Go Back
–+ servings
Print Recipe
4.60 from 10 votes

Gnocchi with Lemony Sage Brown Butter Sauce

My 20-minute ricotta gnocchi recipe meets its match with the most heavenly 5-ingredient lemony sage brown butter sauce.  Feel free to also add in a bit of garlic to the sauce, if you would like.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: pasta, vegetarian
Servings: 4 -6 servings

Ingredients

  • 1 batch 20-Minute Ricotta Gnocchi
  • 8 tablespoons unsalted butter
  • 20 large fresh sage leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 small fresh lemon
  • freshly-grated Parmesan cheese
  • fine sea salt and freshly-cracked black pepper to taste

Instructions

  • Cook the ricotta gnocchi according to recipe instructions.
  • Meanwhile, heat the butter in a large sauté pan over medium-high heat.  Once the butter has nearly melted, add in the sage leaves and crushed red pepper flakes.  Continue to cook for 2-3 minutes until the butter has turned a light brown color and the sage leaves are crispy.  (Keep a very close eye on the butter so that it does not burn!)
  • Remove pan from the heat.  Add in the cooked (and drained) gnocchi, plus the zest and juice (about 1-2 tablespoons) of the lemon.  Toss to combine.  Then taste and add however much salt and pepper is needed.  (I used a generous pinch of both.)
  • Serve warm, garnished with lots and lots of Parmesan cheese.