Brown Butter and Sage Sauce (For ricotta gnocchi)
by Mary Rogers

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Source: Cook's Illustrated Sept/Oct 2007
Course: Main
Cuisine: Italian
Food Group: Pasta
Serves: 2


4 tablespoon(s) unsalted butter, cut into 4 pcs
1 small shallot, minced (abt 2 tablespoons)
2 teaspoon(s) minced fresh sage leaves
1 teaspoon(s) fresh lemon juice
1/8 teaspoon(s) salt

 Melt butter in 12” skillet over medium high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1 ½ minutes.  Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute.  Stir in lemon juice and salt, cover to keep warm