Miso Brown Butter Gnocchi with Crispy Sage

• •1 lb potato gnocchi (fresh or shelf-stable)
• •6 tablespoon unsalted butter
• •20 fresh sage leaves, whole
• •2 tablespoon white miso paste (shiro miso)
• •2 cloves garlic, finely minced
• •1 tablespoon fresh lemon juice
• •0.5 cup Parmigiano-Reggiano, finely grated
• •0.5 cup reserved starchy gnocchi cooking water
• •2 tablespoon pine nuts, toasted
• • to taste freshly cracked black pepper
• • to taste kosher salt (for boiling water)

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil.

2. 2

   In a large skillet, melt unsalted butter over medium heat. Once foaming, add the fresh sage leaves in a single layer. Fry for 1 to 2 minutes until crisp and slightly translucent, then transfer with a slotted spoon to a paper towel-lined plate.

3. 3

   Continue cooking the butter over medium-low heat, swirling the pan frequently, until the milk solids turn a golden-brown color and release a nutty aroma, about 2 to 3 minutes. Remove the pan from heat temporarily to prevent burning.

4. 4

   Stir the minced garlic into the warm browned butter for 30 seconds until fragrant, then whisk in the white miso paste until completely smooth and blended.

5. 5

   Drop the gnocchi into the boiling water and cook until they float to the top, about 2 to 3 minutes. Carefully scoop out and reserve 1/2 cup of the starchy cooking water, then drain the gnocchi.

6. 6

   Return the skillet to low heat and pour in 1/4 cup of the reserved pasta water, whisking vigorously into the miso-butter mixture to create an emulsified, glossy sauce.

7. 7

   Add the cooked gnocchi directly to the skillet. Gently toss to coat each piece, letting the gnocchi simmer in the sauce for 1 minute (add extra reserved pasta water a tablespoon at a time if the sauce becomes too thick).

8. 8

   Remove the pan from heat. Stir in the lemon juice and half of the grated Parmigiano-Reggiano, then season with freshly cracked black pepper.

9. 9

   Divide the gnocchi among warm bowls. Garnish generously with the crispy sage leaves, toasted pine nuts, and the remaining Parmigiano-Reggiano.

Chef's Tips

• 💡Use white miso (shiro miso) rather than red miso; its mild, slightly sweet flavor harmonizes perfectly with browned butter without overpowering the delicate gnocchi.
• 💡Always whisk the miso paste into the brown butter off direct heat to prevent the miso from scorching or graining.
• 💡For textural contrast, you can lightly pan-sear the boiled gnocchi in a skillet with a dash of olive oil for 2 minutes to crisp the edges before tossing them into the miso butter sauce.