Butter Sage Gnocchi
Tender potato gnocchi tossed in a rich brown butter sauce with crispy sage leaves and savory pancetta, finished with fresh parsley. A comforting Italian classic that's surprisingly simple to make at home.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 lb gnocchi
- 4 oz pancetta
- 4 tbsp butter
- 12 leaves fresh sage leaves
- 2 tbsp fresh parsley
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 1 lb gnocchi and cook until they float to the surface, about 2-3 minutes. Reserve 1/2 cup of the pasta water, then drain the gnocchi.
- 2
In a large skillet over medium heat, cook the 4 oz diced pancetta until crispy and golden, about 5-7 minutes. Use a slotted spoon to transfer the pancetta to a plate, leaving the rendered fat in the skillet.
- 3
Add the 4 tbsp butter to the same skillet and melt over medium heat. Add the 12 sage leaves and cook until the butter turns golden brown and smells nutty, and the sage leaves are crisp, about 3-4 minutes.
- 4
Add the cooked gnocchi and crispy pancetta to the skillet. Toss gently to coat everything in the brown butter sauce, adding a splash of the reserved pasta water if needed to loosen the sauce.
- 5
Season with the 1 tsp salt and 1/2 tsp black pepper. Cook for 1-2 minutes until the gnocchi are heated through and slightly golden on the edges.
- 6
Remove from heat and sprinkle with the 2 tbsp chopped fresh parsley. Serve immediately, spooning any extra brown butter and sage over the top.
Tools you’ll need
- Large pot
- Large skillet
- Slotted spoon
- Measuring spoons
- Chef's knife
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