brown butter gnocchi

Our Lemon Brown Butter Gnocchi looks like a million bucks, but only needs six ingredients and about 35 minutes of your time. We roast frozen cauliflower gnocchi with broccoli until crispy and brown and then toss it all in a lemon-infused brown butter. Garnish with plenty of grated parmesan cheese, serve with a big salad, and call it dinner. 

Lemony Brown Butter Gnocchi

cauliflower gnocchi

broccoli,

olive oil

unsalted butter

lemon juice

lemon

parmigiano reggiano

Preheat oven to 400 degrees.

Add broccoli to one side of a large sheet pan. Add cauliflower gnocchi to the other side. Drizzle the broccoli with 1 1/2 tablespoons olive oil. Use your hands to coat the broccoli. Drizzle the gnocchi with the remaining tablespoon of olive oil. Use hands to coat the gnocchi in the olive oil. Sprinkle the broccoli with 1/2 teaspoon salt. Toss again. Sprinkle the cauliflower gnocchi with 1/2 teaspoon salt. Toss again.

Spread out the cauliflower gnocchi and broccoli on the sheet pan. Make sure nothing is touching. If needed, use two sheet pans. If the broccoli or cauliflower is too close together, you risk everything steaming instead of roasting. Roast the broccoli and cauliflower for 12-15 minutes or until the broccoli is crisp. Remove the pan from the oven and transfer the brococli to a plate. Flip the gnocchi over and place back in the oven unitl the gnocchi is golden brown and crisp, another 5-10 minutes.

While the broccoli and cauliflower roast, make the brown butter. Add the butter to a large skillet set over a medium-high heat. Once the butter melts and starts to turn brown on the edges, start to swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells nutty. Remove from the heat and add lemon juice. Set aside.

When the gnocchi is done roasting, add the broccoli and the cauliflower to the lemon brown butter. Add the lemon zest. Toss to combine. Transfer to two plates and garnish with grated parmesan cheese.

Luxurious, soft pillowy brown butter sage gnocchi with sweet Italian sausage. Get a dinner that feels fancy, tastes delicious and only has 6 ingredients on the table in less than 30 minutes.

Brown Butter and Sage Gnocchi with Sweet Italian Sausage

gnocchi

garlic cloves, grated

baby spinach, chopped finely

sage

approx. 18 ounces, uncooked, sweet Italian sausage links

Parmesan cheese for topping (optional)

Spinach and garlic

- finely chop your baby spinach into slivers. Grate your garlic. Set aside.

Sausage

- Grill sausage until cooked. I grilled on a low for about 7 minutes each side. Cook to an internal temperature of 160°F. Cut into slices and set aside. 

Gnocchi

- Prepare your gnocchi according to the package directions. See notes.  

Brown Butter

- to have your dinner ready all at the same time and in under 30 minutes begin browning your butter first. Let this cook and brown while you prepare your other food ingredients. Place your butter in a small sauce pan. Turn the heat on a medium heat and bring to a simmer. Reduce heat to a low/medium heat and let the butter cook down. As the butter cooks, stir or swirl the pan occasionally. The butter will start yellow, then turn frothy, next a golden yellow color and finally a toasty brown. You will smell a nutty aroma when the butter has been browned. Be sure to keep the heat on the low/medium side so you do not burn the butter. This entire step should take about 15-20 minutes if you are using a sauce pan. Possibly less time if you use a skillet. 

Combine

- Place your cooked gnocchi, cooked Italian sausage, spinach, garlic and sage in a large enough skillet that will hold all of the ingredients. Pour in the brown butter and gently stir to combine. Heat on medium heat until spinach has wilted and flavors have combined. About 5 minutes. 

Brown Butter Sage Gnocchi is the ultimate form of Italian comfort food. This dish is filled with toasted, nutty flavors from the browned butter, sage, parmesan and toasted almonds. It's absolutely incredible and it's ready to eat in under 30 minutes! 

Brown Butter Sage Gnocchi

almonds

salted butter (preference for grass fed like Kerrygold)

sage leaves, washed, dried then cut into a chiffonade or thin slices

heavy cream

black pepper

cheese,

potato gnocchi *in the package

Preheat the oven to 325 degrees. Spread the almonds out into an even layer on a cookie sheet. Bake for 5 to 8 minutes until toasted to golden brown, giving them a shake half way through baking. Remove from the oven and set aside.

Prepare a large pot with water on the stovetop for the gnocchi and bring to a boil, but don't add the gnocchi yet. In an enameled skillet or stainless steel skillet on the stovetop, melt the butter over medium low heat. It's really important to watch it the whole time. Once the color starts to darken, stir every 15 seconds or so and allow it to continue to brown. Once the color is a golden brown, add in the sage and toast in the browned butter. Reduce the heat to low once the butter reaches an Amber color. Immediately add in the heavy cream and continue to stir to warm up.

Once the heavy cream goes into the sauce, add the gnocchi into the boiling water and cook for 2-3 minutes.

While the gnocchi is cooking, toss in the black pepper and cheese into the sage butter sauce and stir to melt.

Drain the gnocchi water and transfer the gnocchi to the browned butter sage sauce. Stir to combine and serve immediately topped with the toasted almonds. Optional: Garnish with additional parmesan cheese and a few sage leaves. Enjoy! 

These flavors were so good together and it was restaurant quality. Thanks for the recipe.

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Lemony Brown Butter Gnocchi

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