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  • Writer's pictureRosangela Atte

Butter and Sage Gnocchi

Have you ever tried brown butter and sage gnocchi? It is my favorite way of eating gnocchi, and it literally take minutes to make! It might seem too simple of a sauce, but don't get fooled by its semplicity, it is way more complex in flavor than you might think, when done properly.

The caramelized milk solids give this dish a beautiful, sweet, nutty flavor, that needs to be experienced to be truly appreciated 🤎 The sage loses its bold, earthy edge, imparting to the sauce a mellow, herbaceous flavor, that complements the Parmigiano Reggiano so well.

I hope I've convinced you to try this dish☺️


-400 gr gnocchi

-6 tbsp unsalted butter

-12 or more fresh sage leaves

-Parmigiano Reggiano measured with your heart


1. While water is coming to a boil add the butter to a pan on medium-low heat

2. Keep swirling the pan while the butter is melting so the milk solids don't burn

3. When the butter starts turning into a golden color, add the sage and place the gnocchi into the water

4. Keep swirling the butter until it turns into a light brown color, then turn it off

5. When gnocchi float to the surface, they are ready

6. Scoop them out with a slotted apoon and add them to the pan

7. Turn the heat on low and toss them with the butter. Add some pasta water and let the the flavors marry and the water and butter emulsefy

8. Once they look glossy and creamy, they are ready to be plated

9. Add lots of Parmigiano Reggiano and enjoy!

Buon Appetito!🤎

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This pasta dish transports me to my beloved Napoli, every time I make it. I remember my nonno Pasquale coming home on Sundays, with bags full of fresh fish, that he bought 'al mercato'. He would plop

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