Brown Butter Sage Gnocchi (Printable)

Fluffy potato dumplings in golden brown butter with aromatic sage and salty Parmesan cheese.

# 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

# How to make it:

01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - Add the gnocchi and cook according to package directions, typically 2–3 minutes, until they float to the surface. Drain thoroughly and set aside.
03 - Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves and cook, swirling pan constantly, until butter turns golden brown and sage becomes crisp, approximately 3–4 minutes.
04 - Stir in minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
05 - Add drained gnocchi to the skillet. Toss gently to coat evenly with brown butter and sage mixture.
06 - Sprinkle with Parmesan cheese, salt, and pepper. Toss again until cheese melts and gnocchi are thoroughly coated. Divide among plates and garnish with additional Parmesan and cracked pepper. Serve immediately while hot.

# Expert Tips:

01 -
  • It transforms store-bought gnocchi into something that tastes like you spent hours making it from scratch
  • The brown butter and sage combination is one of those magical pairings that makes everything better
  • You probably have everything in your kitchen right now
02 -
  • Browning butter takes practice so do not walk away from the stove even for a second
  • The butter will go from golden to burned very quickly once it starts browning
  • Salt your pasta water aggressively because the gnocchi will not absorb flavor otherwise
03 -
  • Use European style butter with higher fat content for the best browning results
  • Pat your gnocchi dry after boiling so the butter actually coats them instead of sliding off

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