leaves and cook until crisp, turning them once so they brown evenly. If using, add the minced garlic and cook 20–30 seconds until fragrant.
03 - Increase heat to medium-high, add the drained, dried gnocchi to the skillet, and pan-fry, stirring occasionally, until each piece develops golden, slightly crisp edges, about 3–4 minutes.
04 - Remove the skillet from the heat, season with salt and freshly ground black pepper, then toss the gnocchi with the grated Parmesan and lemon zest if using so the cheese melts into the sauce.
05 - Divide among warm plates, garnish with extra Parmesan and reserved crisp sage leaves, and serve immediately.
