This brown butter sage gnocchi is a simple pasta dish that feels and sounds fancy but is ready in less than 15 minutes! You start with a base of gnocchi, a little potato dumpling pasta, tossed in a browned butter, and topped with fried sage and freshly shaved Parmesan.
Is browning butter hard?
The process of browning butter is so, SO easy! So if you looked at this recipe and thought “Browning butter? NOPE! Too hard.” COME BACK! I beg of you, try it. Its so simple and the flavor is going to change your life! Now, I know that sounds dramatic, but you’ll thank me when your taste buds are doing the conga through your kitchen.
If you’re nervous about browning butter get some of our tips on it HERE. I swear you’re going to be browning butter for everything once you taste it. I haven’t stopped since I first tried it.
Brown Butter Sage Gnocchi: Is it really ready in 15 minutes? You better believe it.
No, I’m not pulling your leg this recipe can legitimately be made in 15 minutes. Start by bringing your water to a boil and I swear that’s the longest part! Once it’s boiling add in your gnocchi and cook it for 3-4 minutes or until the gnocchi floats to the top, that’s how you know it’s done!
While your gnocchi is boiling start browning your butter. Throw in the sage with the butter to infuse some of that delicious flavor. This will also ultimately fry the sage, making it crispy and SO delicious! You’ll want to pull the sage out and drain it and save it to crumble on top of the finished dish!
Once the butter is browned add in your garlic and cooked and drained gnocchi. Toss it all together letting the gnocchi get all nice and buttery! Top it off with salt, pepper, your fried sage leaves, and fresh Parmesan. And DONE!
How many does this recipe serve?
I say this recipe serves 2-4 people; it depends on how big of portions you want to serve. Technically the vacuum packed gnocchi packages say there are 4 servings, but if you’re a pasta hog like me it’s more like two. So buy two packs of gnocchi if you're serving it up to your family and double down on this brown butter sage gnocchi!
Enjoy!
Alyssa
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Brown Butter Sage Gnocchi
Ingredients
- 1- 16-18 ounce package of gnocchi
- 6 tablespoons butter
- ½ cup fresh sage leaves
- 2 teaspoons minced garlic
- fresh parmesan grated
- salt & pepper
Instructions
- In a large pot bring 10 cups of salted water to boil. Add gnocchi to boiling water. When pasta floats to top (approximately 3-4 minutes) drain water off of gnocchi
- While pasta is cooking, add butter and fresh sage to pan and melt butter. Brown your butter to an amber color. Pull out your sage leaves and place on a paper towel to absorb any extra oil on them. They should be light and crispy.
- Add your minced garlic and drained gnocchi into your pan with your browned butter. Toss gnocchi around in the browned butter and cook for another 1-2 minutes.
- Serve with freshly grated parmesan and season with salt and pepper to taste. Take your sage leaves and crush on top of your pasta (try one by itself, its like a little chip!). Don’t forget to get all the little brown bits from the butter on your pasta, that’s where a lot of the flavor from the browned butter comes from!
Nutrition
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This brown butter & sage gnocchi was fantastic! I pretty much followed the recipe exactly except I used grated locatelli Romano cheese instead of parm cause that’s my preference. I salted the pasta water well and did not need to add any extra salt or even pepper at the end. So flavorful with the butter sage and garlic. My butter got a little darker than the picture but was by no means burnt. The crunchy sage was my favorite part. Thanks for this easy yet delicious recipe!
So glad you loved it Claudia! The sage is always my favorite too 🙂
- Alyssa