Jun DOTM: Toasted Gnocchi with Herb Brown Butter

True Fact #1: I have never tasted gnocchi before.
True Fact #2: Brown butter just makes everything effin' delicious.

This is a super simple but satisfying recipe. Toasting the gnocchi truly takes this to the next level. If like me, you are afraid of gnocchi being tough, stodgy or mushy, toasted gnocchi will allay your fears and concerns. I feel like a cop out for using store-bought gnocchi but next time, I will try making my own gnocchi.

Ingredients (Serves 4-6)

• 500g potato gnocchi
• 2-3 TBSP olive oil 
• Finely grated parmesan cheese for serving 

Brown Butter with Sage 

• 6 TBSP unsalted butter 
• 16-18 sage leaves 
• 1 garlic clove, finely chopped

Instructions

1. Cook the gnocchi according to the package directions but shave about 1 minute off the cooking time. Yes, this means they will only cook for about 1-2 minutes. 
2. Drain the gnocchi and drizzle a bit of olive oil over it and toss so it doens’t stick together.
3. Heat a large nonstick skillet over medium heat and add 2 tablespoons olive oil. Once it’s hot, add the gnocchi in a single layer (you might have to do this in batches depending on your skillet size) and toast on both sides until golden and crispy. Remove the gnocchi with a slotted spoon and place it on a paper towel to drain any excess oil. 
4. For the brown butter, place butter in a small saucepan or skillet over medium heat. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds or use. Stir in the sage leaves and garlic.
5. To serve, drizzle the toasted gnocchi with the brown butter. Sprinkle with parmesan cheese and tuck in.