Ingredients:
- 1 lb. package gnocchi
- 2 tablespoons olive oil, divided
- Sea salt + black pepper
- 1/4 cup part-skim ricotta
- 1/4 cup butter
- 1 handful sage leaves
Directions:
Place gnocchi in a medium bowl with 1 tablespoon olive oil and a pinch of salt and pepper. Toss to evenly coat the gnocchi. Transfer to an air fryer and arrange in a single layer. Cook at 390 degrees for 12 total minutes, shaking the basket every 2-3 minutes to achieve even crispiness!
While the gnocchi cooks, heat a small saucepan over medium-high heat. Add butter and melt, cooking untouched until butter achieves a brown hue and nutty scent. Turn off heat immediately (to avoid burning).
Meanwhile, heat the remaining tablespoon of olive oil in a second small saucepan over medium-high heat. Prepare a piece of paper towel next to the stovetop. Add sage leaves and allow to cook, untouched, for 30 seconds (that’s it!). Scoop out sage leaves and place on paper towel.
To serve, place hot, crispy gnocchi on a serving dish. Spoon/smear ricotta in a large dollop in the center. Pour browned butter over the entire dish. Garnish with sea salt, black pepper, and crispy sage leaves.
Serves 2-4
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.
