Brown Butter Gnocchi with Walnuts and Sage
with apple spinach salad
Smarts: Be sure to let the butter for the sauce heat until it turns a light golden brown. It gives the butter a rich, nutty flavor and earns it the title of "brown butter."
- Walnuts - 3 oz, chopped
- Shallots - 2 cloves, diced
- Sage, fresh - 4 leaves, thinly sliced
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Gnocchi, uncooked - 12 oz
- Butter - 3 Tbsp
- Lemon zest - 1/2 tsp
- Vinegar, balsamic - 1 Tbsp
- Maple syrup - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 2 1/2 Tbsp
- Apples - 1, sliced
- Baby spinach - 5 oz
- Walnuts - Chop walnuts. If you’d like the walnuts toasted, toast in a dry skillet until fragrant and golden, 4 to 5 minutes. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, maple syrup, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Shallots / Sage - Prep as directed and combine. (Can be done up to 5 days ahead)
- Apples - Slice apples.
- Beans - Drain and rinse.
- Bring a stock pot of salted water to a boil. Cook gnocchi according to package directions. Drain.
- Put vinaigrette in a large mixing bowl. Top with apples and spinach and set aside. Wait to toss until just before serving.
- Heat a large skillet over medium-high heat. Add butter and then shallots and sage. Saute until butter starts to brown slightly and sage is turning crisp.
- Add gnocchi and beans and saute until coated in butter-sage sauce. Remove from heat and season with a pinch of salt. Zest lemon over top.
- Toss salad. Top gnocchi with walnuts. Serve gnocchi with salad on the side. Enjoy!
Had guests over because I accidentally prepped the glaze twice. They loved the salad and parsnips. I didn't sear the pork chops enough because they were dry to me. There was a lot of glaze left in the skillet after the meat was cooked (which seemed to take much longer than posted), and I think the butter was overwhelmed by the glaze left over in the skillet. First time I bought parsnips though, and they were a success.1 Helpful
Cooked the pork chops a little too long. Otherwise a decent meal. But didn’t think it was anything special…0 Helpful
The gnocchi was so simple and tasted amazing. We brined and grilled our pork chops but they were tasty too0 Helpful
We used really thick pork chops so it did take longer to cook. The meat thermometer is my friend so I didn’t overcook. The gnocchi was kind of bland but I wonder if I had used fresh sage it would have been a 5 star meal. Hate when I miss an ingredient. I used ground sage but think it was old.0 Helpful
Good flavor. Both of us liked the gnocchi. Needed a little more flavor on the chops - maybe add more marinade and let it reduce in the pan.0 Helpful
Everyone enjoyed this but it wasn't super filling. Ate the whole 4 portions between 3 of us. Added extra beans to the gnocchi and feta to the salad.0 Helpful
Loved everything about this meal! Prepping over the weekend definitely made it cooking day much easier. Unfortunately, I learned that my husband is not a fan of the smell of vinegar .... he ate the pork chops but nothing else. I ate everything and loved it!0 Helpful