Brown Butter Sage Gnocchi Recipe

Brown Butter Sage Gnocchi is a cozy, elegant pasta dish that brings together pillowy gnocchi, nutty brown butter, and fragrant sage leaves—all in under 30 minutes. Whether you’re feeding friends or seeking a little weeknight indulgence, this recipe transforms simple pantry staples into something truly restaurant-worthy.

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Ingredients You’ll Need

Each ingredient in Brown Butter Sage Gnocchi has a starring role—sometimes simplicity delivers the boldest results. Here’s what you need and why each one matters:

• Gnocchi (16 ounces, homemade or store bought): These tender potato dumplings soak up flavor and deliver a dreamy, chewy texture. Fresh gnocchi is ideal, but shelf-stable or frozen also work great if you’re short on time.
• Butter (4 tablespoons): The foundation for our brown butter sauce—unsalted is best, but you can use salted and simply adjust the seasoning at the end.
• Fresh Sage (2-3 sprigs): These aromatic leaves infuse the butter with an earthy perfume. Fresh is best, but dried sage (not ground) will do in a pinch.
• Olive Oil (1 tablespoon): Ensures the gnocchi develop that irresistible golden crust in the skillet, while also adding complexity to the sauce.
• Parmesan Cheese (1/4 cup, shredded): Brings saltiness and rich umami—shred it fresh for the best melt and flavor!
• Salt & Black Pepper: Don’t skip well-seasoned gnocchi; a generous pinch brings the whole dish into perfect balance.

Variations

The beauty of Brown Butter Sage Gnocchi is how customizable it is—this dish is like a blank canvas for your creativity, and it adapts beautifully to your mood, pantry, or dietary needs.

• Gluten-Free Gnocchi: Use your favorite gluten-free gnocchi (store-bought or homemade) and enjoy all the incredible flavors completely gluten-free.
• Add Seasonal Veggies: Toss in a handful of sautéed mushrooms, wilted spinach, or roasted butternut squash for extra color and nutrition—delicious and beautifully autumnal.
• Go Nutty: Scatter toasted walnuts or pine nuts over the finished dish for added crunch and another layer of earthy flavor.
• Lemon Zest & Herbs: Finish with a bit of fresh lemon zest or a shower of chopped parsley to brighten up every bite.

How to Make Brown Butter Sage Gnocchi

Step 1: Boil the Gnocchi

Start by bringing a pot of salted water to a gentle boil, then add your gnocchi. Watch closely—once the gnocchi float to the top, they’re ready to leave the water behind! (It only takes a couple of minutes, so keep an eye out for those little floaters.) Drain well, as any excess water will dilute the delicious sauce we’re building.

Step 2: Brown the Butter with Sage

While the gnocchi are cooking, melt butter in a large skillet over medium-high heat. Toss in the sage leaves whole (or chopped for a subtler look), and let them infuse the butter as it sizzles. When the butter turns a deep golden brown and smells deliciously nutty—usually after 2 minutes—immediately remove the pan from heat, and set that precious brown butter aside. Watch carefully: once the color deepens, it can go from browned to burnt in a flash!

Step 3: Crisp the Gnocchi

Return the skillet to medium-high heat and swirl in the olive oil (add a few extra sage leaves if you have them for even more flavor). Toss the drained gnocchi into the hot pan—spread them out in a single layer and resist the urge to stir immediately. Let them sear undisturbed for 5-6 minutes, allowing one side to develop that golden crust that makes every bite so satisfying.

Step 4: Bring It All Together

Pour the browned butter and sage back over the crisped gnocchi in the pan, letting everything simmer together for another 1-2 minutes. Stir gently to ensure every piece is coated in that fragrant, nutty sauce. Finish with a generous pinch of salt and freshly cracked black pepper.

Step 5: Serve & Savor!

Remove from the heat and immediately sprinkle with freshly grated Parmesan cheese. The cheese will soften just slightly, melting over the gnocchi in the most irresistible way. Serve warm and prepare for a flurry of compliments at the table!

How to Serve Brown Butter Sage Gnocchi

Garnishes

Bring your Brown Butter Sage Gnocchi to life with a shower of freshly grated Parmesan, a sprinkle of flaky sea salt, and perhaps a pop of lemon zest. For extra flair, scatter more fresh, fried sage leaves or a touch of chopped parsley—these finishing touches make the dish look and taste like pure comfort food sophistication.

Side Dishes

This dish pairs beautifully with a simple green salad (think arugula with lemon or a spinach salad with walnuts) to cut through the richness. For a more elaborate spread, serve alongside roasted vegetables or a platter of grilled chicken, making it a memorable centerpiece for any table.

Creative Ways to Present

Serve Brown Butter Sage Gnocchi in shallow bowls for a rustic Italian vibe, or on a large platter for family-style sharing. Try garnishing each portion with a nest of microgreens, edible flowers, or a swirl of extra brown butter for visual drama—perfect for holidays or date nights alike!

Make Ahead and Storage

Storing Leftovers

Leftover Brown Butter Sage Gnocchi stores well in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making next-day leftovers almost crave-worthy—just skip garnishing until you reheat.

Freezing

You can freeze cooked gnocchi tossed in brown butter and sage! Cool completely, transfer to a zip-top freezer bag or airtight container, and freeze up to 2 months. Reheat from frozen (no thawing needed!) for a cozy dinner on demand.

Reheating

To revive leftover gnocchi, sauté gently in a nonstick skillet over medium heat until heated through—add a splash of extra butter or olive oil to refresh the sauce. Microwave works in a pinch, but stovetop keeps the gnocchi pillowy and crisp.

FAQs

Final Thoughts

If you’re searching for maximum comfort with minimal effort, Brown Butter Sage Gnocchi is your new go-to. It’s wonderfully rich, deeply aromatic, and perfect for sharing with loved ones—or savoring solo with a glass of wine. I hope this recipe brings as much joy to your table as it does to mine. Mangia!

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