About this recipe
Sometimes there's nothing more comforting and lovely than a little Gnocchi with Brown Butter Sauce. Look no further than here for a recipe that will make you pine for your nonna (or wish you were Italian). The recipe below is reprinted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Copyright © 2016 by Katie Parla and Kristina Gill. Published by Clarkson Potter Publishers, an imprint of Penguin Random House LLC.
For 1⁄2 pound of potato gnocchi
3 tablespoons unsalted butter
Shaved fresh Parmigiano-Reggiano to taste
Sea salt and freshly cracked pepper to taste
Tender basil leaves
In a large sauté pan, melt the butter over medium heat. Once the butter begins turning brown and smelling nutty, turn the heat to low. Add the cooked gnocchi to the pan and toss to coat. Add the Par- migiano-Reggiano, salt and pepper to taste, stir in the basil leaves, and toss to coat. Taste. Adjust with more salt, pepper and/or cheese to your liking.