Fall Brown Butter and Sage Gnocchi (Under 30 Minutes)
This quick and flavorful gnocchi recipe combines crispy sage and nutty brown butter for a perfect fall dish ready in under 30 minutes.
Ingredients
Gnocchi
- 1 pound potato gnocchi (store-bought or homemade)
- 6 tablespoons unsalted butter
- 12-15 leaves fresh sage leaves
- 1 small garlic clove (finely grated or minced)
- 1/2 teaspoon kosher salt (plus more for the pasta water)
- 1/4 teaspoon black pepper
- 1/3 cup finely grated Parmigiano Reggiano (plus more for serving)
- Optional lemon zest or a squeeze of lemon juice to finish
Instructions
- Bring a large pot of salted water to a boil. Cook gnocchi until they float, about 2–3 minutes. Transfer with a slotted spoon and set aside.
- Melt butter in a skillet over medium heat. Add sage leaves and cook until golden and crispy, about 3–4 minutes. Stir in garlic for 30 seconds.
- Add cooked gnocchi to the skillet and sear for 1–2 minutes until golden.
- Season with salt and pepper. Stir in Parmesan and finish with lemon if desired. Serve hot with extra cheese.
Notes
Use fresh sage for best flavor and cook gnocchi until they float for perfect texture.