Brown Butter Sage Gnocchi (Printable)

Golden potato dumplings coated in aromatic brown butter and crispy sage

# What You 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 cheese, for serving
09 - Cracked black pepper, optional

# How To Cook:

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

# Expert Tips:

01 -
  • The smell of browning butter with sage will make your entire kitchen feel like a cozy Italian trattoria on a rainy evening
  • It comes together in under 30 minutes but tastes like something you would order at a restaurant and immediately try to recreate at home
02 -
  • The butter goes from perfectly browned to burned in seconds, so have your sage ready to go before you start heating the pan
  • Reserve a splash of pasta water before draining the gnocchi. Sometimes that starchy water is exactly what you need to loosen the sauce if it gets too thick.
03 -
  • Do not walk away from the butter once it starts foaming, that is when it browns the fastest
  • If your gnocchi seems stuck together after draining, toss them with a little olive oil before adding to the skillet

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