Pillowy gnocchi tossed in brown butter with crispy pancetta and fresh sage. This classic Italian combination creates an elegant yet simple dish that's ready in just 15 minutes.
Recipe Details
Ingredients
- 500g fresh or frozen gnocchi
- 150g pancetta, diced
- 120g unsalted butter
- 30ml fresh sage leaves
- 120ml Parmesan cheese, grated
Instructions
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Bring a large pot of salted water to boil for the 500g fresh or frozen gnocchi.
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Meanwhile, cook 150g pancetta in a large skillet over medium heat for 5-6 minutes until crispy. Transfer to a plate, leaving fat in the pan.
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Add 120g unsalted butter to the pancetta fat and cook over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 3-4 minutes.
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Add 500g fresh or frozen gnocchi to the boiling water and cook according to package directions until they float to the surface.
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Add 30ml fresh sage leaves to the brown butter and fry for 1 minute until crispy. Using a slotted spoon, transfer gnocchi directly to the skillet.
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Toss gnocchi gently with the sage brown butter. Add crispy pancetta and half the 120ml Parmesan cheese. Serve immediately with remaining cheese.
Tips
Gnocchi Options: Fresh gnocchi from the refrigerated section is ideal, but frozen works well too. Avoid shelf-stable dried gnocchi for this recipe.
Brown Butter: Watch the butter carefully as it can go from perfect to burned quickly. It should smell nutty and be golden brown.
Sage Handling: Fresh sage is essential here. The leaves will crisp up in the hot butter, adding texture and concentrated flavor.
Pasta Water: Reserve a bit of pasta water before draining in case you need to loosen the sauce.
Timing: Have everything ready before you start cooking as this dish comes together very quickly once the gnocchi is cooked.
Serving: Serve immediately in warm bowls as gnocchi can become heavy and gummy if it sits too long.