Gnocchi with Lemony Sage Brown Butter Sauce
My 20-minute ricotta gnocchi recipe meets its match with the most heavenly 5-ingredient lemony sage brown butter sauce. Feel free to also add in a bit of garlic to the sauce, if you would like.
Ingredients
4 servings
Instructions
- Cook the ricotta gnocchi according to recipe instructions.
- Meanwhile, heat the butter in a large sauté pan over medium-high heat. Once the butter has nearly melted, add in the sage leaves and crushed red pepper flakes. Continue to cook for 2-3 minutes until the butter has turned a light brown color and the sage leaves are crispy. (Keep a very close eye on the butter so that it does not burn!)
- Remove pan from the heat. Add in the cooked (and drained) gnocchi, plus the zest and juice (about 1-2 tablespoons) of the lemon. Toss to combine. Then taste and add however much salt and pepper is needed. (I used a generous pinch of both.)
- Serve warm, garnished with lots and lots of Parmesan cheese.
💰 Cost Estimate
Total Ingredients
$24435.00
$24435.00
Per Serving
$6109.00/serving
$6109.00/serving
🏠 Savings
~$48870.00 vs buying!
~$48870.00 vs buying!
📋 Price Breakdown (57% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| batch 20-Minute Ricotta Gnocchi | 1 | - |
| unsalted butter | 8 tbsp | $132.00 |
| fresh sage leaves | 20 large | $23714.00 |
| crushed red pepper flakes | 0.25 tsp | $1.00 |
| fresh lemon | 1 small | $588.00 |
| freshly-grated Parmesan cheese | - | - |
| fine sea salt and freshly-cracked black pepper | - | - |
*Estimated market prices, may vary by region
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