Sage and Brown Butter Gnocchi
My sister picked up some fresh gnocchi from a local Italian deli and gave it to me to try. I made it for lunch that afternoon with one of the simplest sauces I know: brown butter and sage. The butter is cooked until golden and nutty while the sage turns crisp, then the gnocchi gets tossed directly into the pan with a little cooking water. Parmigiano-Reggiano finishes the sauce and brings everything together.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Servings
2
Watch the Video
Ingredients
- 8 oz (225 g) potato gnocchi
- 1.5 tbsp (21 g) unsalted butter
- 8–10 fresh sage leaves
- ¾ oz (20 g) Parmigiano-Reggiano, finely grated
- Kosher salt
- Freshly ground black pepper
- Gnocchi cooking water, as needed
- Extra Parmigiano-Reggiano, for serving
Instructions
- Bring a pot of salted water to a boil and cook the gnocchi until they float, plus about 30 seconds. Reserve ½ cup of the cooking water.
- Melt the butter in a skillet over medium heat. Add the sage and cook until the butter is golden and nutty and the leaves are crisp.
- Add the gnocchi and a splash of cooking water. Toss until the butter looks creamy and coats the gnocchi.
- Remove from the heat and toss in the Parmigiano-Reggiano.
- Season with salt and pepper. Serve with more cheese and the crisp sage.
Chef’s Notes
The balance on this one was incredible. The gnocchi had a great chew, the brown butter was rich without being heavy, the sage added just enough flavor, and the Parmigiano gave the sauce that slightly sticky, glossy finish. Ingredient amounts are from the project notes; the steps are written from that description.
Equipment Used
- Pot
- Skillet
- Slotted spoon