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!
Leftovers?
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.
Gnocchi Faves
- Creamy Mushroom Gnocchi – so cozy and rich
- Chicken Gnocchi Soup – savory & flavorful
- Baked Gnocchi Casserole– in creamy tomato sauce
Did your family love this Brown Butter Sage Gnocchi? Be sure to leave a rating and a comment below!
Brown Butter Sage Gnocchi
Ingredients
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
We enjoyed the gnocchi prepared this way. One problem; the gnocchi stuck very badly to the pan. Any suggestions?
Hi Andy, you will want to makes sure that there is enough olive oil in the pan to ensure that gnocchi doesn’t stick.
I have been making this recipe for years and my whole family loves it!
Thanks for trying our recipe, Susanne! I am glad you enjoyed it.
Delicious. Brilliant advice to brown butter plus sage separately and in advance. Allows for very nice crust on gnocchi. Will add minced shallots next time at some point. Probably at the end of butter browning. Have enjoyed a few of your recipes, but this is my first comment. Thank you for your excellent content.
So glad you enjoyed it, Trish!
WOW – so fast and easy, even my lazy and overheated self made this deliciousness in a jif! To avoid overeating, I quartered the recipe and it worked great. I added some lemon zest and curly parsley at the end. Delicious, satisfying – and impressive (oh yes – I sent pics to my friends and family)! I may make it again tomorrow and toss in some leftover baked chicken breast.
So happy you enjoyed it! Thanks for sharing.