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Quick Brown Butter Gnocchi with Sage Parmesan Walnuts

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A simple, soulful, and fast gnocchi dish featuring brown butter, crispy sage, toasted walnuts, and Parmesan cheese, perfect for busy weeknights or cozy dinners.

Ingredients

Scale
  • 1 pound (450g) store-bought potato gnocchi
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • About 12 fresh sage leaves, washed and patted dry
  • ½ cup (50g) freshly grated Parmigiano-Reggiano
  • ½ cup (60g) roughly chopped, toasted walnuts
  • Salt and pepper to taste
  • Optional: squeeze of fresh lemon juice
  • Optional: red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450g) of gnocchi. Cook according to package instructions—usually 2 to 3 minutes until they float to the surface. Use a slotted spoon to transfer gnocchi to a plate lined with paper towels to drain.
  2. While gnocchi cooks, heat a dry skillet over medium heat. Add ½ cup (60g) chopped walnuts. Toast for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove and set aside.
  3. In the same skillet (wipe out any walnut crumbs), add 6 tablespoons (85g) unsalted butter over medium heat. Swirl the pan gently as the butter melts and foams. After about 4-5 minutes, it will turn golden brown and smell nutty. Remove from heat immediately to avoid burning.
  4. Quickly add 12 fresh sage leaves to the browned butter. They will sizzle and crisp up in about 30 seconds. Remove the sage with a slotted spoon or leave them in for garnish.
  5. Add the drained gnocchi back into the skillet with brown butter and sage. Toss gently to coat each piece. Season with salt and pepper to taste.
  6. Sprinkle ½ cup (50g) freshly grated Parmesan and toasted walnuts over the gnocchi. Toss lightly once more. Optionally, add a squeeze of fresh lemon juice to brighten flavors.
  7. Plate the gnocchi while warm, garnished with extra sage leaves or a crack of black pepper. Serve immediately.

Notes

Watch the butter closely as it can burn quickly; swirl the pan continuously and remove from heat as soon as it turns golden brown with a nutty aroma. Use fresh sage for crispy leaves; dried sage can be used but added earlier. Toast walnuts gently in a dry pan to avoid burning. Do not overcook gnocchi; transfer as soon as they float. Adjust salt gradually as butter and Parmesan are naturally salty. Serve immediately for best texture.

Nutrition

Keywords: brown butter gnocchi, sage gnocchi, quick gnocchi recipe, walnut gnocchi, Parmesan gnocchi, easy weeknight dinner, comfort food, simple pasta dish

Find it online: https://vexifood.com/quick-brown-butter-gnocchi-with-sage-parmesan-walnuts-easy-recipe/