1 package gnocchi
3/4 tsp kosher salt
3tbsp unsalted butter, cut into 3 pieces
8 Tbs. unsalted butter, cut into 1-inch cubes (for sauce)
18 large fresh sage leaves
1 tsp. finely grated lemon zest
Freshly ground black pepper
Bring a large pot of well-salted water to a boil over high heat. Add the gnocchi and cook per package directions.
Meanwhile, heat 1 Tbsp. of the butter in a 12-inch nonstick skillet over medium-high heat. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first.
The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it’s fine to add the gnocchi.)
Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes. Transfer to a large plate.
Wipe the skillet, and put it over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.
Add the reserved gnocchi and the lemon zest to the pan and toss to coat well. Season to taste with salt and pepper. Serve immediately.