Soft, light homemade gnocchi dressed in a simple yet irresistible brown butter and sage sauce. Whether you make the gnocchi from scratch or use store-bought, this easy dish delivers elegant, comforting flavour — perfect for busy weeknights or a dinner party.
Use homemade ricotta gnocchi, potato gnocchi or good-quality store-bought — any option works beautifully with this sauce.
This brown butter and sage dressing is one of the quickest and most flavourful ways to serve gnocchi. Golden, nutty brown butter combined with crisp, aromatic sage creates a simple sauce with real depth.
What is Brown Butter?
Brown butter, known as beurre noisette in French, is simply butter cooked until the milk solids turn a light brown and develop a toasty, nutty aroma. A light-coloured pan helps you monitor the colour as it browns, but it’s not essential.
Butter browns quickly and can burn if you’re not watching it, but used carefully it’s an effortless way to add a rich, nutty note to sauces and pairs beautifully with fresh herbs.
How to make Gnocchi with Brown Butter Sage Sauce – step by step
If you want to make ricotta gnocchi from scratch, follow a detailed recipe with step-by-step photos — they’re quick and easy. Ingredients are mixed in a bowl, there’s no kneading, and you can make them in about 10 minutes.
Alternatively, you can make homemade potato gnocchi with a short tutorial that covers the basics.
Whether using homemade or store-bought gnocchi, bring a large pot of salted water to a rolling boil and cook the gnocchi until they float.
While the gnocchi cooks, melt the butter in a wide pan over medium heat. When the butter begins to foam, add the sage leaves. Swirl the pan occasionally and watch until the butter turns a light brown and smells nutty, then remove from the heat — this usually takes only a minute or two.
When the gnocchi float to the surface, transfer them with a slotted spoon straight into the pan with the brown butter and sage. A little of the cooking water will splash into the pan and help to loosen and flavour the sauce.
Toss the gnocchi gently in the sauce to coat, then serve immediately while hot and glossy.
Other ways to use this brown butter sage sauce
The sauce is extremely versatile. Ideas to try:
- Toss with fresh pasta and plenty of freshly grated Parmesan for a quick, delicious meal.
- Serve over pan-seared chicken, finishing with a squeeze of lemon to brighten the dish.
- Spoon over grilled steak — swap sage for thyme and add garlic if you like.
Extra tips for making the sauce
- Adding the sage: Add sage or your chosen herb when the butter first foams so the leaves crisp without burning.
- Watching the butter: Swirl the pan once or twice as the foam subsides and the butter begins to brown.
- Prevent burning: When the butter reaches a light brown colour, remove the pan from the heat to stop it from burning.
- Timing: The sauce takes only a minute or two, so have your gnocchi or pasta ready before you start.
- If serving with meat, cook the meat first and make the sauce while it rests for an easy finish.
Other recipes using butter and sage
- Bagna Cauda – Anchovy, Garlic & Butter Dip
- Fried Sage Leaves
- Butternut Squash Lasagna with Sage, Prosciutto & Goat’s Cheese
- Beetroot Gnudi in a Sage & Butter Sauce
If you tried this Gnocchi with Brown Butter and Sage Sauce or another recipe from the blog, please rate it and share your feedback in the comments — I love hearing from readers!
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and sometimes video to make success easy.
Gnocchi with Brown Butter and Sage Sauce
By Emily
Ingredients
- 15.8 oz (450g) gnocchi, homemade or store-bought
- 3.5 oz (100g) butter
- 6-7 sage leaves
Instructions
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Bring a large pot of salted water to a boil and cook the gnocchi until they float.
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While the gnocchi cooks, melt the butter in a wide pan. When it foams, add the sage leaves. Swirl the pan occasionally and watch the butter until it becomes a light brown and smells nutty; this takes about 1–2 minutes. Remove from the heat.
-
When the gnocchi float, transfer them with a slotted spoon into the pan with the brown butter and sage. A splash of cooking water will help loosen the sauce.
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Toss gently to coat and serve immediately.
Notes
- Use a light-coloured pan if you’re unsure — it makes it easier to see the butter’s colour as it browns.
- Add the sage when the butter starts foaming so the leaves crisp but don’t burn.
- Swirl the pan once or twice while the butter foams and browns; remove from heat when it reaches a light brown colour.
- The sauce takes just a minute or two, so have the gnocchi or pasta nearly ready before you start.
- If serving with meat, cook the meat first and make the sauce while it rests.
Other ways to use brown butter sage sauce
- Toss with fresh pasta and plenty of Parmesan for an easy, elegant dish.
- Try it with chicken and a squeeze of lemon.
- Use it over steak and experiment with garlic or thyme instead of sage.
Helpful Info for All Recipes
- I always use extra virgin olive oil in my recipes unless stated otherwise.
- When using canned or jarred tomatoes I recommend trusted brands for consistent flavour.
- Vegetable sizes are medium unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.