Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 5 minutes

Cook Time: 15 minutes

Makes: 2 servings

This brown butter sage sauce is absolutely amazing on just about anything. It’s especially delicious paired with pasta though, from ravioli to gnocchi and everything in between. This meal is packed full of creamy buttery flavor with the perfect hint of sage and it comes together in a cinch. Top it off with some fragrant sauteed onions and garlic and garnish with your favorite fresh microgreens!

• 3 oz package purple sweet potato gnocchi [or your favorite variety gnocchi]
• 1 sweet onion, chopped
• 1-2 large garlic cloves, chopped or minced
• 1 tbsp coconut oil

Brown Butter Sage Sauce:

• 1 stick salted butter, cut into large cubes
• 14 leaves fresh sage leaves

Garnish:

• Hamama microgreens
• Salt and pepper to taste

1. Cook gnocchi according to package instructions. They usually take 2-3 minutes until they float to the top, which means they’re ready.
2. Add coconut oil to a medium-sized pan and cook the onion until translucent.
3. Add the garlic to the pan and cook for another minute or two until fragrant. Turn off your heat and set aside.
4. For the Brown Butter Sage Sauce: Add the butter to a small pan on medium low heat. As the butter starts to foam, add the sage and cook for 3-5 minutes. The butter will foam up and begin to turn brown; do not disturb it during this process. When the foam subsides, remove from heat.
5. Add the gnocchi to a dish, top it with the onion and garlic mixture and spoon on the brown butter sage sauce to finish. Garnish with your favorite fresh Hamama microgreens and enjoy!