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.
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.
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.
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.
Add toasted walnuts for crunch.
Finish with a squeeze of lemon for brightness.
Try pumpkin gnocchi with the same sauce in autumn.
Wine: A glass of buttery Chardonnay or a light Pinot Noir.
Non-Alcoholic: Sparkling apple cider or chilled chamomile tea.
4 servings