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.
- 1 batch 20-Minute Ricotta Gnocchi
- 8 tablespoons unsalted butter
- 20 large fresh sage leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 small fresh lemon
- freshly-grated Parmesan cheese
- fine sea salt and freshly-cracked black pepper, to taste
- 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.