I think the title pretty much explains it all.
This is probably my favorite gnocchi dish EVER. And that’s saying a lot since gnocchi is one of my favorite foods.
How can you resist this dish? The truth is, I couldn’t – I was snacking on the toasted gnocchi before the whole dish came together.
You can use whatever gnocchi you like in this recipe – potato or ricotta. I’ve always preferred potato but would definitely not shy away from ricotta if that’s the only gnocchi I had on hand.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Herb Brown Butter and Sage Parmesan Pan-Fried Gnocchi.
Herb Brown Butter
- 4 tablespoons unsalted butter or Earth Balance
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
Sage Parmesan Gnocchi
- 4 cups uncooked gnocchi
- 2 tablespoons olive oil
- 2 tablespoons fresh sage
- 2 teaspoons fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup parmesan, shredded
- To make herb brown butter, heat all herb brown butter ingredients in a small saucepan over low heat until the butter turns a golden brown color.
- Cook gnocchi according to package directions, about 1 minute shy of the total cook time. Drain.
- Heat olive oil in large skillet over medium heat. Add gnocchi, sage, rosemary, salt, and pepper. Toast gnocchi until brown, and transfer to a large serving bowl. Pour herb brown butter over top, and sprinkle with shredded parmesan. Serve, and enjoy!
