Bring a pot of water to a boil and season with 1 tbsp of kosher salt.
While you wait for the water to boil, start on the brown butter sauce. Add 5 tbsp of butter to a pan and heat over medium high. Once the butter is melted, it will foam up a bit then the foam will dissipate. At this time your milk solids will settle to the bottom and begin to toast.
Add the sage, allowing them to fry up in the hot butter. Continue cooking, stirring occasionally, until the milk solids have turned a golden brown. Turn off the heat, remove the sage using a slotted spoon and set on a paper towel lined plate.
Cook the gnocchi about 1 minute shy of package directions. Transfer directly into the brown butter along with a splash of pasta water. Turn the heat to low and allow the gnocchi to finish cooking in the sauce. Add the last tbsp of cold butter, more pasta water as needed, and toss to until you have a glossy emulsified sauce. Season with salt and pepper.
Plate the gnocchi, top with freshly grated parm and crispy sage.
Made this for lunch today only because I had all the ingredients and fresh sage from my farm share that I wasn’t sure what to do with it.It was so delicious I can’t wait to make it again! Thanks for sharing❤️
Made this for lunch today only because I had all the ingredients and fresh sage from my farm share that I wasn’t sure what to do with it.It was so delicious I can’t wait to make it again! Thanks for sharing❤️