BROWNED BUTTER LEMON GNOCCHI WITH FRIED LEEKS AND SAGE
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BROWNED BUTTER LEMON GNOCCHI WITH FRIED LEEKS AND SAGE
Amy Hunter
Rated 5.0 stars by 1 users
Servings
3
I like to cook, obviously, and am pretty adventurous in the kitchen. A recipe that has a mile long list of ingredients usually doesn’t scare me off, and I’m not afraid of spending hours in the kitchen if the promise of delicious meal awaits.
However, sometimes, those long cooking times and super long ingredients lists are not worth the trouble. Sometimes, you just end up with something that’s not worth it. I’ve learned that good recipes don’t require a lot in the way of time or ingredients, and in fact, sometimes, the best meal can be comprised of only 6 ingredients, and can come together in 15 minutes.
This is one of those recipes. It came together because I spent all day cooking and didn’t want think about anything complicated. I simply looked in my fridge, picked out a few things and went to town. It’s just tender gnocchi, browned butter and lemon juice, topped with leeks fried in Ava Jane’s Kitchen extra-virgin avocado oil and sage. Some Colima Sea Salt at the end brings it all together.
Now, this could probably be made better with a few more ingredients. I would have added some spinach or cheese, but I didn’t have any. Turns out, it really didn’t need it.
Ingredients
- 1 1-pound package potato gnocchi
- 4 tablespoons butter
- 10 sage leaves
- 1 tablespoon lemon juice
-
2 tablespoons Ava Jane’s Kitchen extra-virgin avocado oil
- 2 leeks, white parts, cleaned and sliced
-
Colima Sea Salt and Fresh ground black pepper, to taste
Directions
- Cook the gnocchi according to the package directions. Drain and set aside.
- Melt the butter over low heat in a wide bottomed, deep stainless steel skillet. Stir until the butter starts to brown, and add the sage leaves. Continue cooking until leaves crisp up and add the lemon juice. Turn off heat and add the cooked gnocchi to the pan. Toss to coat.
- Heat the Ava Jane’s Kitchen extra-virgin avocado oil in a separate skillet and add the leeks. Cook until browned and crisp.
- To serve, divide the gnocchi between plates or bowls and top with the fried leeks. Season to taste with Colima sea salt and black pepper.
Recipe Note
Easy to download PDF: Browned Butter Lemon Gnocchi with Fried Leeks and Sage