Gnocchi with Sage Brown Butter is a classic Italian dish that’s rich, comforting, and astonishingly simple. The tender potato dumplings are bathed in a nutty brown butter sauce perfumed with earthy sage—a five-ingredient masterpiece that’s elegant enough for guests and easy enough for a cozy weeknight.
Optional: a squeeze of lemon juice or zest for brightness
Make the Gnocchi
1
Mix ingredients into a soft dough; knead gently just until smooth.
Roll into ropes, cut into bite-sized pieces.
Cook the Gnocchi
2
Bring a large pot of salted water to a boil.
Add gnocchi and cook until they float to the surface (usually 2–3 minutes).
Use a slotted spoon to transfer gnocchi to a plate; reserve ¼ cup pasta water.
Make the Sage Brown Butter
3
In a large skillet over medium heat, melt the butter.
Once melted, add sage leaves and cook, swirling occasionally, until butter turns golden brown and smells nutty (about 3–4 minutes). The sage should crisp slightly.
Remove pan from heat immediately to prevent burning. Season with salt and pepper.
Combine & Finish
4
Add the cooked gnocchi directly to the skillet with the brown butter.
Toss gently to coat. If sauce seems dry, add a splash of reserved pasta water.
Top with grated Parmesan, a dash of lemon zest (if using), and serve hot.
Serving Suggestions
5
With sides:
Arugula salad with lemon vinaigrette
Roasted Brussels sprouts or carrots
With wine:
A buttery Chardonnay, Vermentino, or light Pinot Noir
With extras:
Add crumbled pancetta or toasted walnuts for a more indulgent version
Ingredients
For the Gnocchi
2medium russet potatoes, baked and mashed
1egg yolk
¾cupall-purpose flour
Pinch of salt
For the Brown Butter Sauce
4tbspunsalted butter
10fresh sage leaves
¼tspkosher salt, or to taste
Freshly ground black pepper
¼cupfreshly grated Parmesan or Pecorino
Optional: a squeeze of lemon juice or zest for brightness
Directions
Make the Gnocchi
1
Mix ingredients into a soft dough; knead gently just until smooth.
Roll into ropes, cut into bite-sized pieces.
Cook the Gnocchi
2
Bring a large pot of salted water to a boil.
Add gnocchi and cook until they float to the surface (usually 2–3 minutes).
Use a slotted spoon to transfer gnocchi to a plate; reserve ¼ cup pasta water.
Make the Sage Brown Butter
3
In a large skillet over medium heat, melt the butter.
Once melted, add sage leaves and cook, swirling occasionally, until butter turns golden brown and smells nutty (about 3–4 minutes). The sage should crisp slightly.
Remove pan from heat immediately to prevent burning. Season with salt and pepper.
Combine & Finish
4
Add the cooked gnocchi directly to the skillet with the brown butter.
Toss gently to coat. If sauce seems dry, add a splash of reserved pasta water.
Top with grated Parmesan, a dash of lemon zest (if using), and serve hot.
Serving Suggestions
5
With sides:
Arugula salad with lemon vinaigrette
Roasted Brussels sprouts or carrots
With wine:
A buttery Chardonnay, Vermentino, or light Pinot Noir
With extras:
Add crumbled pancetta or toasted walnuts for a more indulgent version
