Brown Butter Sage Gnocchi (Printable)

Fluffy potato dumplings coated in nutty brown butter with crispy sage and Parmesan. A simple yet deeply flavorful Italian comfort food ready in 25 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)

# Directions:

01 - Bring a large pot of salted water to a rolling boil.
02 - Add the gnocchi to boiling water and cook according to package directions, typically 2-3 minutes until they float to the surface. Drain thoroughly and set aside.
03 - While gnocchi cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook, swirling pan frequently, until butter transforms to golden brown and sage leaves turn crisp, approximately 3-4 minutes.
04 - Stir in minced garlic and sauté briefly for 30 seconds until fragrant, being careful not to burn.
05 - Add drained gnocchi to the skillet. Toss gently but thoroughly to coat evenly with brown butter and crispy sage.
06 - Sprinkle Parmesan cheese over gnocchi, season with salt and black pepper, and toss again until cheese begins to melt and coats each piece uniformly.
07 - Distribute among serving plates. Garnish with additional Parmesan and cracked black pepper if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like something from a restaurant but comes together in 25 minutes flat
  • The brown butter sauce is one of those simple transformations that feels like kitchen sorcery
  • Crispy sage leaves are basically nature's most delicious garnish
02 -
  • Brown butter can go from perfect to burnt in seconds, so have everything ready before you start and do not walk away from the pan
  • The gnocchi will continue absorbing the sauce off heat, so serve immediately rather than letting it sit
03 -
  • If the sauce looks too thick, splash in a bit of the starchy pasta water to create a silky emulsion
  • Fresh sage really does make a difference here, dried sage will not give you those crispy leaves

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