Make Brown Butter Sage Gnocchi at home (Restaurant quality taste)

One of my favorite recipes is the pillowy, soft gnocchi I learned to make at the regional culinary school.

Brown Butter Sage Gnocchi is an easy way to make a restaurant-quality dish at home that is delectably quick to prepare (and difficult to resist)!

These tiny, delectable dumplings are fried in browned butter and sage before being sprinkled with parmesan cheese and served. So easy, so lavish, and so delicious!

Brown Butter Sage Gnocchi

• Gnocchi are tiny, pillowy dumplings made of flour and potatoes (they can have other ingredients like ricotta too).
• Homemade gnocchi dumplings are typically more tender and fluffy than those that are purchased. In this recipe, either is delicious.
• Simple browned butter, herbs, and cheese make up the sauce.
• This dish is ready from beginning to end in about 20 minutes if you use pre-made gnocchi.
• Brown Butter Sage Gnocchi is made by combining butter and sage.

Components & Alterations

GNOCCHI Use store-bought prepackaged gnocchi or make fresh homemade gnocchi; both work well in this recipe. Compared to pre-made versions, homemade versions have a fluffier, softer texture.

Normally, you can find gnocchi in the pasta section or online (on Amazon here). In a vacuum-sealed package, it appears to be fresh, but it is often shelf stable and can be kept in the cupboard.

THE SAUCE Gnocchi often doesn’t need a lot of sauce. The ideal combination is butter and a sprinkle of parmesan cheese.

The brown butter we use in this recipe adds yet another level of taste. It simply takes a few minutes to fry butter in a skillet until it begins to brown and emits a pleasant nutty aroma.

Gnocchi with Brown Butter and Sage Recipe

These dumplings are a favorite whether they are made with store-bought or handmade gnocchi.

1. According to the instructions on the package, boil the gnocchi in salted water (or make homemade gnocchi and boil per the recipe).
2. Butter should be added to a pan and cooked until aromatic and faintly browned while the gnocchi is cooking. Take out of the pan and place aside.
3. With a little olive oil, add the gnocchi to the pan and cook until golden. Season after adding the browned butter (per the recipe below).

Guides to Success

• Before pan-frying the gnocchi, be sure to boil them.
• Keep an eye on the butter because it can rapidly move from brown to burnt.
• The best sage to use is fresh; however, you can substitute 1/2 teaspoon of dried sage leaves (not crushed sage).
• Don’t stir the gnocchi as you add them to the pan; instead, allow them to brown on one side to form a crust.
• Keep in mind that gnocchi is delicate and sensitive; treat them with care!

Leftovers?

Gnocchi that has been cooked, whether it is handmade or purchased, will stay in the fridge for three days. Place in a pan with a little butter that has been melted, and simmer until well heated. In addition, cooked gnocchi can be frozen.

They should be placed in the freezer on a pan covered with parchment paper. Once they have frozen, store them in a freezer bag and airtight container. They’ll last two months in the freezer.

Sage Brown Butter Gnocchi

This hearty recipe, brown butter sage gnocchi, is excellent for dinner any day of the week.

Ingredients for Brown Butter Sage Gnocchi

• 16 ounces gnocchi homemade or store-bought
• 4 tablespoons butter
• 2-3 sprigs of fresh sage
• 1 tablespoon olive oil
• ¼ cup parmesan cheese shredded
• salt and pepper to taste

Instructions

1. As directed on the packaging or in the recipe, boil the gnocchi. Good drainage
2. Butter and sage leaves should be added to a big pan over medium-high heat while the gnocchi is cooking. About two minutes into the stirring, the butter should start to faintly brown and smell nutty (the time can vary based on the type of pan).
3. Butter should be taken out of the pan and put aside.
4. Heat the olive oil in the pan over medium-high heat, seasoning it with a few extra sage leaves if you have them. Without stirring, add the drained gnocchi to the pan and cook for about 5 to 6 minutes, until golden on one side.
5. Mix the gnocchi with the browned butter before adding it back to the pan. for 1 to 2 minutes.
6. Add lots of salt and freshly ground black pepper to taste. Add some parmesan cheese and then serve.

Notes

View the recipe for our preferred handmade gnocchi here.

Keep a tight eye on the butter because it can easily move from browned to burnt. When it turns golden, it ought to be taken out of the pan.

You will need 4 tablespoons of prepared browned butter, which is available at Trader Joe’s and other retailers. I also keep some in my refrigerator. Before adding the gnocchi, cook the sage in the olive oil for about a minute.

Don’t stir the gnocchi as you add them to the pan; instead, allow them to brown on one side to form a crust.

Although I leave the sage leaves intact, you are welcome to roughly cut them instead. Before serving, sage should always be cooked. The best sage to use is fresh; however, you can substitute 1/2 teaspoon of dried sage leaves (not crushed sage).

We enjoy adding freshly grated parmesan cheese as well as a tiny amount of lemon or fresh parsley zest.

Nutrition information

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