Brown Butter Sage Gnocchi

$- 1 pound store-bought potato gnocchi - 6 tablespoons unsalted butter - 10 fresh sage leaves - 1 clove garlic, minced - Salt and pepper, to taste - 1/4 cup grated Parmesan cheese (for serving) - Chopped walnuts, toasted (for garnish) To make brown butter sage gnocchi, you need simple ingredients. Start with one pound of store-bought potato gnocchi. This saves time and gives you fluffy bites of goodness. The next star is unsalted butter. Six tablespoons will create a rich, nutty sauce. Fresh sage leaves add a lovely aroma and earthy flavor. Ten leaves will do the trick. Garlic enhances the dish. One clove minced adds depth. Salt and pepper bring everything together. You can adjust these to your taste. Finally, for serving, you need grated Parmesan cheese. A quarter cup will give a salty kick. Chopped walnuts, toasted, add a nice crunch on top. All these ingredients work together to create a delicious meal. {{ingredient_image_1}} - Bring a large pot of salted water to a boil. - Add 1 pound of store-bought potato gnocchi to the pot. - Cook the gnocchi until they float, about 2-3 minutes. - Drain the gnocchi and set them aside. - In a large skillet, melt 6 tablespoons of unsalted butter over medium heat. - Stir the butter often. Cook until it turns golden brown, about 5-7 minutes. - Add 1 clove of minced garlic and 10 fresh sage leaves to the skillet. - Sauté for 1-2 minutes until the sage is crispy and fragrant. - Gently add the cooked gnocchi to the skillet. - Toss the gnocchi in the brown butter and sage mixture. - Cook for another 2-3 minutes until the gnocchi are warm and slightly crisp. - Season with salt and pepper to taste. - Serve hot, topped with 1/4 cup grated Parmesan cheese and toasted walnuts. To make brown butter, you need to watch the color. It should turn a rich golden brown. This color means it’s ready. You will start to smell a nutty aroma. This scent is key! It tells you the butter is done. To get that perfect nutty flavor, keep stirring. This helps the butter cook evenly. If you let it sit, it can burn. How do you know when gnocchi are ready? They will float to the top of the water. This usually takes about 2-3 minutes. Once they float, drain them right away. This keeps them from getting mushy. To avoid mushy gnocchi, don’t overcrowd the pot. Cook in small batches for best results. Fresh sage gives a bright taste. It is much better than dried sage. If you want to try something different, use other herbs. Thyme or parsley can add nice flavors too. For garnishes, try chopped walnuts. Toasted nuts add crunch and richness. You could also use pine nuts or even crispy bacon! Pro Tips Use Fresh Sage: Fresh sage leaves provide a much more vibrant flavor compared to dried sage, enhancing the overall dish. Perfectly Brown Your Butter: Keep an eye on the butter as it cooks; it can go from perfectly brown to burnt quickly. Stir frequently for an even color. Crisp Gnocchi: For an extra crunch, consider pan-frying the gnocchi after coating them in the brown butter mixture. This adds texture and flavor. Garnish Wisely: Toasted walnuts add a delightful crunch and nutty flavor, but you can also experiment with pine nuts or crispy pancetta for variety. {{image_2}} You can easily change the taste of your gnocchi. Adding fresh herbs like thyme or parsley brightens the dish. Thyme gives a warm flavor, while parsley adds a fresh touch. Roasted vegetables work well, too. Try adding roasted butternut squash or Brussels sprouts for a sweet and earthy flavor. For gluten-free gnocchi, look for brands made from rice or corn flour. These options taste great and still give you that soft texture. If you want a vegan version, swap the butter for plant-based butter. It will give you that rich flavor without using dairy. Pair your gnocchi with protein to make a complete meal. Chicken or shrimp both work nicely. They add a nice bite and balance the dish. For special occasions, present your gnocchi in a bowl with a sprinkle of Parmesan and toasted walnuts on top. This not only adds flavor but also makes it look fancy. To store cooked gnocchi, place it in an airtight container. Make sure it cools down first. You can keep it in the fridge for up to three days. For the brown butter sage sauce, store it in a separate container. It can last for about the same time in the fridge. Avoid mixing them before storage, as the gnocchi may get too soft. When reheating gnocchi, you have a few options. You can use a skillet, microwave, or oven. For a skillet, add a splash of water or broth and heat it on low. Stir gently until warm. In the microwave, place the gnocchi in a safe dish. Add a bit of water, cover it, and heat in short bursts. This method keeps the gnocchi moist. If using the oven, place it in a covered dish at 350°F for about 10 minutes. To freeze gnocchi before cooking, place uncooked gnocchi on a baking sheet. Make sure they are not touching. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. They can stay frozen for up to three months. When you’re ready to cook, do not thaw. Just drop them straight into boiling water. They may take a couple more minutes to cook. You can tell gnocchi is done when they float to the top of the water. This usually happens after 2-3 minutes. Once they float, they are cooked. Look for a soft texture and a slight bounce when you poke them. If they feel mushy, they may be overcooked. Yes, you can prep some parts ahead of time! You can cook the gnocchi and store them in the fridge for up to two days. Make the brown butter sauce just before serving for the best flavor. If you want to keep everything fresh, cook the gnocchi and freeze them before cooking. Just boil them straight from the freezer when you're ready. Brown butter sage gnocchi pairs well with many side dishes. Here are some tasty ideas: - Roasted vegetables like Brussels sprouts or carrots - A crisp green salad with a light vinaigrette - Grilled chicken or shrimp for extra protein - Breadsticks or garlic bread to soak up the sauce Feel free to mix and match based on what you have on hand! Brown butter sage gnocchi is simple and delicious. You learned about the key ingredients, like gnocchi, butter, and sage. You got step-by-step instructions for cooking and serving. Tips on perfecting the sauce helped make this dish special. You explored variations and how to store leftovers. Try this recipe today, and enjoy a great meal. With these tips, you'll impress your friends and family. Happy cooking!$

A delicious dish featuring potato gnocchi sautéed in brown butter with crispy sage and garlic.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 pound store-bought potato gnocchi
6 tablespoons unsalted butter
10 leaves fresh sage
1 clove garlic, minced
to taste Salt and pepper
0.25 cup grated Parmesan cheese (for serving)
to taste Chopped walnuts, toasted (for garnish)

Instructions

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, usually about 2-3 minutes. Drain and set aside.
In a large skillet, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes.
Add the minced garlic and sage leaves to the browned butter. Sauté for an additional 1-2 minutes until the sage becomes crispy and fragrant.
Gently add the cooked gnocchi to the skillet, tossing to coat them in the brown butter and sage mixture. Cook for another 2-3 minutes until the gnocchi are warmed through and slightly crisped.
Season with salt and pepper to taste.
Serve hot, garnished with a sprinkle of grated Parmesan cheese and toasted walnuts for an added crunch.

Notes

For added crunch, garnish with toasted walnuts.

Keyword brown butter, gnocchi, pasta, sage