Brown Butter Sage Gnocchi
This post may contain affiliate links. Please read our disclosure policy.
Gnocchi in Garlic and Brown Butter Sage Sauce– soft pillow gnocchi nestled in a cozy brown butter sage sauce.
Use our homemade gnocchi recipe.
Typically, gnocchi are rolled using a fork to make their signature marks. These marks serve a distinct purpose to soak up more sauce in each little bite. If you find the rolling tricky, you can omit that step and stick to the round shapes.
Either way, I’m confident you will love the results. See my post linked at the bottom for all the tips on how to do this! You will also get to see the hands of my lovely mamma, who is my inspiration for everything in the kitchen.
Please see this post for the full gnocchi recipe with all the tips and tricks.
This is the best way to eat gnocchi now that it is officially fall. The richness of the brown butter, the poignant taste of garlic, and the earthiness of the sage make for the perfect sauce- Gnocchi in Garlic and Brown Butter Sage! Doesn’t that sound comfy? I think so!
More Recipes to try
- Easy Mediterranean Lasagna Recipe
- Gnocchi Alla Sorrentina
- BEST Italian Pignoli Cookies Recipe (pine nut)
- Butternut Squash Ravioli with Sage Butter Sauce
Brown Butter Sage Gnocchi
Ingredients
- Homemade Authentic Italian Potato Gnocchi Recipe, or store bought gnocchi
Garlic Brown Butter Sage Sauce
- 4 tablespoons good quality butter
- 2 cloves fresh garlic, finely chopped
- 5-6 fresh sage leaves
- freshly grated parmigiano cheese, for serving
Instructions
- Cook the gnocchi according to the recipe instructions. Once they float to the surface, use a slotted spoon to transfer them to a plate and drain well.
- Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and sage leaves and cook gently until the butter turns lightly golden and smells rich and nutty, about 2-3 minutes. Stir often and watch carefully so the garlic doesn’t burn.
- Add the cooked gnocchi to the pan in an even layer. Let them cook undisturbed for about 5 minutes until lightly crisp and golden on one side.
- Gently toss the gnocchi in the brown butter sauce until well coated and warmed through.
- Finish with freshly grated Parmigiano Reggiano and serve immediately. Mangia!
Notes
- Brown butter happens quickly, so keep a close eye on it. You want golden brown bits and a nutty aroma, not burnt butter.
- Let the gnocchi sit undisturbed in the pan to create those crispy golden edges.
- Fresh sage makes all the difference in this recipe. The leaves become lightly crisp and flavor the butter beautifully.
- Don’t overcrowd the pan or the gnocchi will steam instead of crisp.
- Save a little pasta water or gnocchi cooking water to loosen the sauce if needed.
- Finish with plenty of freshly grated Parmigiano Reggiano for the best flavor.
- This sauce is best served immediately while the butter is warm and glossy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you like brown butter you may also like: Roasted Butternut Squash Risotto
My wife and I made your gnocchi recipe yesterday, along with your brown butter sage sauce. It was really good. The sauce was killer. This morning I ate the little bit we had left over for breakfast 🙂 Can’t wait to make it again. Thank you.
So happy you loved the recipe. Breakfast of champions!