Gnocchi with Browned Butter & Sage Sauce and Fetta & Walnut Salad

Prepare Fetta & Walnut Salad:

Bring a large pot of well-salted water to a boil over high heat. Wash the fresh produce. In a large bowl, combine the lettuce leaves, walnuts, fetta crumbling as you add.

Cook Gnocchi:

Add the gnocchi to the pot of boiling water. Tip: take care not to clump gnocchi together as you drop them in. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook for 1 to 2 minutes, or until tender. Drain gnocchi thoroughly, shaking off as much water as possible first.

Brown Butter:

In a large pan, add the butter. Cook on medium-high, stirring occasionally, 15 to 30 seconds, until the butter foams. When the butter has almost completely melted, stir in the sage leaves. As the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Be careful not to overcook, as the butter can burn easily.

Finish Gnocchi:

When the gnocchi is cooked, transfer to the pan with browned butter. Cook, 1 to 2 minutes, add half the parmesan, season with salt and pepper to taste. Stir to thoroughly combine. Transfer to bowls or plates.

You Plate It:

Transfer the fetta & walnut salad to your plate and serve with the finished gnocchi, top with remaining parmesan. Enjoy!