# What You'll Need:
→ Gnocchi
01 - 1.1 lb fresh potato gnocchi (store-bought or homemade)
→ Brown Butter Sage Sauce
02 - 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 - 1/4 cup finely grated Parmesan cheese, plus additional for serving
07 - Zest of 1 small lemon (optional)
# How to Make It:
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 pat dry on paper towels to remove excess moisture.
02 - Heat a large skillet over medium heat and add the butter. Once the butter has melted, add the sage leaves and keep the pan moving by swirling or stirring occasionally. Cook until the butter foams and takes on a deep golden-brown, and the sage leaves are crisp, about 2 to 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 gnocchi develop golden, lightly crisp edges, about 3 to 4 minutes.
04 - Season the gnocchi and brown butter with salt and freshly ground black pepper to taste. Remove the skillet from the heat and toss the gnocchi with the grated Parmesan and lemon zest, if using, until evenly coated.
05 - Transfer immediately to warmed plates or a serving bowl. Garnish with extra Parmesan and a few crisp sage leaves. Optionally finish with a light squeeze of lemon juice before serving.
