Easy Brown Butter and Sage Gnocchi (30 Minutes)
Brown Butter and Sage Gnocchi is one of those dishes that feels like it took hours, but it comes together in less than 30 minutes. The butter gets nutty and golden brown, the fresh sage leaves turn crispy, and the pillowy gnocchi get seared to golden perfection in that sage-infused brown butter sauce. It’s rich, cozy, and elegant enough for a date night, but quick enough for a last-minute dinner. Trust me, you’ll love this brown butter sage gnocchi dish!
If you’re as gnocchi-obsessed as I am, you’ll love some of the other gnocchi recipes I’ve shared. There’s my truffle and mushroom gnocchi (deeply savory and luxe), lobster gnocchi (for my fellow seafood lovers), classic gnocchi bolognese for when you want comfort food in a bowl, and a baked gnocchi alla sorrentina that bubbles up like your favorite lasagna. Once you start exploring all the ways to serve gnocchi, it’s hard to stop. I love using store-bought gnocchi from your local grocery store, or you can make your own gnocchi dough! Either way, each gnocchi recipe is great because the little pillows sop up sauce perfectly!
Recipe Highlights: Brown Butter and Sage Gnocchi
- Inspiration: This classic sage sauce hails from Northern Italy, where rich brown butter and fresh herbs are used to elevate simple dishes like gnocchi, ravioli, or tortellini. The nutty brown butter and fried sage is an unbeatable combo!
- Best Served For: Date night, cozy dinners at home, or a dinner party first course that feels very impressive. Perfect for a main course, app, or side!
- What Makes It Special: That moment when the sage hits the butter and you smell the nutty aroma—pure magic. The gnocchi soak up that flavor and get lightly pan-fried until they’re just a little golden and crispy on the outside.
- Gnocchi Your Way: You can make this with store-bought gnocchi or fresh homemade gnocchi—it works perfectly either way. Gnocchi cooks up really fast in a large pot of water. Make sure not to overdo it!
Ingredients Notes
- Potato gnocchi: Use store-bought to save time, or homemade gnocchi if you’re in the mood. Fresh gnocchi will take less time to cook and has a more tender texture. Either way, uncooked gnocchi goes quickly, so make sure to keep your eye on the boiling water!
- Fresh sage leaves: These are key. Dried won’t work here. The crispy sage leaves bring texture and aroma to the dish.
- Unsalted butter: Let it go just to the edge—when the milk solids turn golden brown and it smells nutty, you’re there.
- Garlic: Add it just at the end of the browning process so it doesn’t burn. You want it fragrant, not bitter.
- Parmesan cheese: Use a microplane for an ultra-fine grate that melts smoothly into the sauce. Use authentic Parmigiano Reggiano for the best flavor!
Suggested Ingredient Substitutions and Additions
- Swap in sweet potato gnocchi for a touch of earthy sweetness that pairs really well with the sage butter sauce. My husband loves it when I make homemade gnocchi with sweet potatoes.
- Add a few toasted walnuts or pine nuts for crunch and a little extra richness.
- Crumble in some goat cheese or a dollop of ricotta cheese at the end for creaminess.
- Stir in a handful of baby spinach or arugula right before serving to add color and texture.
An Easy Gnocchi Recipe
If you want to make this dish extra special, here’s my quick, no-fuss homemade gnocchi recipe — perfect for tossing straight into that brown butter and sage sauce.
Easy Homemade Gnocchi
Serves 4
- 2 pounds russet potatoes
- 1 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 cup all-purpose flour, plus more for dusting
- Cook the potatoes: Boil whole, unpeeled potatoes in salted water until fork-tender, about 20–25 minutes. Drain, let cool slightly, then peel.
- Mash and mix: Pass the potatoes through a ricer or mash until smooth. Sprinkle with salt, drizzle in the beaten egg, and gently fold in the flour until a soft dough forms — it should be slightly tacky but not sticky.
- Shape the gnocchi: On a floured surface, divide the dough into 4 pieces. Roll each into a rope about ¾ inch thick, then cut into 1-inch pieces. If desired, roll over a fork for ridges.
