Potato Gnocchi in Burnt Butter Sauce
This comforting Italian dish is perfect for a cosy lunch. Soft potato gnocchi is cooked until just tender, then dressed in a rich, aromatic sauce of browned butter infused with fresh sage and garlic. Finished with a generous sprinkle of parmesan cheese, it's a simple yet luxurious meal that comes together in about 15 minutes, making it an ideal choice for a quick and satisfying bite.
Ingredients
- 500 g potato gnocchi
- 1 tablespoon salt
- 80 g butter, cut into cubes (don't substitute oil or margarine in this recipe)
- 8 fresh sage leaves, roughly chopped
- 4 cloves garlic, roughly chopped
- 80 g fresh parmesan cheese, grated
Method
- Fill a large pan with water and bring it to a rolling boil.
- Stir in 1 tablespoon of salt.
- Place the 500 g potato gnocchi into the boiling water.
- Cook the gnocchi for a couple of minutes, just until it rises to the surface, being careful not to overcook it.
- Drain the cooked gnocchi and portion it out into two serving bowls.
- Begin making the sauce while waiting for the gnocchi water to boil.
- Place 80 g of cubed butter into a small frypan and melt it.
- Once the butter foams, tilt the pan frequently to observe its colour changing.
- Add 4 cloves of roughly chopped garlic and 8 roughly chopped fresh sage leaves as soon as the butter turns a golden brown.
- Stir the mixture once and take the pan off the heat straight away.
- The residual heat will continue to cook the garlic and sage while you drain and plate the gnocchi.
- Pour the burnt butter sauce over the gnocchi, ensuring the garlic and sage pieces are evenly scattered.
- Gently toss the gnocchi in each bowl with a spoon to coat it thoroughly in the sauce.
- Finish by sprinkling 80 g of grated fresh parmesan cheese over the top and serve straight away.
Nutrition (per serving)
Sodium4384700 mg
Recipe details
CategorySnack
Cuisineitalian
AuthorKookaburra
