Sage and Brown Butter Gnocchi

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Sage and Brown Butter Gnocchi

Gnocchi with sage and brown butter is a tasty Italian dish you’ll love. It’s quick to make and full of flavor. You can whip up this meal in about 20 minutes, making it perfect for busy weeknights.

The gnocchi gets crispy on the outside when pan-fried. The brown butter adds a nutty taste, while the sage brings an earthy flavor. It’s a simple yet fancy meal that’s sure to impress your family or dinner guests.

Sage and Brown Butter Gnocchi Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make this tasty dish:

  • Gnocchi (500g or 1.1 lbs)
  • Butter (4-6 tablespoons)
  • Fresh sage leaves (10-15)
  • Olive oil (2 tablespoons)
  • Parmesan cheese (1/4 cup, grated)
  • Salt and pepper to taste

Can’t find some ingredients? No worries! Try these swaps:

  • Use store-bought or homemade gnocchi. Sweet potato gnocchi works great too!
  • Replace butter with ghee or olive oil for a dairy-free version.
  • Swap sage for rosemary or thyme if you prefer.
  • No Parmesan? Try pecorino romano or nutritional yeast for a vegan option.

You might also want to add:

  • A squeeze of lemon juice for brightness
  • Red pepper flakes for some heat
  • Toasted pine nuts for crunch

Remember, cooking is all about having fun and making it your own. Feel free to play around with the ingredients to suit your taste!

Instructions

To make sage and brown butter gnocchi, start by boiling a pot of salted water. While it heats up, melt butter in a large skillet over medium heat. Let the butter cook until it turns golden brown and smells nutty.

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Add fresh sage leaves to the browned butter. They’ll get crispy as they fry. Use a slotted spoon to remove the sage and set it aside.

Drop your gnocchi into the boiling water. They’re done when they float to the top. This usually takes 2-3 minutes.

Scoop the cooked gnocchi directly into the brown butter sauce. Gently toss to coat. The gnocchi will get a bit crispy on the outside.

Plate your gnocchi and top with the crispy sage leaves. Add a sprinkle of Parmesan cheese if you like.

Enjoy your sage and brown butter gnocchi while it’s hot! The crispy exterior and soft inside make for a delightful texture contrast.

Tips, Tricks & Storing

Want to make your gnocchi dish even better? Try these tips:

Cook the gnocchi in small batches. This keeps them from sticking together.

Use a slotted spoon to remove gnocchi from water. It helps drain excess water quickly.

Don’t overcook the sage leaves. They should be crispy, not burnt.

For extra flavor, grate some Parmesan cheese on top before serving.

Storing leftover gnocchi is easy:

  1. Let it cool completely
  2. Put in an airtight container
  3. Keep in the fridge for up to 3 days

To reheat, warm it in a pan with a bit of butter. This brings back the crispy texture.

Freeze uncooked gnocchi for later use:

  • Spread them on a baking sheet
  • Freeze until solid
  • Transfer to a freezer bag
  • Store for up to 2 months

When you’re ready to eat, cook frozen gnocchi straight from the freezer. Just add a minute or two to the cooking time.