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Gnocchi with Brown Butter and Sage with Arugula and Shaved Parmesan Salad
A 24-minute Italian dinner for 4 — 680 calories per serving.
per serving, estimated
Pillowy potato gnocchi tossed in nutty brown butter with crispy sage, served alongside a bright arugula salad with shaved Parmesan and lemon vinaigrette.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Gnocchi with Brown Butter and Sage
- 32 ounces potato gnocchi (store-bought, fresh or shelf-stable)
- 6 tablespoons unsalted butter
- 20 fresh sage (leaves)s
- 3 cloves garlic (thinly sliced)
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- 2 ounces parmesan cheese (finely grated, for finishing)
- 1 lemon (zested)
Arugula and Shaved Parmesan Saladside
- 5 ounces baby arugula
- 2 ounces parmesan cheese (shaved with a vegetable peeler)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- ½ teaspoon dijon mustard
- ¼ teaspoon Kosher salt
- ¼ teaspoon Black pepper (freshly ground)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Gnocchi with Brown Butter and Sage
- Thinly slice 3 garlic cloves, zest 1 lemon, and finely grate 2 ounces Parmesan; set each aside separately. 5 min
- Bring a large pot of well-salted water to a boil over high heat. 8 min
- Timing-sensitive step. Melt 6 tablespoons unsalted butter in a large skillet over medium heat, then add the 20 sage leaves and cook, swirling the pan frequently, until the leaves are crisp and the butter turns golden-brown and smells nutty, about 4 minutes. 4 min
- Timing-sensitive step. Add the sliced garlic to the brown butter and cook, stirring constantly, until just golden, about 1 minute, then remove the pan from the heat.
- Cook the 32 ounces of gnocchi in the boiling water according to package directions until they float and are just tender, about 2–3 minutes, then reserve ¼ cup pasta water before draining. 3 min
- Timing-sensitive step. Return the skillet to medium heat, add the drained gnocchi, and toss to coat in the brown butter, adding a splash of the reserved pasta water if needed to gloss the sauce. 2 min
- Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper, then divide among four plates and finish each with the lemon zest and the finely grated Parmesan. 2 min
Arugula and Shaved Parmesan Saladside
- In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until emulsified. 3 min
- Use a vegetable peeler to shave 2 ounces Parmesan into wide ribbons. 3 min
- Just before serving, place 5 ounces baby arugula in a large bowl, drizzle with the vinaigrette, and toss gently to coat. 2 min
- Transfer the dressed arugula to a serving platter or individual plates and scatter the shaved Parmesan over the top.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.