Soft and pillowy gnocchi is one of my favorite recipes I made at our local culinary school.
Deliciously simple to make (and hard to resist), Brown Butter Sage Gnocchi is a restaurant quality dish made easy at home!
These little irresistible dumplings are pan-fried with browned butter and sage, then topped with parmesan cheese before serving. So simple, so sumptuous, and oh so good!
Brown Butter Sage Gnocchi
- Gnocchi are little pillowy dumplings made from potatoes and flour (they can have other ingredients like ricotta too).
- Store-bought gnocchi dumplings tend to be a little more firm while homemade is more tender and fluffy. Either is delicious in this recipe.
- The sauce is simple with browned butter, herbs, and cheese.
- If using store bought gnocchi, this dish comes together in about 20 minutes start to finish!
Ingredients & Variations
GNOCCHI Make fresh homemade gnocchi or use a prepackaged version from the store, either are delicious in this recipe. Homemade versions have a softer fluffy texture while pre-made tend to be a bit more firm.
You can usually find gnocchi in the pasta aisle or purchase it online (on Amazon here). It looks fresh in a vacuum-sealed package but it is most often shelf stable and can be stored in the cupboard.
THE SAUCE Gnocchi doesn’t usually require much sauce. Butter and a little sprinkling of parmesan cheese is perfection! In this recipe we make brown butter which adds another layer of flavor. Brown butter is butter cooked in a pan until it starts to brown and has a nice nutty fragrance, it only takes a couple of minutes.
How to Make Brown Butter Sage Gnocchi
Whether using store-bought or homemade gnocchi, these dumplings will be a hit!
- Boil the gnocchi in salted water per the package directions (or make homemade gnocchi and boil per the recipe).
- While the gnocchi is cooking add butter to a pan and cook until lightly browned and fragrant. Remove from the pan and set aside.
- Add the gnocchi to the pan with a bit of olive oil and cook until golden. Stir in the browned butter and season(per the recipe below).
Tips for Success
- Make sure to boil the gnocchi before pan-frying.
- The butter can go from brown to burned very quickly so keep an eye on it.
- Fresh sage leaves are best but you can use 1/2 teaspoon dried sage leaves (not ground sage) in place.
- When adding the gnocchi to the pan and don’t stir them, let them brown on one side to get a crust.
- Remember gnocchi are soft and gentle, so go easy on them!
Cooked gnocchi (homemade or storebought) will keep in the refrigerator for three days. To reheat, place in pan with a little melted butter and cook until heated through. Cooked gnocchi can also be frozen. Place them on a parchment-lined pan and put them in the freezer. Once they have frozen, put them in an air-tight container and freezer bag. They will keep in the freezer for 2 months.
Did your family love this Brown Butter Sage Gnocchi? Be sure to leave a rating and a comment below!
Brown Butter Sage Gnocchi
Savory & satisfying Brown Butter Sage Gnocchi is such a hearty dish, perfect for dinner any day of the week!
Boil the gnocchi according to recipe or package directions. Drain well.
While the gnocchi is cooking, add the butter and sage leaves to a large pan over medium high heat. Stir the butter occasionally until it begins to lightly brown and have a slightly nutty smell, about 2 minutes (the time can vary based on the type of pan).
Remove the butter from the pan and set aside.
Add the olive oil to the pan (add a few extra sage leaves if you have them to flavor the oil) and heat over medium-high heat. Add the drained gnocchi to the pan and cook until golden on one side without stirring, about 5-6 minutes.
Add the browned butter back to the pan and mix with the gnocchi. Cook 1-2 minutes.
Season generously with salt and fresh black pepper. Sprinkle with parmesan cheese and serve.
If you have premade browned butter (Trader Joe’s and other stores have it but I also keep some in my fridge), you will need 4 tablespoons. Cook the sage in the olive oil for about 1 minute before adding the gnocchi.
When adding the gnocchi to the pan and don’t stir them, let them brown on one side to get a crust.
I leave the sage leaves whole but you can coarsely chop them if you’d like. Sage should always be cooked before serving. Fresh sage leaves are best but you can use 1/2 teaspoon dried sage leaves (not ground sage) in place.
We love to add parmesan cheese (freshly grated) and even a small sprinkle of lemon zest and/or fresh parsley.
Calories: 309, Carbohydrates: 40g, Protein: 7g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 585mg, Potassium: 10mg, Fiber: 3g, Sugar: 1g, Vitamin A: 399IU, Calcium: 101mg, Iron: 4mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Dinner, Entree, Main Course