Gnocchi with Sage Butter Sauce Recipe

Gnocchi is a traditional Italian dish that has been around for centuries. The beginning of gnocchi is believed to date back to Roman times when a type of dumpling made from semolina was popular. Over time, the recipe evolved to include potatoes, which became popular in Italy in the 16th century after being introduced from the Americas.

Sage butter sauce is a classic Italian accompaniment to gnocchi. Sage is an herb that grows abundantly in the Mediterranean region and has been used in the Italian cuisine for centuries. The butter sauce is made by melting butter and adding sage leaves, which infuse the butter with their aromatic flavor.

gnocchi with greenery on a plate

Together, gnocchi with sage butter sauce is a delicious and comforting dish that has stood the test of time and remains a classic among Italian food lovers worldwide.

gnocchi with sage butter beside a modern kitchen interior

Gnocchi with Sage Butter Sauce

This Gnocchi with Sage Butter Sauce recipe is a delicious and comforting pasta dish that's perfect for a cozy night in. The tender potato dumplings are coated in a fragrant and savory sauce made with butter, garlic, and fresh sage, creating a flavorful and satisfying meal.
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Course: Appetizer, Side Dish
Cuisine: American, Italian
Keyword: gnocchi, sage butter, sauce


  • 2 lbs potatoes
  • 1 egg yolk
  • cups flour
  • 1 tsp salt
  • ½ cup unsalted butter
  • 12 fresh safe leaves
  • ½ cup Parmesan cheese freshly grated
  • salt and pepper to taste


  • Preheat the oven to 400°F.
  • Poke the potatoes with a fork and bake them for 1 hour or until they are tender.
  • Peel the potatoes and pass them through a potato ricer into a large mixing bowl.
  • Add the egg yolk, salt, and flour until a dough forms. Refrain from overworking the dough.
  • Prepare a clean work surface with flour and divide the dough into 4 equal pieces. Roll each piece into a long, thin log about 3/4 inch in diameter. Cut each record into 3/4-inch slices and gently press each piece with a fork to create ridges.
  • Bring a large pot of salted water to a quick boil. Cook the gnocchi in batches until they float to the surface, then cook for another 15-20 seconds.
  • In a separate pan, melt the unsalted butter over medium heat. Then add the sage leaves and cook for 1-2 minutes until the butter is browned and the sage leaves are crispy.
  • Remove the sage leaves from the pan and set aside. Place the gnocchi to the pan and toss until coated in the sage butter sauce. Cook for an additional 1-2 minutes until the gnocchi is slightly crispy and browned.
  • Season with salt and pepper to taste and sprinkle with freshly grated Parmesan cheese and crispy sage leaves. Serve immediately.
gnocchi with sage butter beside a modern kitchen interior
cooked food on black ceramic plates

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