Gnocchi with Brown Butter

Once I started making my own homemade potato gnocchi, the next task was to decide on a sauce. One simple and tasty preparation is this delicious Gnocchi with Browned Butter. Brown butter – YUM!


You can start with a fresh or store bought gnocchi. I used homemade, which I rolled out and sliced into little pillows of flavor. MMMmmm.

Traditional homemade gnocchi are made with potatoes, flour, egg & salt. You'll be amazed at how easily these come together with typical pantry ingredients.

When you drop the gnocchi into the boiling water, they will initially sink to the bottom of the pot. After simmering for just a couple of minutes, they will float to the surface. That’s how you know when they are done. Remove them from the water with a slotted spoon to drain. Then drop them into a hot pan with some butter and sage.


Looking for more Gnocchi Recipes? Check out these recipes:

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Potato gnocchi 1 650 1

Gnocchi with Brown Butter and Sage

Ronda Eagle | Kitchen Dreaming
Making homemade gnocchi is easy and delicious and starts with simple ingredients.
5 from 2 votes
Prep Time 2 hrs
Cook Time 5 mins
Total Time 2 hrs 5 mins
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 251 kcal


For the Gnocchi

  • 2 large baking potatoes (Russet or Yukon gold work well)
  • 1/4 ricotta cheese
  • Salt and ground white pepper
  • 3/4 cup all-purpose flour
  • 1 egg , beaten

For the sauce

  • Olive oil , for frying
  • Freshly ground black pepper
  • 1/2 cup peas , defrosted if frozen
  • 2 tbsp butter
  • 2 sprigs of fresh sage
  • Zest of 1 lemon
  • Grated parmesan , to serve


  • Preheat the oven to 375˚F. Bake the potatoes in their skins for 1-1¼ hours until tender, then remove the flesh and mash until smooth.
  • Mix the ricotta cheese with a pinch of salt and white pepper and then add the flour along with the mashed baked potatoes. Make a well in the middle, add the beaten egg and combine the mixture with floured hands. Work the dough until a smooth dough has formed; about 5 minutes.
  • Cut the dough in half and shape each piece into a long cigar, about 1/2″ thick. Using the back of a floured butter knife, cut each length into 1″ pieces to make the gnocchi. Gently make a dent in each one – it will allow the gnocchi to hold more sauce.
  • Add the gnocchi to a large pan of boiling water, stirring briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes.
  • Heat a frying pan over medium-high heat and add a little olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until colored. Add the peas, butter and sage. Toss, then add the lemon zest.
  • Serve with grated parmesan.


Serving: 11/4 recipeCalories: 251kcalCarbohydrates: 40gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 56mgSodium: 73mgPotassium: 529mgFiber: 3gSugar: 2gVitamin A: 375IUVitamin C: 13mgVitamin D: 1µgVitamin E: 1mgVitamin K: 7µgCalcium: 28mgFolate: 75µgIron: 2mgZinc: 1mg
Tried this recipe?Let us know how it was!
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5 thoughts on “Gnocchi with Brown Butter”

  1. I must say it was hard to find your site in search results, but I’m so glad I did! These were amazing – and easy!


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