Brown Butter Sage Gnocchi (Printable Version)
Soft potato dumplings coated in golden brown butter, aromatic sage, and salty Parmesan create a deeply satisfying meal perfect for weeknight dining.
# What You 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:
01 - Bring a large pot of salted water to a boil.
02 - Add the gnocchi and cook according to package instructions, usually 2–3 minutes, until they float to the surface. Drain and set aside.
03 - Meanwhile, in a large skillet over medium heat, melt the butter. Add the sage leaves and cook, swirling the pan, until the butter turns golden brown and the sage becomes crisp (about 3–4 minutes).
04 - Add the minced garlic and sauté for 30 seconds, just until fragrant.
05 - Add the drained gnocchi to the skillet. Toss gently to coat with the brown butter and sage.
06 - Sprinkle with Parmesan, season with salt and pepper, and toss again until the cheese melts and the gnocchi are evenly coated.
07 - Divide among plates. Garnish with extra Parmesan and cracked black pepper if desired. Serve immediately.
# Expert Tips:
01 -
- The brown butter creates an incredibly rich, nutty sauce that tastes like you spent hours reducing it
- Crispy sage leaves add this sophisticated crunch that transforms basic gnocchi into restaurant quality food
- Everything comes together in under 30 minutes but looks and tastes impressive enough for date night
02 -
- Browning butter happens quickly, so stay by the stove and watch for those golden brown flecks, then remove from heat immediately
- Work in batches if your skillet isn't large enough, overcrowding will steam the gnocchi instead of giving them those crispy edges
03 -
- Save a splash of the gnocchi cooking water before draining to add to the sauce if it seems too thick
- Crisp the sage leaves separately if you want them extra crunchy, then add them back at the end