This Gnocchi with brown butter and sage recipe is the ultimate comfort food. Nutty butter with crispy sage is so simple to prepare yet it feels like something special. Perfect for a cozy night in or impressing friends and family. You could even make your own gnocchi to elevate this dish even further.
About this Gnocchi with brown butter and sage recipe
This is a classic Italian dish and takes only a handful of ingredients. The trick is to fry the gnocchi perfectly so that each Gnocchi has a crisp exterior with a soft, pillowy inside. I show you how to do this right here.
The sauce is made up of butter, browned over a medium heat and later infused with crispy sage leaves and garlic. You cannot beat the result of this recipe and it is so simple to prepare. Proof that simple food can be the most satisfying.
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Ingredients
This recipe only takes a handful of ingredients which are easily sourced in your local grocery store. You may want to make your own gnocchi like I did here in this Italian Gnocchi Recipe.
- Gnocchi
- Fresh sage leaves
- Unsalted Butter
- Garlic
- Olive oil
- Salt & Pepper
- Parmesan (to serve)
See recipe card for quantities.
Step by step photographs...
The trick is to get the gnocchi perfectly crisp and tossed in a beautifully infused browned butter. See just how easy it is in these step by step photographs.
- Step 1: Bring a pan of water to the boil, add the gnocchi until it rises to the top, use a slotted spoon remove. It is a good idea to do this in batches. You can actually skip this step if using fresh store-bough gnocchi.
- Step 2: In a pan, over a medium heat, add your olive oil. When the oil is hot, toast the gnocchi on both sides until golden. Don't overcrowd the pan, I did this in two batches.
- Step 3: Set aside in a bowl and season with salt and pepper.
- Step 4: Add the butter to the pan and allow to melt over a medium heat. Continue heating until it turns light brown in colour and has a nutty fragrance (roughly 5 minutes)
- Step 5: Next add the sage leaves for five minutes until crisp,
- Step 6: Then add the garlic slices and cook for 5 extra minutes, make sure your pan isn't too hot to avoid burning.
- Step 7: Toss in the gnocchi, serve hot with a sprinkle of parmesan. Enjoy
- Step 8: Serve hot, topped with a sprinkle of parmesan. Enjoy!
Hint: To make sure you get crisp, golden gnocchi, make sure the Gnocchi are as dry as possible after the boiling process. Use a non-stick or well seasoned pan and make sure not to overcrowd the pan.
Substitutions and Variations
To keep this Gnocchi with brown butter and sage recipe as authentic as possible, I recommend making your own gnocchi using this Italian Gnocchi recipe.
However, you can substitute for store-bought gnocchi if you're short on time. Make sure you look for one made with real potato for the best texture.
Swap sage for thyme or rosemary - They'll give a different flavour but still work beautifully with brown butter.
Parmesan is optional for serving but you can swap this for a sprinkle of crushed nuts (like walnuts or hazelnuts) for texture.
Equipment
For browning the butter you ideally need a non-stick or well seasoned pan. A large frying pan or skillet works best.
The easiest way to remove the gnocchi as and when they float to the top, meaning they are cooked, you want to be using either a slotted spoon or tongs.
Storage
In the refrigerator:
you can store leftovers in an airtight container for up to 3 days. The gnocchi will soften slightly but they will still be delicious reheated.
To freeze:
If you are making your own gnocchi, freeze them uncooked in a single layer on a tray before transferring to freezer bags.
Cooked Gnocchi with brown butter and sage doesn't freeze as well as the texture will go mushy once defrosted, eat them frezh!
Top Tip
Make sure you let the butter brown slowly over a medium heat, I mention roughly 5 minutes, but this can be as long as 10 minutes. Watch for it to turn golden with a nutty aroma.
FAQ
If you are using homemade gnocch then yes, a quick boil first until they float with ensure they are soft inside. However, you can skip this step if you are using store bought gnocchi
You are looking for golden specs in the butter at the bottom of the pan. It should smell nutty and toasty.
Yes! You can brown the butter and boil the gnocchi ahead of time. for best results, save the frying of the gnocchi for when you are ready to serve, this is to make sure it is crispy and delicious.
Related
Looking for other Italian recipes like this? Try these:
Pairing
Gnocchi pairs perfectly with salad, try these:
Recipe
Gnocchi WIth Brown Butter and Sage
Try this delicious recipe for gnocchi with brown butter and sage, perfect for any special occasion or cozy dinner.
Ingredients
- 1 ½ lbs (650g) Gnocchi
- 5 tbs (75g) unsalted butter
- 20 fresh sage leaves
- 3 cloves garlic (thinly sliced)
- 3 tablespoon olive oil
- salt and pepper to taste
- parmesan for serving
Instructions
- Bring a pan of water to the boil, add the gnocchi until it rises to the top, use a slotted spoon remove. It is a good idea to do this in batches. You can actually skip this step if using fresh store-bough gnocchi.
- In a pan, over a medium heat, add your olive oil. When the oil is hot, toast the gnocchi on both sides until golden. Don't overcrowd the pan, I did this in two batches. Set aside in a bowl and season with salt and pepper.
- Add the butter to the pan and allow to melt over a medium heat. Continue heating until it turns light brown in colour and has a nutty aroma (roughly 5 minutes).
- Next add the sage leaves for a further five minutes until crisp, Then add the garlic slices and cook for 5 extra minutes, make sure your pan isn't too hot to avoid burning.
- Toss in the gnocchi and coat with the butter, serve hot with a sprinkle of parmesan. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 226Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 39mgSodium: 211mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
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