Lazy Weekends · Italian
Gnocchi con Burro e Salvia
Pillowy potato gnocchi tossed in a nutty brown butter sauce infused with crisp sage leaves.
Why This Works
The browning of butter solids (Maillard reaction) produces a toasted flavor profile that perfectly complements the earthy, herbal quality of sage.
The Upgrade
Finish with a dusting of freshly grated nutmeg just before serving for an aromatic complexity.
Chef's Secret
Michelin TechniqueDo not rush the browning process; the butter must smell distinctly nutty, not burnt, to properly season the gnocchi.
Ingredients
Total time including resting: 30 min
Directions
Bring a large pot of salted water to a boil and add the gnocchi.
Cook gnocchi until they float to the surface, about 2-3 minutes.
While pasta boils, melt butter in a large skillet over medium heat.
Add sage leaves to the butter and cook until the butter turns golden brown and smells nutty.
Transfer gnocchi directly into the skillet with a slotted spoon and toss to coat.
Wine Pairing
Chardonnay
White Wine
The BottleCervaro della Sala
A lightly oaked, full-bodied Chardonnay possesses the buttery texture required to echo the brown butter sauce. Its vibrant acidity provides the necessary tension to cleanse the palate between bites of rich gnocchi.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Asparagus
Asparagus spears roasted with garlic until tender.
Ingredients
Directions
Preheat your oven to 425°F.
On a large rimmed baking sheet, toss the trimmed asparagus with olive oil, sliced garlic, salt, and pepper until evenly coated.
Arrange the spears in a single layer, ensuring they are not crowded to allow for proper caramelization.
Roast for 8 to 10 minutes until the spears are tender-crisp and lightly charred at the edges.
Remove from the oven and immediately finish with fresh lemon zest.
Serve immediately alongside your gnocchi.
Side Dish
Radicchio Salad
Bitter radicchio leaves balanced with a light honey vinaigrette.
Ingredients
Directions
Place the torn radicchio in a large mixing bowl; if leaves are too bitter, soak in ice water for 10 minutes then spin thoroughly dry.
Whisk the olive oil, balsamic vinegar, honey, and salt in a small bowl until emulsified.
Drizzle the vinaigrette over the radicchio immediately before serving.
Toss gently to ensure every leaf is lightly coated.
Top with the toasted pine nuts and shaved Parmigiano-Reggiano.
Serve immediately to maintain the structure of the leaves.
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