- Cook: Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, 2–3 minutes. Use a slotted spoon to transfer directly to your brown butter and sage sauce.
From here, the gnocchi go straight into that nutty, fragrant brown butter with crispy sage — the dreamiest combination.
How to Make Brown Butter and Sage Gnocchi
- Boil the gnocchi:
Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions or until they float to the top—about 2–3 minutes. Use a slotted spoon to transfer the gnocchi to a plate and set aside.
2. Brown the butter and fry the sage: In a large skillet over medium heat, melt the butter. Add the sage leaves to the melted butter. Cook for 3–4 minutes, until the butter is golden brown and the sage is crispy. Add the garlic and cook for 30 seconds more.
3. Toss the gnocchi in the sauce: Add the gnocchi to the skillet and toss to coat. Let them sit for 1–2 minutes undisturbed so they can get a golden crust.
4. Finish and serve: Season with salt and pepper. Add the grated Parmesan and toss until everything is glossy and well-coated. Optional: Add lemon zest or a squeeze of lemon juice. Serve hot with more cheese on top.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Fall Brown Butter and Sage Gnocchi (Under 30 Minutes)
Equipment
- Large pot
- Slotted spoon or spider
- Large skillet or sauté pan
- Microplane or Grater (for Parmesan)
- tongs
Ingredients
- 1 pound potato gnocchi store-bought or homemade
- 6 tablespoons unsalted butter
- 12-15 fresh sage leaves
- 1 small garlic clove finely grated or minced
- 1/2 teaspoon kosher salt plus more for the pasta water
- 1/4 teaspoon black pepper
- 1/3 cup finely grated Parmigiano Reggiano plus more for serving
- Optional: lemon zest or a squeeze of lemon juice to finish
Instructions
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions or until they float to the top—about 2–3 minutes. Use a slotted spoon to transfer the gnocchi to a plate and set aside.
- In a large skillet over medium heat, melt 6 tablespoons of butter. Once melted, add the sage leaves and cook until the butter is golden brown and the sage is crispy—about 3–4 minutes. Stir in the garlic and cook for 30 seconds more.
- Add the cooked gnocchi to the skillet and toss gently to coat. Let them sear for 1–2 minutes so they get a little golden on one side.
- Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the Parmesan and gently stir until everything is glossy and well-coated. Finish with a bit of lemon zest or a squeeze of lemon juice if desired. Serve hot with extra cheese on top.
Notes
- Start with well-salted water – Gnocchi cook fast, so the water is your only chance to season them from the inside out. Think “salty like the sea”, especially if you’re pairing with a rich butter sauce.
- Pull them as soon as they float – Overcooked gnocchi can turn gummy. The moment they rise to the surface, scoop them out.
- Brown the butter, don’t burn it – Watch for golden flecks at the bottom of the pan and a toasty, nutty aroma. Go even 15 seconds too long and you’ll cross into bitter territory.
- Crisp the sage before tossing in the gnocchi – This gives you those delicate, shatter-in-your-mouth leaves and infuses the butter with flavor before you add the pasta.
- Reserve a splash of pasta water – A little starchy water can help the sauce cling better and keep the gnocchi glossy without adding more butter.
- Don’t crowd the skillet – If you want golden edges on your gnocchi, give them room to sear. Work in batches if needed.
Serving Suggestions
- Wine pairing – A crisp Italian white like Vermentino or Soave is perfect. The acidity cuts through the richness, and the herbal notes echo the sage.
- Add seared scallops or lobster for a New England–meets–Italy twist.
- Toss in roasted squash or pumpkin for a fall spin.
- Swap Parmigiano for Pecorino Romano for a saltier, more robust finish.
- Serve as a first course (primo) before a simple grilled fish or roast chicken for a traditional Italian dinner structure.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce — avoid microwaving, as it can make gnocchi rubbery.
- This dish is best enjoyed fresh and doesn’t freeze well once sauced, but you can freeze uncooked gnocchi on a parchment-lined tray, then transfer to a freezer bag for up to 2 months.