Gnocchi with Sage Butter

Instructions

1. Step 1

   Combine the water and salt in a large pot and bring to a boil over high heat.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 gr Fine Salt, 3000.0 ml Water

   Cookware: large pot

2. Step 2

   Meanwhile, melt the butter in a large skillet over medium heat. Cook until it foams and the milk solids turn golden brown.

   Timer: 4 min (fixed)

   Ingredients used: 85.0 gr Unsalted Butter

   Cookware: large skillet, wooden spoon

3. Step 3

   Add the sage to the browned butter and cook over low heat until crisp. Remove the skillet from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 piece Sage

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the gnocchi to the boiling water. Cook until they rise to the surface, then continue cooking for 1 minute.

   Timer: 3 min (fixed)

   Ingredients used: 500.0 gr Potato Gnocchi

   Cookware: large pot

5. Step 5

   Scoop out 60 ml of the cooking water, then transfer the gnocchi to the skillet with a slotted spoon.

   Timer: 2 min (fixed)

   Cookware: heatproof measuring cup, large pot, large skillet, slotted spoon

6. Step 6

   Return the skillet to medium heat, add the reserved cooking water, and toss until the butter coats the gnocchi in a glossy sauce.

   Timer: 2 min (fixed)

   Cookware: large skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat. Add the Parmesan and black pepper, then toss until evenly combined and serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 50.0 gr Parmesan Cheese

   Cookware: large skillet, wooden spoon