Soft gnocchi coated in a sage-infused brown butter, with a touch of Parmigiano Reggiano. A great northern Italian classic: simple, delicate, and deeply comforting.
Ingredients
- 800 g fresh potato gnocchi
- 100 g unsalted butter
- 16 leaves fresh sage
- 60 g Parmigiano Reggiano PDO
- 3 l water
- 30 g coarse salt
- to taste black peppercorns
Method
- Bring a large pot of water to a simmer, salt generously, and maintain a steady but gentle boil.
- Rinse then carefully dry the sage; the leaves must be thoroughly dry to flavor the butter without splattering.
- Melt the butter in a large skillet over medium heat until it foams and begins to smell nutty.
- Add the sage to the foaming butter and let it steep until it becomes slightly crispy and the butter turns a golden color.
- Drop the gnocchi into the simmering water and wait for them to naturally float to the surface, signaling they are cooked.
- Reserve a little cooking water, then transfer the drained gnocchi directly into the skillet with the sage butter.
- Coat the gnocchi over low heat, tossing gently; add a splash of cooking water if the butter seems too separated or dry.
- Grate the Parmigiano Reggiano, season lightly with pepper, and mix off the heat until you achieve a glossy, supple coating.
- Serve immediately in warm bowls, with the crispy sage leaves and a dusting of grated parmesan.
Nutrition
Per serving
- Energy
- 501.5 kcal
- Protein
- 13.34 g
- Carbohydrate
- 56.51 g
- Fat
- 25.63 g
- Fibre
- 4.32 g
- Calcium
- 30.86 mg
- Iron
- 1.92 mg
- Magnesium
- 50.63 mg
