I just made Browned Butter Sage Gnocchi in a silky garlic brown butter sauce with crispy sage leaves and a cheeky hit of lemon and it looks dangerously good in the bowl.

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I’m obsessed with Browned Butter Sage Gnocchi because it feels ridiculous how soft and punchy it is. I love that the potato gnocchi turn into fluffy pillows smeared in a garlicky brown butter, with crispy fresh sage leaves snapping under my fork.

Gnocchi With Sage Butter Sauce hits that lemony edge just right, bright without being fake. I don’t care if it sounds simple, I crave it on a random Tuesday.

And I’ll eat the whole skillet. But mostly I love the contrast, silky, crunchy, salty, bright.

God, so satisfying. It’s my selfish, loud, late-night food that never judges ever.

Ingredients

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Potato gnocchi: pillowy carbs that soak up sauce, comforting and a little addictive.
Unsalted butter: nutty, creamy base that browns beautifully and smells like home.
Fresh sage leaves: crisp, herbal crunch that cuts the richness, oddly cozy.
Olive oil: keeps things from sticking, adds subtle fruity mouthfeel.
Garlic cloves: sharp, savory punch that wakes up the whole dish.
Lemon zest: bright, aromatic lift — a tiny zing on each bite.
Fresh lemon juice: balances the butter, makes it feel lighter.
Parmesan cheese: salty, melty finish that brings everything together.
Reserved gnocchi water: silky binder, helps the sauce cling perfectly.
Kosher salt: basic seasoning that actually matters for flavor.
Black pepper: warm bite, a little edge against the butter.
Flat leaf parsley: fresh green note, optional but pretty and lively.
Basically, this combo is simple comfort with a bright, herbal twist.

Ingredient Quantities

1 pound potato gnocchi (store bought or homemade)

6 tablespoons unsalted butter (about 85 g)

12 to 15 fresh sage leaves

1 tablespoon olive oil

2 garlic cloves, minced

1 teaspoon lemon zest (from 1 small lemon)

1 tablespoon fresh lemon juice, or to taste

1/2 cup freshly grated Parmesan cheese (about 50 g)

1/4 cup reserved gnocchi cooking water (more if needed)

1 teaspoon kosher salt for boiling water, plus more to taste

Freshly ground black pepper to taste

1 tablespoon chopped flat leaf parsley, optional

How to Make this

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1. Bring a large pot of water to a rolling boil, add 1 teaspoon kosher salt, then drop in the gnocchi and cook until they float plus about 30 seconds to 1 minute more, then scoop out 1/4 cup of the cooking water and set aside and drain the gnocchi well.

2. While the gnocchi cooks, melt 6 tablespoons unsalted butter in a large skillet over medium heat; once foamy, add 12 to 15 sage leaves and 1 tablespoon olive oil, frying until the leaves are crisp and the butter starts to brown and smell nutty, about 3 to 4 minutes; remove the crispy sage to a paper towel lined plate but keep the butter in the pan.

3. Lower the heat to medium low, add 2 minced garlic cloves to the browned butter and cook just until fragrant, maybe 20 to 30 seconds, watch it closely so it doesn’t burn.

4. Add the drained gnocchi to the skillet, tossing gently to coat each piece with the brown butter; let them sit for 30 seconds to 1 minute on each side so a few get lightly golden and slightly crisp, don’t smash them though.

5. Pour in about 1/4 cup reserved gnocchi cooking water and 1 tablespoon fresh lemon juice, stir to loosen any browned bits from the pan and create a silky sauce; add extra cooking water a tablespoon at a time if it seems too thick.

6. Sprinkle in 1/2 cup freshly grated Parmesan cheese and 1 teaspoon lemon zest, toss gently until the cheese melts into the sauce and coats the gnocchi; taste and add salt if needed and freshly ground black pepper to taste.

7. Turn off the heat, then crumble or chop the reserved crispy sage and fold most of it into the gnocchi, leaving a few pretty pieces for garnish.

8. If using, stir in 1 tablespoon chopped flat leaf parsley for brightness; give the dish one last gentle toss to combine everything.

9. Serve immediately with extra Parmesan at the table, a final squeeze of lemon if you want more tang, and finish with the reserved crispy sage on top for crunch.

Equipment Needed

1. Large pot for boiling gnocchi (with lid)
2. Slotted spoon or spider to scoop gnocchi out
3. Colander to drain them well
4. Large heavy skillet (preferably stainless steel or cast iron)
5. Wooden spoon or silicone spatula for tossing gently
6. Measuring spoons and a 1/4 cup measure (for cooking water and lemon)
7. Microplane or fine grater for lemon zest and Parmesan
8. Paper towels and a small plate to drain and hold the crispy sage

FAQ

Q: Can I use frozen or store bought gnocchi instead of homemade?

A: Yes, both frozen and store bought gnocchi work fine. If frozen, don't thaw first, drop them straight into boiling salted water and cook until they float plus about 30 seconds. Fresh store bought cooks faster so watch closely.

Q: How do I know when the butter is properly browned and not burned?

A: The butter should smell nutty and turn a light golden brown with tiny brown flecks on the bottom of the pan. Once you see that and smell the nutty aroma, take it off the heat right away. It goes from perfect to burnt really fast, so stay close.

Q: My gnocchi fell apart or got gummy, what happened?

A: That usually means they were boiled too long or handled roughly after cooking. Cook gnocchi just till they float and then 30 more seconds. Drain gently and add quickly to the browned butter so they get coated, not stirred to death. If homemade, a too-wet dough will cause fall apart too.

