Soft and pillowy gnocchi is one of my favorite recipes I made at our local culinary school.
Deliciously simple to make (and hard to resist), Brown Butter Sage Gnocchi is a restaurant quality dish made easy at home!
These little irresistible dumplings are pan-fried with browned butter and sage, then topped with parmesan cheese before serving. So simple, so sumptuous, and oh so good!
Brown Butter Sage Gnocchi
- Gnocchi are little pillowy dumplings made from potatoes and flour (they can have other ingredients like ricotta too).
- Store-bought gnocchi dumplings tend to be a little more firm while homemade is more tender and fluffy. Either is delicious in this recipe.
- The sauce is simple with browned butter, herbs, and cheese.
- If using store bought gnocchi, this dish comes together in about 20 minutes start to finish!
Ingredients & Variations
GNOCCHI Make fresh homemade gnocchi or use a prepackaged version from the store, either are delicious in this recipe. Homemade versions have a softer fluffy texture while pre-made tend to be a bit more firm.
You can usually find gnocchi in the pasta aisle or purchase it online (on Amazon here). It looks fresh in a vacuum-sealed package but it is most often shelf stable and can be stored in the cupboard.
THE SAUCE Gnocchi doesn’t usually require much sauce. Butter and a little sprinkling of parmesan cheese is perfection! In this recipe we make brown butter which adds another layer of flavor. Brown butter is butter cooked in a pan until it starts to brown and has a nice nutty fragrance, it only takes a couple of minutes.
How to Make Brown Butter Sage Gnocchi
Whether using store-bought or homemade gnocchi, these dumplings will be a hit!
- Boil the gnocchi in salted water per the package directions (or make homemade gnocchi and boil per the recipe).
- While the gnocchi is cooking add butter to a pan and cook until lightly browned and fragrant. Remove from the pan and set aside.
- Add the gnocchi to the pan with a bit of olive oil and cook until golden. Stir in the browned butter and season(per the recipe below).
Tips for Success
- Make sure to boil the gnocchi before pan-frying.
- The butter can go from brown to burned very quickly so keep an eye on it.
- Fresh sage leaves are best but you can use 1/2 teaspoon dried sage leaves (not ground sage) in place.
- When adding the gnocchi to the pan and don’t stir them, let them brown on one side to get a crust.
- Remember gnocchi are soft and gentle, so go easy on them!
Cooked gnocchi (homemade or storebought) will keep in the refrigerator for three days. To reheat, place in pan with a little melted butter and cook until heated through. Cooked gnocchi can also be frozen. Place them on a parchment-lined pan and put them in the freezer. Once they have frozen, put them in an air-tight container and freezer bag. They will keep in the freezer for 2 months.
Did your family love this Brown Butter Sage Gnocchi? Be sure to leave a rating and a comment below!
Brown Butter Sage Gnocchi
Savory & satisfying Brown Butter Sage Gnocchi is such a hearty dish, perfect for dinner any day of the week!
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Boil the gnocchi according to recipe or package directions. Drain well.
While the gnocchi is cooking, add the butter and sage leaves to a large pan over medium high heat. Stir the butter occasionally until it begins to lightly brown and have a slightly nutty smell, about 2 minutes (the time can vary based on the type of pan).
Remove the butter from the pan and set aside.
Add the olive oil to the pan (add a few extra sage leaves if you have them to flavor the oil) and heat over medium-high heat. Add the drained gnocchi to the pan and cook until golden on one side without stirring, about 5-6 minutes.
Add the browned butter back to the pan and mix with the gnocchi. Cook 1-2 minutes.
Season generously with salt and fresh black pepper. Sprinkle with parmesan cheese and serve.
If you have premade browned butter (Trader Joe’s and other stores have it but I also keep some in my fridge), you will need 4 tablespoons. Cook the sage in the olive oil for about 1 minute before adding the gnocchi.
When adding the gnocchi to the pan and don’t stir them, let them brown on one side to get a crust.
I leave the sage leaves whole but you can coarsely chop them if you’d like. Sage should always be cooked before serving. Fresh sage leaves are best but you can use 1/2 teaspoon dried sage leaves (not ground sage) in place.
We love to add parmesan cheese (freshly grated) and even a small sprinkle of lemon zest and/or fresh parsley.
Calories: 309, Carbohydrates: 40g, Protein: 7g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 585mg, Potassium: 10mg, Fiber: 3g, Sugar: 1g, Vitamin A: 399IU, Calcium: 101mg, Iron: 4mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Dinner, Entree, Main Course