Butter Gnocchi (Gnocchi al Burro e Salvia)

Method

1. 1Brown the butter and crisp the sage. In a large wide pan over medium heat, melt the butter. Add the sage leaves and the garlic if using. Cook, swirling the pan frequently, until the butter turns golden-amber and smells nutty — about 3 to 4 minutes. The milk solids on the pan bottom will turn light brown. Remove the sage leaves with a fork onto a plate; they should be crisp. Set the brown butter aside in the pan — do not wipe it.
2. 2Boil the gnocchi. Bring a large pot of well-salted water to a boil. Add the gnocchi and cook until they float to the surface, then cook 30 seconds more. Before draining, scoop out 80 ml of the starchy cooking water and set aside — this is the emulsifier that transforms butter into a sauce.
3. 3Pan-fry for golden edges. Return the brown butter pan to medium-high heat. Drain the gnocchi and transfer them directly into the hot butter. Do not stir for 2 minutes — let the gnocchi develop a golden crust on one side. Flip and cook the other side for 1 minute. The edges should be lightly caramelized and the centers still soft.
4. 4Finish with pasta water and Parmesan. Add the reserved pasta water and stir vigorously — the starch emulsifies with the butter, creating a glossy coating sauce rather than a greasy pool. Remove from heat and stir in the grated Parmesan. Add a squeeze of lemon if using. Season with salt and black pepper. Taste and adjust.
5. 5Plate immediately. Divide between warm bowls. Lay the crispy sage leaves on top. Add more grated Parmesan. Eat at once — gnocchi in brown butter does not wait.