Brown Butter & Sage Matrix: High-End Flavors on a Pennies Budget
Browning butter triggers the Maillard reaction, creating a complex nutty flavor from nothing more than a block of store-brand butter and a handful of fresh sage.
INGREDIENT UNIT LEDGER
SERVINGS:
4
INGREDIENT ITEM
QTY
UNIT COST
Gnocchi (Store-Brand)
16 oz
$2.24
Unsalted Butter
4 tbsp
$0.88
Fresh Sage Leaves
8 leaves
$0.40
Parmesan, Grated
0.25 cup
$0.40
ESTIMATED TOTAL MATRIX:
$3.92
COST PER SERVING:
$0.98
Preparation Protocol
- Cook the Gnocchi: Boil gnocchi in salted water until they float to the surface, about 2-3 minutes. Drain well.
- Brown the Butter: Melt butter in a light-colored skillet over medium heat, swirling constantly until it turns golden-brown and smells nutty, about 4-5 minutes.
- Crisp the Sage: Add sage leaves to the browned butter and fry for 30 seconds until crisp and fragrant.
- Toss and Finish: Add drained gnocchi directly to the brown butter, toss to coat, and top with grated Parmesan.