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For best results, place gnocchi in the refrigerator to cool and set, about 2 hours. Let it cook for a minute or two until the butter is just lightly golden colored (don't let it go too long, or. While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color (noisette) appears in the thinnest liquid of. Cook until the butter turns carmel brown, approximately 2-3 minutes. Meanwhile, melt the butter in a small skillet over medium-low heat. Creating the Sauce Melt butter in a skillet over medium heat. Add the pappardelle and cook according to package directions until al dente (usually 6-7 minutes). You will end up with approximately 1 inch long by 3/4 inch wide grooved ovals. Bring a large pot of generously salted water to a boil. Next, while pressing the tines of a fork against your work surface, roll each 1” dough piece up against the tines of the fork’s back and then down again… this will form slight groves around the gnocchi that once cooked, will help the gnocchi hold sauce. With a sharp knife or pastry cutter, slice each length into 1” pieces. In a large skillet, melt butter over medium heat for 7 to 10 minutes, stirring occasionally. Working with approximately 1/4 of the dough mixture at a time, and adding as much flour needed to keep from sticking to the surface as you go, gently roll each portion into long strands approximately 12” in length. To Serve: Drain the pasta place in a serving tray (or in individual bowls) sprinkle with the almonds and Parmesan cheese and drizzle the hot brown butter sage. With a slotted spoon, scoop the gnocchi from the pot into the warm butter and toss.

Use a spatual to toss the sage and scrape off browned bits as they. Return the brown butter to medium-low heat. Add sage to the butter just as it begins to brown. Retrieve the chilled dough from the refrigerator and divide into 4 equal pieces. Allow your butter to develop brown specks. Sprinkle 1/4 cup of the remaining flour onto a clean work surface and reserve the last 1/4 cup in an adjacent pile.