Gnocchi In A Brown Butter Sauce
Every region has its own dumpling recipe. Well, the gnocchi is the Italian dumpling.
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.