Gnocchi With Browned Butter and Crisped Sage Leaves

If you are adept at making light and fluffy gnocchi go for it BUT if not, buy them at your nearest Deli and go from there.

  • 1/2 lb. uncooked gnocchi
  • 1/4 cup butter
  • 7-8 fresh sage leaves (your own garden, perhaps?)
  • 1  lemon, juiced

Bring water to the boil and cook the gnocchi for about 4-5 minutes until they float. Strain.

In a frypan, melt the butter. Add the gnocchi and toss to coat. Add the sage leaves. Cook on medium heat until the gnocchi is lightly brown and the leaves are crispy.

Add the lemon juice at the very end when the butter is a nice golden brown.

Now to serve this with panache, it should be paired with NK’Mip’s Chardonnay. Perfect match.



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