Brown butter is a decadent addition to any pasta dish. I love it over vegetables like mushrooms and cauliflower as well. It seems like an intimidating thing to make but with a little patience, you can perfect your technique. Brown better has a nutty, rich flavor to it that’s altogether different than regular butter. I didn’t think vegan butter could brown but then I discovered Miyoko’s butter. I happened to look at their website and noticed that they had a brown butter recipe. Surprisingly, this vegan butter does brown – it didn’t get the same color as regular brown butter but had a similar flavor. Brown butter and sage is a classic combination that adds a deep, fragrant, nutty flavor to whatever you add it to. I didn’t make my own gnocchi but there are lots of recipes for potato gnocchi that look very doable. I like to use fresh gnocchi because it has the best flavor and texture.
Vegan Brown Butter and Sage Gnocchi
- 18oz potato gnocchi (such as Nuovo brand)
- 2 cloves garlic, minced (about 1 tbs)
- 1/4 cup roughly chopped fresh sage leaves
- 5 tbs Miyoko’s Creamery cultured vegan butter (or other cultured vegan butter)
- 1/4 cup nutritional yeast or vegan Parmesan
- 1/4 tsp Kosher salt plus more to taste
DirectionsBring 5 quarts of water to boil in a large pot. Boil gnocchi for about 3 minutes or until they start to float to the top. Drain gnocchi and set aside. Place butter in a medium sized saucepan or cast iron pan (big enough to hold all the gnocchi). Heat butter on medium-high heat, stirring constantly until butter starts to turn golden brown and small brown flecks appear. It will initially appear foamy. Watch butter carefully as it can burn quickly. Turn off heat and allow to cool for about 5 minutes (to prevent splattering when adding sage). Next, turn heat back up to medium and add sage and garlic. Saute until sage starts to shrivel and garlic is fragrant, about 3-4 minutes. Add gnocchi and pan fry gnocchi about 3-4 minutes on each side, until they are golden brown. Add salt plus more to taste. Sprinkle with nutritional yeast or vegan parmesan just before serving.
This recipe is based on the following: