Ingredients
Scale
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6 ounces gnocchi — use purple sweet-potato gnocchi for the Halloween twist
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4 tablespoons butter
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10-15 sprigs fresh sage
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1 tablespoon olive oil
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¼ cup shredded Parmesan
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Salt and pepper to taste
Instructions
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Boil the gnocchi. Bring a pot of salted water to a gentle boil. Cook until they float, about 2–3 minutes. Drain and set aside.
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Brown the butter. In a skillet, melt the butter with the olive oil over medium heat. Add sage leaves and swirl until the butter turns nutty and golden.
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Crisp and toss. Add gnocchi to the pan and sauté until lightly golden on the outside and coated in all that brown-butter magic.
- Finish. Sprinkle with Parmesan, season with salt and pepper, and serve immediately.
