Dinner · 30 min · italian

Gnocchi with Brown Butter & Sage

An Italian dinner built around potato gnocchi and butter — on the table in 30 minutes. The macros do the talking: 14g protein, 72g carbs, and 20g fat in every 520-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Potato gnocchi
• 6 tbsp Butter
• 12 leaves Sage
• 1/2 cup Parmesan
• 1/3 cup Walnuts

Steps

1. Bring a large pot of well-salted water to a rolling boil.
2. Melt the butter in a wide skillet over medium heat.
3. Add the sage leaves and cook, swirling, until the butter turns amber and smells nutty, about 3 minutes.
4. Watch closely — brown butter goes from perfect to burnt in under a minute.
5. Remove the sage to a plate; keep the butter warm.
6. Boil the gnocchi in batches; they are done 1 minute after they float to the surface.
7. Transfer directly to the brown butter with a splash of pasta water and toss to gloss.
8. Serve with parmesan, toasted walnuts, and the crispy sage leaves.

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