Every region has its own dumpling recipe. Well, the gnocchi is the Italian dumpling. This one is made from potatoes and is like little soft pillows of goodness in every bite.
Now, of course, you could make Gnocchi from scratch, and they would be so delicious. For a weeknight meal, I’m taking some help from my grocery store. Today the grocery store offers some great choices where the work is done for you. I promise this recipe can be on the table in 15 minutes. This is my Gnocchi In A Brown Butter Sauce.
Prep Time: 5 minutes
Cooking Time: 12 to 15 minutes
Total Time: 20 minutes
Yields: 2 servings
Equipment: 1 (6-quart) saucepot, 1 (12-inch) sauté pan, mesh sieve, a medium-sized bowl, colander spoon, Microplane
Ingredients:
1 (17-ounce) package of store-bought gnocchi
2 cups of frozen peas, thawed
1 lemon, zested and juiced
1 tablespoon of fresh sage leaves, julienned and finely chopped
8 tablespoons (1 stick) of butter, unsalted
1 teaspoon of kosher salt
1/2 a teaspoon of black pepper, freshly ground
1/2 teaspoon of red pepper flakes, optional
3/4 cup of Parmigiano-Reggiano cheese, freshly grated
Garnishes:
1/4 cup of Parmigiano-Reggiano cheese, freshly grated
2 tablespoons of Italian flat-leaf parsley, finely chopped
Instructions:
Start by having a large pot of boiling salted water ready on the stove for the gnocchi.
Also, in a large sauté pan over medium heat, melt the butter. Continue cooking the butter until it produces a milky foam all around. Once the foam disappears and the butter becomes light brown and has a nutty aroma 7-10 minutes, it’s reached the *brown butter stage. The time for this process may vary.
Drop the gnocchi.
Add the sage, lemon juice, red pepper flakes, kosher salt, and fresh-ground black pepper (Don’t be alarmed if the sage turns brown). Once the gnocchi begins to float, use a colander spoon to transfer the gnocchi to the pan. Toss the gnocchi with brown butter.
Add the peas into the pasta water to heat through. Transfer the peas using the colander spoon to the pan. Add the lemon zest, and toss to combine. Remove the pan from the heat. Add the grated Parmigiano-Reggiano cheese, and toss.
Ladle the gnocchi into a porcelain serving bowl, grate more cheese, sprinkle parsley over the top, and serve.
There you have it, my Gnocchi In A Brown Butter Sauce.
Notes:
1) *Brown Butter: This is the process where butter that’s been heated in a pan becomes a light brown color and has a nutty flavor and aroma. Cooking time may vary depending on how much butter you’re using. Keep in mind the milk solids contained in butter are what caramelize and turn brown, not the butter itself.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Gnocchi In A Brown Butter Sauce
Equipment
- 1 saucepot 6-quart
- 1 saute pan 12-inch
- 1 mesh sieve
- 1 mixing bowl Medium size
- 1 colander spoon
- 1 Microplane
Ingredients
- 1 17-ounce package store-bought gnocchi
- 2 cups frozen peas Thawed
- 1 lemon Zested and juiced
- 1 tbsp fresh sage leaves Julienned and finely chopped
- 8 tbsps butter Unsalted
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly ground
- 1/2 tsp red pepper flakes Optional
- 3/4 cup Parmigiano-Reggiano cheese Freshly grated
Garnishes:
- 1/4 cup Parmigiano-Reggiano cheese Freshly grated
- 2 tbsps Italian flat-leaf parsley Finely chopped
Instructions
- Start by having a large pot of boiling salted water ready on the stove for the gnocchi.Also, in a large sauté pan over medium heat, melt the butter. Continue cooking the butter until it produces a milky foam all around. Once the foam disappears and the butter becomes light brown and has a nutty aroma 7-10 minutes, it's reached the *brown butter stage. The time for this process may vary.Drop the gnocchi.Add the sage, lemon juice, red pepper flakes, kosher salt, and fresh-ground black pepper (Don't be alarmed if the sage turns brown). Once the gnocchi begins to float, use a colander spoon to transfer the gnocchi to the pan. Toss the gnocchi with brown butter.Add the peas into the pasta water to heat through. Transfer the peas using the colander spoon to the pan. Add the lemon zest, and toss to combine. Remove the pan from the heat. Add the grated Parmigiano-Reggiano cheese, and toss.Ladle the gnocchi into a porcelain serving bowl, grate more cheese, sprinkle parsley over the top, and serve.There you have it, my Gnocchi In A Brown Butter Sauce.
Notes
1) *Brown Butter: This is the process where butter that's been heated in a pan becomes a light brown color and has a nutty flavor and aroma. Cooking time may vary depending on how much butter you're using. Keep in mind the milk solids contained in butter are what caramelize and turn brown, not the butter itself.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
