Gnocchi With Burnt Sage Butter

Gnocchi With Burnt Sage Butter

Gnocchi, those delightful Italian potato dumplings, have a way of capturing the hearts and palates of food enthusiasts around the world. When paired with burnt sage butter, this classic dish transforms into a culinary masterpiece, offering a symphony of flavors that dance on your taste buds. In this article, we’ll explore the art of making Gnocchi with Burnt Sage Butter and why this combination is a match made in gastronomic heaven.

The Perfect Gnocchi:

Before delving into the rich and nutty goodness of burnt sage butter, it’s crucial to start with perfectly crafted gnocchi. Traditionally made with potatoes, flour, and egg, the key to achieving pillowy, melt-in-your-mouth gnocchi lies in the preparation. Ensure your potatoes are well-cooked and riced to achieve a smooth consistency, and use just enough flour to bind the dough without making it too dense.

Once the dough is rolled and cut into bite-sized pieces, the gnocchi are typically boiled until they float to the surface. This method ensures a light and fluffy texture, setting the stage for the flavorful burnt sage butter to take center stage.

Burnt Sage Butter Elegance:

The burnt sage butter is where this dish truly comes to life. Sage, with its earthy and slightly peppery notes, takes on a new dimension when gently crisped in browned butter. This simple yet elegant sauce adds a layer of complexity to the dish, elevating it beyond the ordinary.

To prepare burnt sage butter, start by melting unsalted butter in a pan over medium heat. Add fresh sage leaves, allowing them to sizzle and infuse the butter with their aromatic essence. As the sage leaves crisp up and the butter begins to brown, the flavors intensify, creating a nutty and rich sauce that complements the lightness of the gnocchi.

Assembling the Dish:

Once your gnocchi are cooked to perfection and the burnt sage butter is ready, it’s time to bring these elements together. Gently toss the cooked gnocchi in the pan with the burnt sage butter, ensuring each dumpling is coated in the luscious sauce. The result is a dish that boasts a harmonious blend of textures and flavors.

For an extra touch of indulgence, consider grating some Parmesan or Pecorino cheese over the gnocchi just before serving. The sharpness of the cheese adds a delightful contrast to the richness of the burnt sage butter, completing the culinary experience.

Gnocchi with Burnt Sage Butter Recipe


For the Gnocchi:

  • 2 pounds russet potatoes, baked or boiled
  • 2 cups all-purpose flour, plus extra for dusting
  • 1 large egg, beaten
  • Salt, to taste

For the Burnt Sage Butter:

  • 1 cup unsalted butter
  • 1 bunch fresh sage leaves
  • Salt and black pepper, to taste


  • Grated Parmesan or Pecorino cheese for serving


1. Prepare the Gnocchi:

a. Start by baking or boiling the potatoes until they are fork-tender.

b. Allow the potatoes to cool slightly, then peel and rice them using a potato ricer or masher.

c. On a clean surface, make a mound with the riced potatoes and create a well in the center.

d. Sprinkle the flour over the potatoes, add a pinch of salt, and pour the beaten egg into the well.

e. Gently combine the ingredients, kneading the dough until it comes together. Be cautious not to overwork the dough to maintain a light texture.

f. Divide the dough into smaller sections and roll each section into a long, thin rope. Cut the rope into bite-sized pieces and shape each piece into a small dumpling.

g. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface. Remove with a slotted spoon and set aside.

2. Make the Burnt Sage Butter:

a. In a large pan, melt the unsalted butter over medium heat.

b. Add the fresh sage leaves to the melted butter, allowing them to sizzle and infuse the butter with their flavor. Swirl the pan occasionally to prevent burning.

c. Continue cooking until the butter turns a golden brown color and the sage leaves become crisp. Be careful not to let the butter burn.

d. Season the burnt sage butter with salt and black pepper to taste. Remove from heat.

3. Combine and Serve:

a. Gently toss the cooked gnocchi into the pan with the burnt sage butter, ensuring each piece is well-coated.

b. Optional: Grate Parmesan or Pecorino cheese over the gnocchi for added richness.

c. Serve immediately, and enjoy the delightful combination of pillowy gnocchi and the rich, nutty flavor of burnt sage butter.

This Gnocchi with Burnt Sage Butter recipe is a celebration of simple yet sophisticated flavors that are sure to impress. Bon appétit!

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