Brown Butter Sage Gnocchi
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Brown Butter Sage Gnocchi is one of those recipes that proves a handful of quality ingredients can create something unforgettable in only 20 minutes. The browned butter becomes deeply aromatic with fresh sage and garlic, coating each tender gnocchi in a silky sauce that is so luxurious.
Use my Homemade Gnocchi recipe. Try my Gnocchi Alla Sorrentina (Baked Gnocchi) next!
Quick Look: Brown Butter Sage Gnocchi
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6 people
- Dietary Info: Vegetarian
- Method: Boiled gnocchi with brown butter pan sauce
- Technique: Brown the butter with garlic and sage, then toss with cooked gnocchi
- Flavor & Texture: Buttery, silky, pillowy
Why This Gnocchi Is So Special
There are recipes that require hours in the kitchen, and then there are recipes like this one that remind me how great simplicity can be. I love the way a few ingredients, butter, garlic, sage, and gnocchi, come together to create something so delicious. The aroma alone is enough to make everyone wander into the kitchen asking what’s for dinner.
Try my Brown Butter Pasta next!
Made With Amore,
“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.”
– Gerry
Table of Contents
Simple Ingredients
This recipe comes together with a handful of ingredients that transform everyday gnocchi into a rich dish.
- Gnocchi: Soft, pillowy potato dumplings that soak up the sauce beautifully
- Butter: Creates the nutty base once browned, giving the sauce its deep flavor
- Fresh Sage: Adds an earthy, aromatic note
- Garlic: Brings a savory depth
- Parmigiano Reggiano: Adds salty, nutty richness
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Pumpkin Or Sweet Potato Gnocchi: Use pumpkin or sweet potato gnocchi for a seasonal twist. Try my Pumpkin Ravioli with Brown Butter Sage.
- Extra Flavor Boost: Add a splash of white wine or a squeeze of lemon for brightness.
- Herb Variation: Swap sage with thyme or rosemary for a different aromatic flavor profile. Serve with my Roasted Portabello Caps with Balsamic and Thyme.
How to Make Brown Butter Sage Gnocchi
A skillet of gnocchi sizzling in brown butter, garlic, and sage is the kind of meal that feels a little indulgent but takes almost no effort to pull off. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- 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.
Brown Butter Sage Gnocchi FAQs
Keep the heat at medium and stir constantly, brown butter can go from golden to burnt quickly.
The heat may be too high. Again, keep it at medium-low when finishing the sauce to keep it smooth and glossy.
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, so add a splash of water or broth when reheating to loosen it back up. Reheat gently on the stovetop over low heat until warmed through.
Serving Suggestions
This gnocchi in garlic and brown butter sage sauce is best enjoyed straight from the skillet while the sauce is still glossy and warm. I love serving it alongside Roasted Zucchini and Squash, Roasted Green Beans, or a simple Lemon Arugula Salad. Finish with something like Pecan Pie Brownies or Pumpkin Bars with Cream Cheese Frosting for a fall-inspired dessert!
My Pro Tips
Recipe Tips
- 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.
- 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.
More Gnocchi Recipes
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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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!