Brown Butter Sage Gnocchi (Printable)
Pillowy potato gnocchi in nutty brown butter with crispy sage leaves for a cozy Italian 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
# Step-by-step:
01 - Bring a large pot of salted water to a rolling boil.
02 - Add the gnocchi and cook according to package instructions, typically 2-3 minutes, until they float to the surface. Drain thoroughly and set aside.
03 - Meanwhile, in a large skillet over medium heat, melt the butter. Add the sage leaves and cook, swirling the pan continuously, 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, just until fragrant, being careful not to burn it.
05 - Add the drained gnocchi to the skillet. Toss gently but thoroughly to coat each piece with the brown butter and sage infusion.
06 - Sprinkle with Parmesan cheese, season with salt and pepper, and toss again until the cheese melts and the gnocchi are evenly coated.
07 - Divide among warm plates. Garnish with additional Parmesan and cracked black pepper if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Ready in about 20 minutes from start to finish, perfect for weeknight dinners when you are craving comfort food
- The brown butter and sage create a restaurant-quality sauce that feels luxurious but uses pantry staples
02 -
- Do not step away from the stove when browning butter—it goes from golden to burnt in seconds, and burnt butter tastes acrid and ruins the dish
- Work quickly once you add the gnocchi to the skillet, because the residual heat continues cooking the garlic and can turn it bitter if you are too slow
03 -
- Reserve about ½ cup of the gnocchi cooking water before draining—add a splash to the skillet if the sauce looks too thick or broken
- Pat your sage leaves completely dry before adding them to the butter, or they will spatter aggressively and not crisp up properly