Brown Butter Sage Gnocchi Bake (Printable)

Gnocchi with nutty brown butter, crispy sage, and melted cheese in a comforting, oven-baked main.

# Components:

→ Gnocchi

01 - 500 grams potato gnocchi

→ Brown Butter and Sage

02 - 80 grams unsalted butter
03 - 15 fresh sage leaves

→ Sauce and Cheese

04 - 250 milliliters heavy cream
05 - 1 garlic clove, finely minced
06 - 100 grams grated Parmesan cheese
07 - 120 grams shredded mozzarella cheese
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/8 teaspoon ground nutmeg (optional)

# Directions:

01 - Preheat oven to 400°F (200°C). Lightly grease a medium baking dish, approximately 8x12 inches.
02 - Boil gnocchi in salted water until they float, typically 2-3 minutes. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add sage leaves and cook, swirling, until butter turns golden brown and fragrant, and sage leaves are crisp, about 4 minutes. Remove sage leaves with a slotted spoon and reserve. Remove skillet from heat.
04 - To the browned butter, add minced garlic and cook for 30 seconds until fragrant. Stir in heavy cream, salt, pepper, and nutmeg (if using). Simmer gently for 2 minutes.
05 - Add cooked gnocchi to the skillet and gently toss to coat. Stir in half of the Parmesan and half of the mozzarella.
06 - Transfer the mixture to the prepared baking dish. Sprinkle with remaining Parmesan and mozzarella. Top with crispy sage leaves. Bake for 15 minutes, until cheese is melted and bubbly and the top is lightly golden. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Ready in under an hour
  • Uses mostly pantry staples
  • Achieves gourmet flavor with simple techniques
  • Perfect balance of creamy and crispy textures
02 -
  • The dish tastes even better the next day
  • Brown butter is done when it smells nutty and has amber flecks
  • Can be assembled ahead and baked just before serving
  • Perfect for entertaining as it feels special but is actually simple
03 -
  • Reserve 1/4 cup of gnocchi cooking water to add to the sauce if it seems too thick
  • For extra browning on top, place under the broiler for the final 1-2 minutes
  • Let the dish rest for a full 5 minutes before serving to allow the sauce to thicken properly

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