Brown Butter and Sage Gnocchi

June 8, 2016 2 Comments

Golden brown gnocchi lightly perfumed with sage and garlic has comfort written all over it. The ever so slightly firm gnocchi tossed in a brown butter is a beautiful thing to watch while taking in the fragrant aroma of the butter crisping the sage and browning the garlic. All of this happens within minutes so acting fast is key. I do find comfort in the fact that this is some of the few times that letting the butter come to a nutty brown color and cooking the garlic to crispy golden bits is all apart of the plan.


Being a rich dish, this recipe can perfectly serve 2 with a light salad on the side. Where as if you are certainly starved I promise there is no judging if you have it all to yourself! Gnocchi does not necessarily have to be a fat heavy dish. In fact, I also favor gnocchi tossed in a simple tomato sauce spiced with chili flakes for a kick.


I have tried making the gnocchi dough on a table and in a bowl and I strongly recommend using a bowl and a spoon. I found that the heat and pressure from using hands to mix results in a much more tackier dough making it difficult to shape the gnocchi. The texture of gnocchi in this recipe is soft which I enjoyed since it is tossed in a rich butter and cream sauce. Lightly crisping the gnocchi in butter reaffirms it’s shape while also creating textures for the sauce to grip on.


These little babies definitely take time to make so prepping in advance can eliminate the stress it can bring if you try to make everything on a busy week night. I strongly suggest popping them in the fridge after you’ve achieved your final shape so that when they go into simmering water the shape isn’t compromised.


I couldn’t resist but to garnish with a few of the sage blossoms. They perfumed the dish as they hit the hot gnocchi enticing anyone around. It also looked pretty!


Print Recipe
Brown Butter and Sage Gnocchi
Prep Time 45 minutes
Cook Time 10 minutes
Prep Time 45 minutes
Cook Time 10 minutes
  1. To the slightly warm mashed potatoes stir in beaten egg and slowly start adding flour and a teaspoon of salt until combined and forms a consistency of soft play dough.
  2. Break off small quarter to half dollar size portions and form them into little oblong balls Press gently with a fork and set aside. Continue until all the potato dough is gone.
  3. Set the gnocchi in the fridge for about 30 minutes.
  4. Bring a large pot of water to gentle boil and add a generous amount of salt to make water salty. Set another bowl of ice water near the boiling water.
  5. Place 1 gnocchi in the water and cook in the gently boiling water for about 1-2 minutes. Remove and touch to ensure that it has firmed and place immediately in cold water. Remove from water and place on a dry paper towel to drain.
  6. Continue cooking the rest of the gnocchi the same way
  7. Once all the gnocchi is cooked and drained, remove them from the paper towel and place on a dry plate.
  8. In a large skillet pan begin browning butter on medium heat. Add garlic to the browned butter and cook for 20 seconds or so.
  9. Add the sage leaves and cook until the have crisped. Remove and drain on a paper towel.
  10. Add the gnocchi to the pan and allow to cook on one side for 2-3 minutes until they start to brown. Gently flip the gnocchi to the other side and cook until lightly browned.
  11. Lower the heat to medium low and add cream and a pinch of salt. The cream will start to simmer as it hits the pan so gently toss the gnocchi in the cream and add shaved parmesan. Cook for another minute or so.
  12. Remove from heat and garnish with crisped sage leaves and parmesan before serving.
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North Carolina born, Vancouver living, cooking, and baking fanatic that is bringing my kitchen to the internet.


  1. Reply

    Friend 1

    June 8, 2016

    I can not wait to try this. Let you know how it turns out.

    • Reply


      June 9, 2016

      I’d love to hear about it!