I love this dish because it combines pillowy gnocchi with a nutty, fragrant sage-butter sauce—simple, elegant, and deeply comforting.
Why I’ll Love This Recipe
I’m drawn to how effortless edges and flavor come together: crispy browned gnocchi partnered with browned butter and sizzling sage leaves. The aroma is irresistible, and finishing with lemon zest or Parmesan elevates it into a meal that feels restaurant-quality yet takes minimal effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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potato gnocchi (homemade or store-bought)
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unsalted butter (enough to brown)
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fresh sage leaves (or dried sage in pinch)
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olive oil (for searing penne or gnocchi)
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garlic (optional, for extra aroma)
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lemon zest and juice (optional but refreshing)
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freshly ground black pepper
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grated Parmesan or Grana Padano cheese
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salt
directions
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I bring a pot of salted water to a boil and cook the gnocchi just until they float to the surface—about 2–3 minutes—then drain them thoroughly.
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While the gnocchi cook, I melt butter in a skillet over medium heat. Once it begins to brown and smell nutty (watch closely—just a minute or two), I add sage leaves and fry until crispy.
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I transfer the butter-sage mixture to a bowl, add a bit of olive oil (often infusing it with more sage leaves), and return to medium-high heat.
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I sear the drained gnocchi in a single layer—without stirring—for about 5–6 minutes per side until golden and crisp.
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I pour the browned butter and crispy sage back into the pan, tossing the gnocchi gently so each piece gets coated. Season with salt and fresh black pepper.
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(Optional) I finish by adding lemon zest and a squeeze of fresh juice for brightness, then a generous grate of Parmesan just before serving.
Servings and timing
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Serves 4 people
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Prep time: 10 minutes
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Cook time: 15–20 minutes
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Total time: about 25–30 minutes
Variations
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I sometimes toss in freshly grated nutmeg or minced garlic to deepen the flavor.
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For a quick twist, I stir in wilted greens like spinach or kale—just before plating.
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If using sweet potato, spinach, or gluten-free gnocchi, the same technique applies; color and flavor vary but the buttery sage pairing remains irresistible.
storage/reheating
I serve this dish immediately for best texture—leftover gnocchi can turn gummy when stored.
If needed, I refrigerate in an airtight container for up to 1 day and reheat gently in a skillet over medium-low heat with a splash of butter; this revives crispness better than microwaving.
FAQs
Can I use store-bought gnocchi?
Absolutely—I often do. Whether fresh or frozen (thawed), it works perfectly with this quick method.
How can I prevent the butter from burning?
I remove the butter from the heat as soon as it smells nutty and turns golden flecked. Sage leaves add flavor but burn quickly, so I watch carefully. If it gets too dark, I wipe the pan and start again.
Why fry the gnocchi before adding sauce?
Searing gives them golden edges and prevents mushiness—creating a satisfying contrast with the soft interior.
Is garlic traditional in sage butter sauce?
Not traditional but I enjoy adding a few thinly sliced cloves briefly after frying sage for extra aroma—it must be done carefully so it doesn’t burn.
Do I need Parmesan?
It’s optional—but highly recommended. Freshly grated Parmesan or Grana Padano adds savory richness that rounds out the dish beautifully.
Conclusion
I truly love making Gnocchi with Sage Butter Sauce—it feels both rustic and refined. With crispy gnocchi, nutty brown butter, fragrant sage, a bright squeeze of lemon, and cheese, it’s a satisfying dish that’s elegant yet incredibly easy. Perfect for simple dinners that taste like something special.
Print
Gnocchi with Sage Butter Sauce
- Total Time: 25 minutes
- Yield: 4 servings
Description
Tender potato gnocchi tossed in nutty brown butter infused with crispy sage leaves, black pepper, and finished with Parmesan cheese and a touch of lemon zest—for a simple yet elegant Italian dish.
Ingredients
1 lb (≈ 450 g) potato gnocchi (store-bought or homemade)
4 Tbsp (½ stick) unsalted butter
8–10 fresh sage leaves
Salt and freshly ground black pepper, to taste
½ cup grated Parmesan cheese (plus extra for serving)
Optional: zucchini, peas, mushrooms, or cooked Italian sausage for added flavor and texture
Optional: lemon zest or a squeeze of lemon for brightness
Instructions
Cook gnocchi in salted boiling water until they float to the surface (~2–3 minutes). Drain well and pat dry.
Meanwhile, melt butter in a skillet over medium heat. Let it foam and begin to brown slightly, developing a nutty aroma and golden flecks.
Add sage leaves to the butter and fry briefly until crisp. Remove sage leaves and set aside for garnish.
Add a little olive oil if desired to help crisping, then arrange gnocchi in a single layer in the skillet. Sear without stirring until bottoms are golden (5–6 minutes), then gently flip and brown on the other side.
Pour the browned butter back over the seared gnocchi and toss to coat evenly. Season with salt and pepper, and sprinkle in grated Parmesan.
If using optional add-ins like vegetables or sausage, stir them in now to warm through.
Finish with lemon zest or a squeeze of fresh lemon juice if desired. Toss gently to combine.
Transfer to plates, garnish with crisp sage leaves and extra Parmesan cheese, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
