Brown butter gnocchi
25 minutes · serves 2 · easy
Cook thisFour recipes a day, each short enough for a weeknight and written by somebody who cooked it twice.
Brown the butter until it smells of nuts. Back to the recipe
Write it down as a card. Nine ingredients, six steps, and it may be dealt next week.
Crisp outside, soft inside, with sage and a squeeze of lemon. 25 minutes for two.
Melt the butter over a medium heat and keep it moving. It foams, goes quiet, then turns the colour of hazelnuts.
Set 8 minutesTip the gnocchi into the butter in one layer and leave them alone until the undersides are gold.
Set 5 minutesShop gnocchi are fine here. What matters is a dry pan and patience with the butter.
The card is filed as PASTA-112. It was tested with salted butter; with unsalted, add a pinch of salt with the sage.
Butter goes from brown to burnt in half a minute. Take the pan off the heat when in doubt.
Serve with cucumber, yoghurt and dill, or find another side in your box.
Leek and lemon orzo Tomato rice Plum crumble Baked beans All pasta
| A serving has | Amount | Of a day |
|---|---|---|
| Energy | 540 kcal | 27% |
| Fat | 28 g | 40% |
| Carbohydrate | 61 g | 23% |
| Protein | 12 g | 24% |
| SaltWith salted butter, as tested | 1.9 g | 32% |
| Fibre | 4 g | 13% |
| Sugar | 3 g | 3% |
38 cards you saved, sorted the way a kitchen drawer never is.
Tick what you lack on a recipe and it lands here.
Open a recipeAs many as you like. Shelves are only there so that you find them again.
You can add notes to your copy. The card itself stays as its cook wrote it.
Only you, unless you share a shelf by its link.
Something you cooked at least twice. Nine ingredients and six steps at most.