Brown Butter Sage Gnocchi (Print Version)

Pillowy gnocchi in nutty brown butter with crisp sage for a cozy, flavorful dinner.

# What You'll Need:

→ Gnocchi

01 - 1.1 lbs potato gnocchi, fresh or store-bought

→ Sauce

02 - 6 tbsp unsalted butter
03 - 15-20 fresh sage leaves
04 - 2 cloves garlic, finely minced
05 - ½ cup freshly grated Parmesan cheese
06 - Salt to taste
07 - Freshly ground black pepper to taste

→ Garnish

08 - Extra Parmesan for serving
09 - Cracked black pepper, optional

# How-To Steps:

01 - Bring a large pot of salted water to a rolling boil.
02 - Add the gnocchi and cook according to package directions, typically 2-3 minutes, until they float to the surface. Drain thoroughly and set aside.
03 - Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves and cook, swirling the pan frequently, until the butter turns golden brown and the sage becomes crisp, approximately 3-4 minutes.
04 - Add the minced garlic to the brown butter and sauté for 30 seconds until just fragrant, being careful not to burn it.
05 - Add the drained gnocchi to the skillet. Toss gently to coat evenly with the brown butter and crispy sage.
06 - Sprinkle with Parmesan cheese, season with salt and pepper, and toss again until the cheese melts and the gnocchi are thoroughly coated.
07 - Divide among plates and garnish with additional Parmesan and cracked black pepper if desired. Serve while hot.

# Expert Tips:

01 -
  • It transforms store bought gnocchi into something that tastes like it came from a cozy Italian restaurant
  • The brown butter sage sauce is incredibly simple yet feels luxurious and sophisticated
  • Ready in under 30 minutes but tastes like it simmered all day
  • Requires minimal ingredients you probably already have in your kitchen
02 -
  • Watch the butter like a hawk once it starts foaming, it can go from perfectly browned to burnt in seconds
  • Pat your cooked gnocchi dry with a paper towel before adding to the skillet so the sauce clings instead of sliding off
  • Reserve a splash of pasta water before draining to thin the sauce if it becomes too thick
03 -
  • Crisp your sage leaves separately in a small pan of oil if you want them extra crispy, then add them to the brown butter at the end
  • Use a light colored stainless steel or light pan so you can actually see the butter browning, dark pans make it difficult to judge the color
  • Grate your Parmesan fresh from a wedge rather than buying pre grated, the texture and melting quality make a noticeable difference

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