Brown Butter Sage Gnocchi (Print)

Pillowy gnocchi pan-fried until golden, tossed in nutty brown butter with crispy sage and Parmesan.

# What you'll need:

→ Gnocchi

01 - 500 g (1.1 lbs) fresh potato gnocchi (store-bought or homemade)

→ Brown Butter Sage Sauce

02 - 75 g (5 tbsp) unsalted butter
03 - 20 fresh sage leaves
04 - 1 clove garlic, finely minced (optional)
05 - Salt and freshly ground black pepper, to taste

→ To Serve

06 - 30 g (1/4 cup) grated Parmesan cheese, plus more for serving
07 - Zest of 1 small lemon (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 minutes. Using a slotted spoon, transfer the gnocchi to a plate and pat dry with paper towels.
02 - In a large skillet over medium heat, melt the butter. Once melted, add the sage leaves. Cook, swirling the pan occasionally, until the butter foams, turns golden brown, and the sage becomes crispy (about 2-3 minutes). Add the minced garlic, if using, and cook for 30 seconds.
03 - Add the cooked, dried gnocchi to the skillet. Increase the heat to medium-high and pan-fry for 3-4 minutes, stirring occasionally, until the gnocchi are golden and slightly crisp.
04 - Season with salt and pepper to taste. Remove from heat, then toss with grated Parmesan and lemon zest (if using).
05 - Serve immediately, garnished with extra Parmesan and sage leaves.

# Expert Tips:

01 -
  • The brown butter sauce turns everyday store-bought gnocchi into something deeply aromatic and special.
  • I was shocked how fast and elegant it felt to make, even after a long day.
02 -
  • If you skip drying the gnocchi after boiling, they won’t crisp up in the pan—youll get soggy results.
  • Leaving the butter even a few seconds too long can tip it into burnt territory; start swirling the pan as soon as it starts to foam and change color.
03 -
  • Always swirl or spoon the butter so all the milk solids toast evenly—thats what gives you that irresistible nutty flavor.
  • Adding lemon zest at the end is my signature move for keeping the dish feeling light, no matter how much butter goes in.
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