Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Bring medium pot salted water to boil.
Heat pan over medium high heat, add 1 tablespoon oil and heat a little before adding butter. When butter melts and begins to sizzle, add sage leaves (in batches, so you don’t crowd pan) and cook 20-30 seconds, until dark brown and crisp. Use slotted spoon to transfer quickly to a lined plate, and sprinkle generously with coarse salt.
Return pan to medium heat, add tablespoon olive oil, and then greens; cook 4-5 minutes, stirring until wilted.
Add gnocchi to boiling water and cook 2 ½ minutes, until they rise to surface. Remove with slotted spoon and add straight to pan with greens. Save some pasta cooking water.
Add most of cheese and lemon zest to gnocchi and toss well; add ¼ cup cooking water and reduce to thicken sauce. Toss in crispy sage and season with sea salt and pepper, to taste. Divide gnocchi between two plates, sprinkle with remaining cheese, and finish with drizzle of olive oil.