Gnocchi with a Brown Butter Sage Sauce

Soft and light homemade gnocchi tossed in a simple yet delicious brown butter and sage sauce. Whether you make the gnocchi from scratch or choose storebought this simple dinner has a beautiful flavour which fits both busy weeknights or an elegant dinner party.

Whether you use homemade ricotta gnocchi, potato gnocchi or store-bought to make this recipe it is guaranteed to be delicious.

This brown butter sage sauce has got to be the easiest (and quickest) way to serve them. Caramelised, nutty brown butter with crispy and fragrant sage is a match made in heaven.

What is Brown Butter?

It sounds fancy, right? But brown butter (also known as beurre noisette in French cuisine) is just when the milk solids in the butter turn a light brown colour. It helps to use a light coloured pan when making it so you can keep an eye on the butter as it's browning but it's not necessary.

Butter cooks fast and can easily burn so you need to watch it but it's the easiest way to add a delicious nutty flavour to sauces and can easily be adapted with different fresh herbs.

How to make Gnocchi with Brown Butter Sage Sauce - step by step

If you'd like to make homemade ricotta gnocchi from scratch then follow this recipe here with step by step photos and don't worry they are easy to make. All ingredients are mixed in a bowl, there's no kneading involved and they can be made from scratch in only 10 minutes!

Alternatively, see our tutorial for how to make homemade potato gnocchi from scratch.

Whether you're using homemade or storebought bring a large pot of salted water to a boil and add the gnocchi.

Meanwhile, add the butter to a large pan. When the butter starts to foam add the sage leaves. Watch the butter swirling from time to time until the butter starts to brown then turn off the heat. This should only take 1 minute or 2 (photos 1 & 2).

When the gnocchi floats to the top of the water remove them with a slotted spoon to the butter sauce. The added water will sizzle in the pan and gives added flavour to the sauce (photo 3 & 4).

Toss the gnocchi in the sauce and serve (photo 5 & 6).

Other ways to use this brown butter sage sauce

You don't need to stop at gnocchi when it comes to this simple sauce it can be used in so many other ways, here are some ideas;

• Toss with fresh pasta with lashings of freshly grated parmesan cheese. This is another simple favourite, I have a similar recipe here just use browned butter infused with sage.
• This sauce would work great with chicken, try adding a touch of lemon too!
• Over steak would be delicious, even try adding garlic and swapping the sage for thyme!

Extra tips for making the sauce

• Adding the sage - Add the sage or herb of choice when the butter starts foaming.
• Butter - When the butter starts to foam watch it carefully and swirl the pan once or twice until it starts to brown.
• Stop it burning - When the butter is a light brown colour remove it from the heat to stop it burning.
• Serving - This sauce only takes 1 minute or two to make so make sure your pasta, gnocchi or whatever you're serving it with is almost ready when you start it.
• If you're making the sauce to serve over or with meat then cook the meat first and start the sauce as the meat rests.

Other recipes using butter and sage

• Bagna Cauda - Anchovy, Garlic & Butter Dip
• Fried Sage Leaves
• Butternut Squash Lasgana - Sage, Prosciutto & Goats Cheese
• Beetroot Gnudi In A Sage & Butter Sauce

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5 from 5 votes

Gnocchi with Brown Butter and Sage Sauce

Soft and light homemade gnocchi tossed in a simple yet delicious brown butter and sage sauce. Whether you make the gnocchi from scratch or choose storebought this simple dinner has a beautiful flavour which fits both busy weeknights or an elegant dinner party.

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 4 servings

Calories 359kcal

Author Emily Kemp

Ingredients

• ▢ 15.8 oz (450g) homemade gnocchi or storebought
• ▢ 3.5 oz (100g) butter
• ▢ 6-7 sage leaves

Instructions

• Whether you're using homemade or storebought gnocchi bring a large pot of salted water to a boil and add the gnocchi.
• Meanwhile, add the butter to a large pan. When the butter starts to foam add the sage leaves. Watch the butter swirling from time to time until the butter starts to brown then turn off the heat. This should only take 1 minute or 2.
• When the gnocchi floats to the top of the water remove them with a slotted spoon to the butter sauce. The added water will sizzle in the pan and gives added flavour to the sauce.
• Toss the gnocchi in the sauce and serve.

Notes

• Use a light coloured pan, if you're unsure. It helps keep track of the colour of the butter whilst it's browning.
• Add the sage or herb of choice when the butter starts foaming.
• When the butter starts to foam watch it carefully and swirl the pan once or twice until it starts to brown.
• When the butter is a light brown colour remove it from the heat to stop it burning.
• This sauce only takes 1 minute or two to make so make sure your pasta, gnocchi or whatever you're serving it with is almost ready when you start it.
• If you're making the sauce to serve over or with meat then cook the meat first and start the sauce as the meat rests.

Other ways to use brown butter sage sauce

• You don't need to stop at gnocchi when it comes to this simple sauce it can be used in so many other ways, here are some ideas;
• Toss with fresh pasta with lashings of freshly grated parmesan cheese. This is another simple favourite, I have a similar recipe here just use browned butter infused with sage.
• This sauce would work great with chicken, try adding a touch of lemon too!
• Over steak would be delicious, even try adding garlic and swapping the sage for thyme!

Nutrition

Calories: 359kcal | Carbohydrates: 39g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 53mg | Sodium: 556mg | Fiber: 2g | Vitamin A: 620IU | Calcium: 28mg | Iron: 4mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated.
• Check out our must have Italian Pantry Staples.
• You can also find all our Essential Kitchen Tools for Italian Cooking.

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