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Brown Butter Gnocchi mit knusprigem Salbei, gelben Zucchiniblüten und geriebenem Parmesan in einem tiefen weißen Teller, daneben ein Weißweinglas mit goldgelbem Chardonnay, Zitronenabrieb als Dekoration

Brown Butter Gnocchi with Sage, Zucchini Flowers, and Parmesan

Canadian wine for early summer: Fluffy gnocchi in nutty brown butter with crispy sage, seasonal zucchini flowers, and Parmesan—paired with the creamy Chardonnay Sur Lie Black Label from EastDell in Niagara-on-the-Lake. Butter meets butter. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta, Vegetarian
Cuisine Seasonal, Vegetarian
Servings 2 people
Calories 580 kcal

Equipment

  • 1 Großer Topf für die Gnocchi
  • 1 Helle Stielpfanne oder Sauteuse (hell, damit man die Bräunung der Butter sieht)
  • 1 Schöpflöffel
  • 1 Reibe für Parmesan
  • 1 Schneidebrett und scharfes Messer

Ingredients
  

FOR THE GNOCCHI:

  • 500 g Gnocchi store-bought or homemade
  • Sea salt for the cooking water

FOR THE BROWN BUTTER (BEURRE NOISETTE):

  • 80 g Butter unsalted, good quality
  • 10 –12 fresh sage leaves
  • 1 garlic clove lightly pressed, unpeeled
  • sea salt black pepper

FOR THE TOPPING:

  • 6 –8 zucchini flowers Stamp removed, cut in half
  • 50 g Parmesan cheese finely grated
  • Zest of ½ lemon
  • Fleur de Sel

Instructions
 

COOKING GNOCCHI:

  • Bring a large pot of generously salted water to a boil.
  • Add the gnocchi and cook until they float to the surface (about 2–3 minutes).
  • Remove with a slotted spoon and let drain briefly.
  • Set aside 2 tablespoons of the cooking water.

HOW TO MAKE BROWN BUTTER:

  • Melt the butter in a light-colored skillet over medium heat.
  • Add the garlic.
  • Continue heating the butter—it will foam at first, then the foam will subside.
  • As soon as the whey particles turn golden brown and the butter gives off a hazelnut aroma, add the sage leaves.
  • Fry the sage for 30–40 seconds until crispy.
  • Remove from the heat immediately—the butter will continue to brown in the residual heat.

FINISHING THE GNOCCHI:

  • Remove the garlic.
  • Add the drained gnocchi to the brown butter.
  • Sauté over medium heat for 1–2 minutes, until the gnocchi are lightly browned.
  • Add a splash of cooking water to thicken the sauce slightly.
  • Season with salt and pepper.

SERVE:

  • Divide the gnocchi between two deep plates.
  • Place the fresh zucchini flowers on top—they should only be warmed through, not cooked.
  • Generously sprinkle Parmesan cheese on top.
  • Sprinkle with lemon zest and fleur de sel.
  • Serve the EastDell Sur Lie Chardonnay at 10–11 °C.

SIDE DISHES:

  • Green Salad with Lemon Vinaigrette
  • Toasted white bread for spreading butter on

Nutrition

Calories: 580kcalCarbohydrates: 62gProtein: 14gFat: 30g
Keyword Beurre Noisette, Brown Butter Gnocchi, Chardonnay, Niagara-on-the-Lake, Parmesan cheese, Quick pasta, Sage, Sur Lie, vegetarian recipe, Wine from Canada, Zucchini flowers
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