Brown Butter Sage Gnocchi (Printer-friendly)

Pillowy gnocchi in nutty brown butter with crispy sage leaves.

# 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

# Method:

01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - Add the gnocchi to the boiling water and cook according to package instructions, typically 2-3 minutes, until they float to the surface. Drain thoroughly and set aside.
03 - Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves and cook, swirling the pan continuously, until the butter turns golden brown and develops a nutty aroma, and the 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. Toss gently but thoroughly to coat each piece with the brown butter and crispy sage.
06 - Sprinkle with Parmesan cheese, salt, and black pepper. Toss again until the cheese melts slightly and the gnocchi are evenly coated.
07 - Divide the gnocchi among serving plates. Garnish with additional Parmesan and cracked black pepper if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything comes together in under 30 minutes but tastes like something from a fancy Italian restaurant
  • The brown butter creates this incredible nutty richness that makes store bought gnocchi taste homemade
  • Perfect for those nights when you want comfort food but something elegant enough for company
02 -
  • The butter goes from perfectly brown to burnt in seconds so stay right by the pan and trust your nose more than your eyes
  • Pat your cooked gnocchi dry with paper towels before adding to the skillet so the sauce clings instead of sliding off
  • Reserve a splash of pasta water in case you need to loosen the sauce at the end
03 -
  • Work in batches if your skillet isnt big enough so the gnocchi gets evenly coated instead of crowded
  • The crispy sage leaves can be made ahead and stored for topping other dishes like roasted vegetables

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