Brown Butter Sage Gnocchi with Crispy Pancetta
Brown Butter Sage Gnocchi with Crispy Pancetta
Ingredients
For the Crispy Pancetta
- 4 ounces pancetta, diced into 1/4-inch pieces
For the Gnocchi
- 1 pound potato gnocchi, store-bought
- 1 teaspoon salt, for gnocchi water
For the Brown Butter Sage Sauce
- 1/2 cup unsalted butter, 1 stick
- 15 fresh sage leaves, whole or roughly chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the pancetta: Place the diced pancetta in a large skillet over medium heat. Cook, stirring occasionally, until crispy and golden brown, about 7-10 minutes. Using a slotted spoon, transfer the crispy pancetta to a paper towel-lined plate, reserving the rendered fat in the skillet.
⏱️ 8 min
- 2
Prepare the gnocchi: While the pancetta cooks, bring a large pot of generously salted water to a rolling boil. Add the potato gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface. Once cooked, use a slotted spoon to transfer the gnocchi directly into the skillet with the reserved pancetta fat.
⏱️ 5 min
- 3
Make the brown butter sage sauce: Reduce the heat under the skillet to medium-low. Add the unsalted butter to the skillet. Once melted, add the fresh sage leaves and minced garlic. Cook, stirring occasionally, until the butter turns a nutty brown color and the sage leaves become crispy, about 5-7 minutes. Be careful not to burn the butter. Season with salt and freshly ground black pepper.
⏱️ 7 min
- 4
Combine and serve: Add the crispy pancetta back into the skillet with the gnocchi and brown butter sage sauce. Toss gently to coat everything evenly. Stir in 1/2 cup of freshly grated Parmesan cheese until melted and well combined. Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Sage Gnocchi with Crispy Pancetta
Ingredients
For the Crispy Pancetta
- 4 ounces pancetta, diced into 1/4-inch pieces
For the Gnocchi
- 1 pound potato gnocchi, store-bought
- 1 teaspoon salt, for gnocchi water
For the Brown Butter Sage Sauce
- 1/2 cup unsalted butter, 1 stick
- 15 fresh sage leaves, whole or roughly chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the pancetta: Place the diced pancetta in a large skillet over medium heat. Cook, stirring occasionally, until crispy and golden brown, about 7-10 minutes. Using a slotted spoon, transfer the crispy pancetta to a paper towel-lined plate, reserving the rendered fat in the skillet.
⏱️ 8 min - 2
Prepare the gnocchi: While the pancetta cooks, bring a large pot of generously salted water to a rolling boil. Add the potato gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface. Once cooked, use a slotted spoon to transfer the gnocchi directly into the skillet with the reserved pancetta fat.
⏱️ 5 min - 3
Make the brown butter sage sauce: Reduce the heat under the skillet to medium-low. Add the unsalted butter to the skillet. Once melted, add the fresh sage leaves and minced garlic. Cook, stirring occasionally, until the butter turns a nutty brown color and the sage leaves become crispy, about 5-7 minutes. Be careful not to burn the butter. Season with salt and freshly ground black pepper.
⏱️ 7 min - 4
Combine and serve: Add the crispy pancetta back into the skillet with the gnocchi and brown butter sage sauce. Toss gently to coat everything evenly. Stir in 1/2 cup of freshly grated Parmesan cheese until melted and well combined. Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, as desired.
⏱️ 5 min