Q: Can I skip the garlic or sage, or substitute them?

A: You can skip or swap but it will change the flavor. Sage is classic with browned butter, try thyme as a swap. Garlic adds a little bite, but if you skip it add a pinch more lemon zest or extra parm to keep the dish interesting.

Q: Why do I need to reserve gnocchi cooking water?

A: The starchy cooking water helps make a silky sauce that sticks to the gnocchi. Add a little at a time until the sauce loosens and coats each piece. Use more if it feels dry, less if it's already saucy.

Q: How do I reheat leftovers without making them mushy?

A: Reheat gently in a skillet with a small pat of butter or a splash of olive oil over medium low heat. Stir just enough to warm through. Microwave will make them gummy, so avoid that if you can.

Gnocchi With Browned Butter And Sage Recipe Substitutions and Variations

Potato gnocchi: swap with ricotta gnocchi, small pillowy dumplings made from ricotta; or use store bought gnocchi made from semolina; or try small potato gnocchi made from sweet potato for a sweeter note.
Unsalted butter: use equal amount of browned ghee for a nuttier, more stable butter flavor; or use salted butter but reduce added salt when finishing; or substitute olive oil if you need dairy free, though you lose that browned butter nuttiness.
Fresh sage: replace with fresh thyme or rosemary for a different herb aroma; or use 1 teaspoon dried sage if fresh is not available, crumble it between fingers first; or try a few torn basil leaves for a brighter finish.
Freshly grated Parmesan: swap with Pecorino Romano for a sharper, saltier bite; or use grated Asiago if you want nuttier depth; or for a vegetarian option use a good aged vegan parmesan alternative.

Pro Tips

1) Don’t overcook the gnocchi in the pot. Pull them as soon as they float, then give them another 30 to 60 seconds. If you let them sit too long they go mushy and won’t crisp up in the skillet.

2) Watch the butter like a hawk when you brown it. Medium heat is fine, but once it starts to foam you need to be ready, because it can go from nutty to burnt in seconds. Tilt the pan to check the color, and take it off the heat for a sec if it’s getting too dark.

3) Save more than 1/4 cup of the cooking water if your gnocchi were homemade or feel dense. A couple extra tablespoons loosen the sauce without watering it down, and that starchy water is what makes the sauce silky and helps the cheese melt smoothly.

4) Don’t overcrowd the pan when you try to get those little golden edges. Give the gnocchi space so they can touch the pan and brown. If you want more crunch, do it in batches, then combine everything at the end.

Gnocchi With Browned Butter And Sage Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just made Browned Butter Sage Gnocchi in a silky garlic brown butter sauce with crispy sage leaves and a cheeky hit of lemon and it looks dangerously good in the bowl.

Servings

servings

Calories

383

kcal

Equipment: 1. Large pot for boiling gnocchi (with lid)
2. Slotted spoon or spider to scoop gnocchi out
3. Colander to drain them well
4. Large heavy skillet (preferably stainless steel or cast iron)
5. Wooden spoon or silicone spatula for tossing gently
6. Measuring spoons and a 1/4 cup measure (for cooking water and lemon)
7. Microplane or fine grater for lemon zest and Parmesan
8. Paper towels and a small plate to drain and hold the crispy sage

Ingredients

1 pound potato gnocchi (store bought or homemade)
6 tablespoons unsalted butter (about 85 g)
12 to 15 fresh sage leaves
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon lemon zest (from 1 small lemon)
1 tablespoon fresh lemon juice, or to taste
1/2 cup freshly grated Parmesan cheese (about 50 g)
1/4 cup reserved gnocchi cooking water (more if needed)
1 teaspoon kosher salt for boiling water, plus more to taste
Freshly ground black pepper to taste
1 tablespoon chopped flat leaf parsley, optional

Directions

Bring a large pot of water to a rolling boil, add 1 teaspoon kosher salt, then drop in the gnocchi and cook until they float plus about 30 seconds to 1 minute more, then scoop out 1/4 cup of the cooking water and set aside and drain the gnocchi well.
While the gnocchi cooks, melt 6 tablespoons unsalted butter in a large skillet over medium heat; once foamy, add 12 to 15 sage leaves and 1 tablespoon olive oil, frying until the leaves are crisp and the butter starts to brown and smell nutty, about 3 to 4 minutes; remove the crispy sage to a paper towel lined plate but keep the butter in the pan.
Lower the heat to medium low, add 2 minced garlic cloves to the browned butter and cook just until fragrant, maybe 20 to 30 seconds, watch it closely so it doesn't burn.
Add the drained gnocchi to the skillet, tossing gently to coat each piece with the brown butter; let them sit for 30 seconds to 1 minute on each side so a few get lightly golden and slightly crisp, don't smash them though.
Pour in about 1/4 cup reserved gnocchi cooking water and 1 tablespoon fresh lemon juice, stir to loosen any browned bits from the pan and create a silky sauce; add extra cooking water a tablespoon at a time if it seems too thick.
Sprinkle in 1/2 cup freshly grated Parmesan cheese and 1 teaspoon lemon zest, toss gently until the cheese melts into the sauce and coats the gnocchi; taste and add salt if needed and freshly ground black pepper to taste.
Turn off the heat, then crumble or chop the reserved crispy sage and fold most of it into the gnocchi, leaving a few pretty pieces for garnish.
If using, stir in 1 tablespoon chopped flat leaf parsley for brightness; give the dish one last gentle toss to combine everything.
Serve immediately with extra Parmesan at the table, a final squeeze of lemon if you want more tang, and finish with the reserved crispy sage on top for crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.