Sage Brown Butter Gnocchi + Brussels
- Super Fast
Why we love it:
- 1 pound Gnocchi (potato)
- 3⁄4 pound Brussels Sprouts
- 3 cloves Garlic (minced)
- 1⁄2 teaspoon Kosher Salt
- 3 Tablespoons Fresh Sage
- 1⁄2 cup Parmesan Cheese (grated)
- 1 Tablespoon Extra Virgin Olive Oil
- 1⁄4 cup Unsalted Butter
1. BRING A LARGE POT OF WATER TO A BOIL WITH SALT FOR GNOCCHI
Trim the ends of brussels and place the cut side down. Slice into thin strips. Repeat with all sprouts. Mince garlic. Chiffonade sage. Grate parmesan, if needed.
In a medium sized skillet over medium high heat add the olive oil. Add the garlic and shredded brussels sprouts with a pinch of salt. Sauté for 2 - 3 minutes until fragrant. Remove to a bowl.
Meanwhile, boil gnocchi according to the package instructions; typically about 3 minutes. Drain.
Add the gnocchi to the sauté pan and let brown on one side. Don’t move them around too much during this time as they might smash or break, you need enough time for the edges to caramelize. Remove to the bowl.
Now, add the butter to the pan and cook until it melts, then foams, then keep going until it starts to brown. Keep an eye on it. When it’s golden, add the sage and let it sizzle for 1 minute. Add everything back to the pan and toss to coat. Toss in most of parmesan.
Plate in big bowls and garnish with any reserved parmesan.