# What You'll Need:
→ Gnocchi
01 - 1 lb 2 oz fresh potato gnocchi (store-bought or homemade)
→ Brown Butter Sage Sauce
02 - 5 tablespoons unsalted butter
03 - 20 fresh sage leaves
04 - 1 clove garlic, finely minced (optional)
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
→ To Serve
07 - 1/4 cup finely grated Parmesan, plus extra for serving
08 - Zest of 1 small lemon (optional)
# Method:
01 - Bring a large pot of well-salted water to a rolling boil. Add the gnocchi and cook until they rise to the surface, about 2 minutes. Use a slotted spoon to transfer the gnocchi to a plate and gently pat them dry with paper towels to remove excess moisture.
02 - Place a large skillet over medium heat and add the butter. Once the butter melts, add the sage leaves. Swirl the pan occasionally and cook until the butter foams and develops a nutty golden-brown color and the sage crisps, about 2–3 minutes. If using, add the minced garlic and sauté for 30 seconds, taking care not to burn it.
03 - Add the cooked, dried gnocchi to the skillet and increase the heat to medium-high. Pan-fry, turning occasionally, until the surfaces are golden and lightly crisped, about 3–4 minutes.
04 - Season the pan with salt and freshly ground black pepper to taste. Remove the skillet from the heat and immediately toss the gnocchi with the grated Parmesan and lemon zest if using, ensuring an even coating.
05 - Divide the gnocchi among plates and garnish with additional Parmesan and a few crispy sage leaves. Serve immediately; if desired, finish with a light squeeze of lemon juice just before serving.
