Nothing says sweater weather like a serving of pillowy gnocchi in a brown butter sage sauce. Rich, warm, and comforting, this one is destined to be a household favorite.
Honey Truffle Gnocchi with Brown Butter and Fried Sage
Honey Truffle Gnocchi with Brown Butter and Fried Sage
The Spice & Tea Exchange
3-4 servings
15 minutes
15 minutes
Nothing says sweater weather like a serving of pillowy gnocchi in a brown butter sage sauce. Rich, warm, and comforting, this one is destined to be a household favorite.
Ingredients
- 1 lb gnocchi
- 1½ sticks butter
- 15 ea fresh sage leaves
- 4 cloves garlic, thinly sliced
- 2 tsp Rosemary
- 2 tsp Sage
- 2 tsp Black Pepper – Cracked
- 1 Tbsp Honey Truffle Sea Salt
- 1 Tbsp Romano Cheese Powder
- ¼ cup grated Pecorino Romano cheese
- 2 Tbsp extra virgin olive oil
- splash pasta water
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Honey Truffle Gnocchi with Brown Butter and Fried Sage (Kit)
Directions
Cook gnocchi according to package directions in salted boiling water. Strain gnocchi, reserving ½ cup of pasta water; set aside.
In a large sauté pan, melt butter over medium-high heat. Once it begins to lightly brown, add fresh sage leaves, garlic, Rosemary, Sage, and Black Pepper - Cracked. Cook for 1 to 2 minutes or until fragrant. Reduce heat to medium-low and add gnocchi, Honey Truffle Sea Salt, Romano Cheese Powder, grated cheese, olive oil, and a splash of pasta water. Toss together until glossy and serve warm.
Garnish with additional cheese, if desired.