Step 1

Put a large pot of water on the stove and bring to a boil while you cook the rest of the recipe.

Step 2

In a small skillet or saucepan, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won’t continue to cook, and add the crushed red pepper flakes. Set aside.

Step 3

Heat a large skillet over medium-high heat, and add the sausage rounds. Our goal is to crisp them up a bit, so high heat and browning edges are great!

Step 4

When the sausage is nearly done cooking, add the white wine to the sausage. At the same time, make sure the water is boiling, then add the gnocchi and cook for 90 seconds or 2 minutes before scooping out and adding to the sausage pan.

Step 5

As you add the gnocchi to the sausage, also add the brown butter. Stir everything together and allow to simmer for a few minutes.

Step 6

Turn off the heat, add the basil, and stir to help it wilt. Season with salt and pepper, and serve hot!