Pan fried gnocchi with sage butter

Ingredients

For the Gnocchi:

3/4 tsp. kosher salt; more as needed
1 recipe Potato Gnocchi
3 Tbs. unsalted butter, cut into 3 even pieces
For the Sauce:
8 Tbs. unsalted butter, cut into 1-inch cubes
18 large fresh sage leaves
1 tsp. finely grated lemon zest
Kosher salt
Freshly ground black pepper
Nutritional Information
Preparation

Cook the Gnocchi:

Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the
gnocchi. To get the gnocchi into the boiling water, fold the parchment ends to form a chute
and gently shake the gnocchi out, taking care not to clump them together as you drop them
in. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then
cook them for 1 minute.
Meanwhile, heat 1 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat.
When the butter is completely melted, use a large slotted spoon or a strainer to transfer the
cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible
first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the
gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it’s
fine to add the gnocchi.) Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to
turn the gnocchi, until they’re lightly browned, about 2 minutes. Transfer to a large plate.
Repeat with the remaining gnocchi.
Make the Sauce:
Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter. When
the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally,
until the butter turns a light brown color (be careful not to let it burn) and the sage leaves
darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.
Add the reserved gnocchi and the lemon zest to the pan and toss to coat well. Season to
taste with salt and pepper. Serve immediately.