Brown Butter Sage Gnocchi (Printable)

Tender potato gnocchi in nutty brown butter with crispy sage leaves and Parmesan

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

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil.
02 - Add the gnocchi and cook according to package instructions, typically 2-3 minutes until they float to the surface. Drain and set aside.
03 - Meanwhile, melt the butter in a large skillet over medium heat. Add sage leaves and cook, swirling the pan, until butter turns golden brown and sage becomes crisp, approximately 3-4 minutes.
04 - Stir in the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
05 - Add the drained gnocchi to the skillet and toss gently to coat evenly with the brown butter and sage mixture.
06 - Sprinkle with Parmesan cheese, season with salt and pepper to taste, and toss again until the cheese melts and gnocchi are thoroughly coated. Divide among plates and garnish with additional Parmesan and cracked black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • The brown butter creates this incredible nutty flavor that makes store-bought gnocchi taste restaurant-quality
  • It comes together in under 30 minutes but looks and tastes like something you spent all afternoon planning
02 -
  • The butter goes from perfectly browned to burned quickly, so stay right at the stove and trust your nose more than your eyes
  • Reserve a splash of pasta water before draining the gnocchi, as it helps create a silkier sauce if the Parmesan seems too thick
03 -
  • Use a light-colored stainless steel or aluminum skillet so you can actually see the butter browning, which is nearly impossible in dark pans
  • If using fresh gnocchi, don't overcrowd the pot or they'll stick together, cook in batches if necessary

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