Brown Butter Sage Gnocchi (Printable)

Crispy sage and nutty brown butter coat tender potato gnocchi with Parmesan in this quick Italian comfort food.

# What You'll Need:

→ Gnocchi

01 - 1.1 lbs potato gnocchi, fresh or store-bought

→ Sauce

02 - 6 tablespoons 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 Steps:

01 - Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook for 2-3 minutes until they float to the surface. Drain thoroughly and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the sage leaves and cook, swirling the pan frequently, until the butter turns golden brown and develops a nutty aroma, about 3-4 minutes. The sage leaves should become crisp.
03 - Add the minced garlic to the brown butter and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Add the drained gnocchi to the skillet. Toss gently to coat evenly with the brown butter and sage mixture.
05 - Sprinkle with Parmesan cheese, season with salt and pepper, and toss again until the cheese melts and the gnocchi are thoroughly coated.
06 - Divide among four plates. Garnish with additional Parmesan and cracked black pepper if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The brown butter creates this incredible depth that makes people think you spent hours on the sauce
  • Its the kind of dinner that comes together in the time it takes to boil water but feels restaurant special
  • The crispy sage leaves add this perfect little crunch that keeps every bite interesting
02 -
  • The difference between beautifully browned butter and burned butter is literally 30 seconds so stay right there at the stove and trust your nose over any timer
  • Transfer the gnocchi with a slotted spoon directly into the butter skillet instead of draining them in a colander, because that little bit of pasta water helps create an emulsified sauce
03 -
  • Pat your sage leaves completely dry before adding them to the butter, otherwise theyll spatter and steam instead of getting perfectly crispy
  • Grate your Parmesan fresh from a wedge because the cellulose in pre grated cheese prevents it from melting into that silky coating we want

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