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The Mid-Month Comfort
Brown Butter Sage Gnocchi with Crispy Pancetta & Roasted Pears
A velvety, autumnal masterclass in contrast—combining the pillowy comfort of gnocchi with the luxurious nuttiness of browned butter and the unexpected brightness of crisp autumn pears.
You’ll Need
- 1 package (16 oz) high-quality potato gnocchi
- 4 oz pancetta, diced
- 6 tbsp unsalted butter
- 15-20 fresh sage leaves
- 1 firm Bosc or Anjou pear, cored and thinly sliced
- ¼ cup freshly grated Parmigiano-Reggiano
- Flaky sea salt and freshly cracked black pepper
Preparation
- Boil the gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, then drain, reserving ¼ cup of the starchy cooking water.
- Crisp the pancetta: In a large skillet over medium heat, crisp the diced pancetta until golden and rendered. Remove with a slotted spoon and set aside, leaving the savory drippings in the pan.
- Brown the butter & sage: Add the butter to the skillet over medium heat. Swirl constantly until the butter melts, foams, and begins to turn a deep amber color with a rich, nutty aroma (about 3-4 minutes). Immediately drop in the fresh sage leaves, letting them crisp for 30 seconds.
- Roast the pears: Lay the pear slices in the browned butter for 1-2 minutes per side until lightly golden and tender.
- Toss & finish: Toss the cooked gnocchi directly into the skillet, coating them in the brown butter. Add the reserved pasta water, crispy pancetta, and grated Parmigiano-Reggiano, tossing gently until a glossy sauce forms. Finish with flaky sea salt and cracked black pepper.
The Flavor Profile
Rich, nutty browned butter dancing with earthy fresh sage, savory pancetta, and the delicate, sweet acidity of caramelized pear slices.