Brown Butter Gnocchi with Crispy Sage

A perfect, savory, warm hug from some elevated comfort food. It’s a browned butter gnocchi with crispy sage, roasted pine nuts, and just enough solace-in-a-bowl to keep out the fall chill.

Ingredients

1 package of potato gnocchi (or make your own)
9 tbsp. vegan butter, divided
1 tbsp. balsamic vinegar
1 bunch italian parsley
¼ to ½ cup fresh sage
¼ cup pine nuts, toasted

Instructions

1. In a medium size sauté pan, melt 4 tbsp. butter over medium low heat, stirring occasionally.
2. Once butter has melted, continue heating over low heat, until the butter takes on a nutty aroma and golden brown color (about 10-15 minutes.) Remove from heat.
3. Stir 1 tbsp. balsamic vinegar into brown butter (it may splatter if pan is not removed from heat) and set aside.
4. Add 1 tbsp. vegan butter to a sauté pan over medium heat. When butter has melted, add sage and sauté until crispy. Remove sage with a spatula or slotted spoon and set aside.
5. Separate the gnocchi into individual pieces, and divide into two batches.
6. In a large sauté pan, melt two tablespoons butter over medium high heat.
7. Once the butter has melted, place the first batch of gnocchi into the pan, and stir to coat with butter. Let sit, undisturbed, for 2-3 minutes.
8. Stir to flip gnocchi over, and let sit for another 2-3 minutes.
9. Stir gnocchi, and check to see if both sides are golden brown. If not, continue cooking until both side are golden brown.
10. Pour sautéed gnocchi into a bowl, and set aside. Repeat steps 5-9 with the second batch of gnocchi.
11. In the same pan used to cook the gnocchi, return all of the gnocchi to the pan. Set the heat to medium low, and stir in the toasted pine nuts, and parsley. Drizzle the browned butter into the hand, and stir to coat. Portion gnocchi into servings, and top with crispy sage. Serve with additional fresh sage and parsley, if desired.