This aromatic butter is a classic sauce for gnocchi and squash ravioli. Don’t be afraid to use whole sage leaves here—when they hit the hot butter, they become crisp like chips and their flavor mellows considerably.
8 tablespoons (1 stick) unsalted butter, diced
¼ cup sage leaves
½ teaspoon kosher salt, or to taste
Generous pinch of freshly ground black pepper
Heat a small, heavy saucepan over medium heat until very hot. Add the butter and cook, stirring constantly, for 4 to 5 minutes, or until browned. Remove pan from the heat; add the sage, salt, and pepper; and stir until the bubbling subsides. Serve the butter warm.
This butter keeps for several days tightly sealed in the refrigerator or several weeks in the freezer.
Printed with permission from
How to Make Them, Shape Them, and Use Them As Spreads, Toppings, and Sauces
By Lucy Vaserfirer