Gnocchi with Brown Butter Sage Sauce is a classic Italian dish known for its pillowy potato dumplings, bathed in a nutty, aromatic brown butter infused with fresh sage. The sauce is simple but deeply flavorful, complementing the delicate texture of the gnocchi beautifully.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 20 minsTotal Time 50 minsFor the Gnocchi (or use 1 lb store-bought)
4 medium russet potatoes (about 1 lb / 450 g)
1 egg yolk
¾ cup all-purpose flour (plus more for dusting)
½ tsp salt
For the Brown Butter Sage Sauce
6 tbsp unsalted butter
10 fresh sage leaves
Salt, to taste
Freshly ground black pepper
Grated Parmesan or Pecorino Romano, to serve
Prepare the Gnocchi
1
Cook the Potatoes : Boil whole, unpeeled potatoes in salted water until fork-tender (about 20 minutes). Drain and let cool slightly.
Peel and Mash : Peel the potatoes and mash or rice them until smooth. Let them cool to room temperature.
Make the Dough : Add the egg yolk and salt. Gradually add flour and mix gently with hands until a soft dough forms. Avoid overworking.
Shape the Gnocchi :
Cut dough into 4 portions.
Roll each portion into a rope about ¾ inch thick.
Cut into 1-inch pieces and roll on a fork for ridges (optional).
Cook the Gnocchi : Boil water in a large pot. Salt it well. Drop in gnocchi and cook until they float (about 1–2 minutes). Remove with a slotted spoon.
Make the Brown Butter Sage Sauce
2
Brown the Butter : In a large skillet, melt the butter over medium heat. Add sage leaves.
Infuse & Brown : Let the butter foam and turn golden brown. The sage will crisp, and the butter will smell nutty (about 3–4 minutes). Remove from heat.
Combine and Serve
3
Add Gnocchi : Transfer cooked gnocchi to the skillet with brown butter. Toss gently to coat.
Plate and Garnish : Serve hot, sprinkled with grated cheese and a crack of black pepper.
Variations
4
Add toasted walnuts for crunch.
Finish with a squeeze of lemon for brightness.
Try pumpkin gnocchi with the same sauce in autumn.
Pairing Suggestions
Ingredients For the Gnocchi (or use 1 lb store-bought)
4 medium russet potatoes (about 1 lb / 450 g)
1 egg yolk
¾ cup all-purpose flour (plus more for dusting)
½ tsp salt
For the Brown Butter Sage Sauce
6 tbsp unsalted butter
10 fresh sage leaves
Salt, to taste
Freshly ground black pepper
Grated Parmesan or Pecorino Romano, to serve
Directions Prepare the Gnocchi
1
Cook the Potatoes : Boil whole, unpeeled potatoes in salted water until fork-tender (about 20 minutes). Drain and let cool slightly.
Peel and Mash : Peel the potatoes and mash or rice them until smooth. Let them cool to room temperature.
Make the Dough : Add the egg yolk and salt. Gradually add flour and mix gently with hands until a soft dough forms. Avoid overworking.
Shape the Gnocchi :
Cut dough into 4 portions.
Roll each portion into a rope about ¾ inch thick.
Cut into 1-inch pieces and roll on a fork for ridges (optional).
Cook the Gnocchi : Boil water in a large pot. Salt it well. Drop in gnocchi and cook until they float (about 1–2 minutes). Remove with a slotted spoon.
Make the Brown Butter Sage Sauce
2
Brown the Butter : In a large skillet, melt the butter over medium heat. Add sage leaves.
Infuse & Brown : Let the butter foam and turn golden brown. The sage will crisp, and the butter will smell nutty (about 3–4 minutes). Remove from heat.
Combine and Serve
3
Add Gnocchi : Transfer cooked gnocchi to the skillet with brown butter. Toss gently to coat.
Plate and Garnish : Serve hot, sprinkled with grated cheese and a crack of black pepper.
Variations
4
Add toasted walnuts for crunch.
Finish with a squeeze of lemon for brightness.
Try pumpkin gnocchi with the same sauce in autumn.
Pairing Suggestions
Gnocchi with Brown Butter Sage Sauce
