This rich velvety BROWN BUTTER SAGE SAUCE was simple, light and a little indulgent. The touch of lemon lightens it up and keeps it fresh.
Melt 4 Tbs salted butter in a sauce pan on medium heat. Once it starts turning golden brown, throw in 8 whole sage leaves and the juice of half a lemon. Turn the heat off and spoon your cooked gnocchi (straight from the pasta water) into the pan. You want a little pasta water to mix in to help thicken the sauce.
Top with fresh Parmesan cheese and fried sage leaves.
Comments will be approved before showing up.