Gnocchi with Sage Butter Sauce

Prepare the Brown Butter Sage Sauce

• While the gnocchi cooks, melt the butter in a large skillet or pan over medium heat.
• Once the butter is fully melted and foaming, add the fresh sage leaves in a single layer.
• Cook for 3-5 minutes, swirling the pan occasionally. The butter will foam up, then subside. Watch for the milk solids at the bottom of the pan to turn a toasted brown color and for the air to fill with a nutty aroma.
• The sage leaves will darken and become crispy. Be very careful not to let the butter burn; remove it from the heat as soon as it's golden brown.

Combine and Emulsify

• Add the drained gnocchi directly into the skillet with the brown butter and sage.
• Toss gently to coat the gnocchi. Return the skillet to medium-low heat.
• Pour in 1/4 cup of the reserved pasta water and sprinkle in the 1/2 cup of grated Parmesan cheese.
• Stir and toss continuously for about 1 minute. The starchy water will help the butter and cheese emulsify into a creamy sauce that clings to the gnocchi.
• If the sauce is too thick, add another tablespoon or two of pasta water until it reaches your desired consistency.
• Season with 1/2 teaspoon of salt and the freshly ground black pepper. Taste and adjust seasoning if needed.

Serve Immediately

• Divide the gnocchi among four warm bowls or plates.
• Garnish with the crispy sage leaves from the pan and an extra sprinkle of Parmesan cheese.
• Serve hot for the best texture and flavor.