# What You'll Need:
→ Gnocchi
01 - 500 g (1.1 lbs) fresh potato gnocchi (store-bought or homemade)
→ Brown Butter Sage Sauce
02 - 75 g (5 tbsp) unsalted butter
03 - 20 fresh sage leaves
04 - 1 clove garlic, finely minced (optional)
05 - Salt and freshly ground black pepper, to taste
→ To Serve
06 - 30 g (1/4 cup) grated Parmesan cheese, plus more for serving
07 - Zest of 1 small lemon (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 minutes. Using a slotted spoon, transfer the gnocchi to a plate and pat dry with paper towels.
02 - In a large skillet over medium heat, melt the butter. Once melted, add the sage leaves. Cook, swirling the pan occasionally, until the butter foams, turns golden brown, and the sage becomes crispy (about 2-3 minutes). Add the minced garlic, if using, and cook for 30 seconds.
03 - Add the cooked, dried gnocchi to the skillet. Increase the heat to medium-high and pan-fry for 3-4 minutes, stirring occasionally, until the gnocchi are golden and slightly crisp.
04 - Season with salt and pepper to taste. Remove from heat, then toss with grated Parmesan and lemon zest (if using).
05 - Serve immediately, garnished with extra Parmesan and sage leaves.
