Q1: What is the absolute, number one secret to a perfect brown butter sauce that is nutty and not burnt?

The secret is to use a light-colored skillet (like a stainless steel one) and to watch it carefully . A light-colored pan will allow you to see the milk solids at the bottom of the pan as they toast and change color. The moment the butter turns a beautiful, amber-brown color and has a strong, nutty aroma, you should be ready to add your other ingredients to stop the cooking process. It can go from perfect to burnt in a matter of seconds!

Q2: How do I keep my gnocchi from being gummy or mushy?

The key to perfect gnocchi is to not overcook them . Whether you are using shelf-stable or fresh, refrigerated gnocchi, they cook very quickly. As soon as they float to the surface of the boiling water, they are done! Be sure to remove them from the water immediately.

Q3: Can I pan-fry my gnocchi for this recipe instead of boiling it?

Yes, absolutely! For a different but equally delicious texture, you can pan-fry your shelf-stable gnocchi. Simply cook the gnocchi in a hot, oiled skillet until they are golden brown and slightly crispy on the outside. Then, you can proceed with making the brown butter sauce and tossing everything together.

Q4: Can I make this dish ahead of time?

This dish comes together so incredibly quickly (in about 15 minutes) that it is at its absolute best when it is made and served fresh, so the gnocchi is perfectly tender and the sauce is lusciously liquid.

Q5: What else can I use a delicious brown butter sage sauce on?

This classic sauce is incredibly versatile! It is absolutely fantastic when tossed with other filled pastas like butternut squash or cheese ravioli . It is also a wonderful sauce for pan-seared scallops, a simple chicken breast, or even roasted vegetables like Brussels sprouts or cauliflower.

Pumpkin Gnocchi with Brown Butter Sage Sauce

A quick and elegant pasta dish perfect for fall, this recipe features pumpkin gnocchi tossed in a simple yet flavorful brown butter and sage sauce. Store-bought or homemade pumpkin gnocchi are boiled until tender. In a separate skillet, unsalted butter is cooked until it browns and develops a nutty aroma, crisping whole sage leaves in the process. The cooked gnocchi is then tossed in the brown butter sauce and finished with a sprinkle of grated Parmesan cheese.

Author: Grace

Ingredients

1 lb pumpkin gnocchi (store-bought or homemade)
1/2 cup (1 stick) unsalted butter
8-10 fresh sage leaves
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Cook the pumpkin gnocchi in a large pot of salted water according to the package instructions until they float to the surface. Drain and set aside.
While the gnocchi cooks, melt the butter in a large skillet over medium heat.
Add the whole sage leaves to the melted butter and continue to cook, swirling the pan, for about 3-4 minutes, until the butter turns a golden brown color and has a nutty aroma, and the sage leaves are crispy.
Add the cooked and drained gnocchi to the skillet with the brown butter sauce and toss to coat.
Season with salt and pepper to taste.
Serve immediately, sprinkled with grated Parmesan cheese.

Notes

This is an extremely fast meal, coming together in about 15 minutes, making it ideal for a busy weeknight.
The sauce is a classic ‘beurre noisette’ or brown butter sauce. It is important to watch the butter carefully as it can go from browned to burnt very quickly.
The sage leaves become crispy and delicious as they fry in the butter, adding great texture to the final dish.

Find it online: https://www.eatswithsoul.com/gnocchi-with-brown-butter-sage-sauce/