The five-ingredient flex: pillowy gnocchi in nutty brown butter with crisped sage leaves. Dinner in the time the water takes to boil.
What you need
Ingredients
Servings
3
500 g
🥟 Gnocchi ›
100 g
🧈 Butter ›
16 leaves
🌿 Sage ›
50 g
🧀 Parmesan ›
1/2
🍋 Lemon ›
1 pinch
🌰 Nutmeg ›
Add all to shopping list
Mise en place
Before you start
5m
Prep
10m
Cook
15m
Total
3
Serves
Equipment
Large skillet
Chef's knife
Cutting board
3 steps
Method
1
Boil the gnocchi; they're done 30 seconds after they float. Reserve a cup of water.
2
Meanwhile: melt the butter with the sage over medium until the leaves crisp and the butter smells like toasted hazelnuts, 3–4 minutes.
💡
The sage fries as the butter browns — two jobs, one pan, watch it like a hawk in the last minute.
Learn the technique ›
3
Toss the gnocchi through with a splash of water, parmesan, lemon, and nutmeg. Done before the table's set.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.