Pan-Seared Gnocchi with Brown...Pan-Seared Gnocchi with Brown Butter, Sage, and Black Truffle Pecorino

Elevated comfort in minutes: pillowy potato gnocchi crisped to golden perfection, bathed in a nutty beurre noisette with aromatic sage and finished with the luxury of truffle-infused sheep's cheese.

Ingredients

Cooking Instructions

1. 01

   Heat a large non-stick skillet over medium-high heat with the olive oil.

2. 02

   Add the fresh gnocchi directly to the pan (do not boil first). Sear for 4-5 minutes, tossing occasionally, until they develop a deep golden-brown crust on multiple sides.

3. 03

   Reduce heat to medium and add the butter. Once the butter begins to foam, add the sage leaves.

4. 04

   Baste the gnocchi with the foaming butter for 2 minutes until the butter smells nutty and turns amber (beurre noisette) and the sage leaves become translucent and crisp.

5. 05

   Remove from heat immediately. Stir in the lemon zest to brighten the fats.

6. 06

   Plate the gnocchi, spooning over the remaining brown butter and crispy sage. Finish with a generous amount of shaved truffle pecorino and a touch of sea salt.