Brown Butter Sage Gnocchi (Printable view)

Tender potato dumplings coated in golden brown butter, crispy sage, and Parmesan for a rich Italian dinner ready in under 30 minutes.

# 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

# Steps:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually 2-3 minutes, until they float to the surface. Drain and set aside.
02 - 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).
03 - Add the minced garlic and sauté for 30 seconds, just until fragrant.
04 - Add the drained gnocchi to the skillet. Toss gently to coat with the brown butter and sage.
05 - Sprinkle with Parmesan, season with salt and pepper, and toss again until the cheese melts and the gnocchi are evenly coated. Divide among plates. Garnish with extra Parmesan and cracked black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • Restaurant quality results in under 30 minutes with ingredients you probably already have
  • The brown butter creates this incredible nutty aroma that makes everyone ask whats cooking
  • Crispy sage leaves add this perfect textural contrast that makes each bite exciting
02 -
  • Brown butter goes from perfect to burned in literally seconds, so have your gnocchi drained and ready before you start
  • Reserve a splash of pasta water before draining, sometimes you need it to loosen the sauce if it gets too thick
03 -
  • Dry your cooked gnocchi on a clean kitchen towel before adding to the skillet, excess water makes the sauce separate
  • Work in batches if your skillet isnt large enough, crowding the pan makes gnocchi steam instead of getting that slight crisp on the outside

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