Description
A simple, elegant sheet pan dinner featuring crispy gnocchi tossed in nutty brown butter, fragrant sage, and crunchy toasted hazelnuts.
Ingredients
Scale
For the Crust:
- 1 lb shelf-stable potato gnocchi
- 4 tbsp unsalted butter
- 1/4 cup fresh sage leaves
- 1/2 cup hazelnuts, roughly chopped
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
- Parmesan cheese for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Spread gnocchi on a parchment-lined sheet pan, drizzle with 1 tbsp olive oil, season with salt and pepper, and bake for 20-25 minutes until crispy, tossing halfway.
- While gnocchi bakes, toast hazelnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
- In the same skillet, melt butter over medium heat. Cook until butter foams, turns golden brown, and smells nutty (about 3-4 minutes). Add sage, garlic, and red pepper flakes; cook for 1 minute until fragrant.
- Toss baked gnocchi and toasted hazelnuts in the brown butter sauce. Serve immediately with grated Parmesan.
Notes
You can customize the seasonings to taste.