Potato Gnocchi with Sage Butter
Packaged potato gnocchi are tossed in nutty browned butter with fresh sage, lemon, and vegetarian Parmesan cheese. A quick vegetarian dinner with rich flavor and simple grocery-store ingredients.
- brown butter
- comfort food
- dinner
- egg free
- family friendly
- gnocchi
- italian
- lemon
- lunch
- main course
- nut free
- packed lunch
- parmesan
- pasta
- potato gnocchi
- quick
- sage
- soy free
- stovetop
- vegetarian
- weeknight
- Cuisine
- Italian
Shopping options
Check ingredients to include themPackage used · most used first
Shelf-stable potato gnocchi · 1 Package
Simple Truth Organic® Traditional Potato Gnocchi
100%
Details
Fresh sage · 1 Package
Simple Truth Organic® Sage
100%
Details
Garlic · 1 Count
Garlic
Sale
100%
Details
Unsalted butter · 4 Ounce
Land O Lakes Unsalted Butter in Half Sticks
Sale
25%
Details
Vegetarian Parmesan cheese · 1 Ounce
Simple Truth Organic® Grated Parmesan Cheese
20%
Details
Lemon juice · 1 Tablespoon
Kroger® 100% Lemon Juice
3%
Details
Freshly ground black pepper · 0.25 Teaspoon
McCormick Black Pepper Grinder, 1.0 oz
2%
Details
Fine sea salt · 1 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
water · 0.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- shelf-stable potato gnocchi-1 package
- butter-4 ounces
- fresh sage-1 package
- garlic-1 clove
- reserved gnocchi cooking water-1/2 cup
- lemon juice-1 tablespoon
- fine sea salt-1 teaspoon
- vegetarian Parmesan cheese-1 ounce
- freshly ground black pepper-1/4 teaspoon
Bring a large pot of water to a boil. Meanwhile, pick the sage leaves from the stems, chop half of the sage, mince the garlic, and grate the cheese.
Keep fingers clear of the knife blade and box grater while chopping sage, mincing garlic, and grating cheese.
When the water is boiling, begin melting the butter in a large skillet over medium heat. Add 3/4 teaspoon salt and the gnocchi to the boiling water; cook until the gnocchi float and are tender but not mushy, about 2 to 3 minutes. Reserve 1/2 cup cooking water, then drain the gnocchi. If the butter needs another minute to brown, let the drained gnocchi wait briefly in the colander.
Use care when draining the gnocchi, as steam from the pot can burn.
Continue cooking the butter, swirling often, until the foaming subsides and the butter smells nutty and lightly browned, about 3 to 5 minutes total.
Watch the butter closely while browning; remove it from the heat if it starts to smoke.
Add the whole and chopped sage to the browned butter; cook until the sage is fragrant and the butter is golden brown, 30 to 60 seconds. Stir in the garlic for 15 seconds, then remove the skillet from the heat.
Add sage and garlic carefully to the hot butter to reduce splatter.
Add the drained gnocchi, remaining 1/4 teaspoon salt, black pepper, and lemon juice to the skillet. Toss over medium-low heat until the gnocchi are coated and the sauce looks glossy, adding reserved cooking water 1 tablespoon at a time as needed.
Keep the skillet handle turned inward to prevent accidental spills.
Remove from the heat, add the vegetarian Parmesan, and toss until the cheese melts slightly and the gnocchi are well coated. Serve hot.
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