Fall Brown Butter and Sage Gnocchi (Under 30 Minutes)
Pillowy gnocchi tossed in nutty brown butter with crispy sage, garlic, and Parmesan. This quick, elegant recipe comes together in 30 minutes — perfect for a cozy weeknight dinner or a romantic meal.
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
Expert Tips for Perfect Brown Butter and Sage Gnocchi
Serving Suggestions
Storage Instructions
- 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.
Nutrition Facts
Calories: 382kcalCarbohydrates: 41gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 678mgPotassium: 10mgFiber: 3gSugar: 0.02gVitamin A: 526IUVitamin C: 0.2mgCalcium: 30mgIron: 4mg
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