Gnocchi In A Brown Butter Sauce

Every region has its own version of a dumpling recipe. Well, the Gnocchi is the Italian dumpling. This one, made from potatoes, and is like little soft pillows of goodness in every bite.

Now, of course, you could make Gnocchi from scratch, and they would be so delicious. For a weeknight meal, I’m taking some help from my grocery store. Today the grocery store offers some great choices where the work is done for you. I promise this recipe can be on the table in 15 minutes. This is my Gnocchi In A Brown Butter Sauce.


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Colander-Style Spoon

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Sage (2)


Flat Leaf Italian Parsley



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Prep Time: 5 minutes
Cooking Time: 12 to 15 minutes
Total Time: 20 minutes
Yields: 2 servings
Equipment: 1 (6-quart) saucepot, 1 (12-inch) sauté pan, mesh sieve, a medium-size bowl, colander spoon, Microplane

1 (17-ounce) package of store-bought Gnocchi
2 cups of frozen peas, thawed
1 lemon, zested and juiced
1 tablespoon of fresh sage leaves, julienned and finely chopped
1 stick of butter, unsalted
1 teaspoon of Kosher salt
1/2 a teaspoon of fresh ground black pepper
1/2 teaspoon of red pepper flakes, optional
1 cup of Parmigiano-Reggiano cheese, freshly grated (extra for garnishing each dish)
2 tablespoons of Italian flat-leaf parsley for garnish,  finely chopped for garnish

Start by having a large pot of salted boiling water ready on the stove, to go, for the gnocchi.

Also, in a large sauté pan over medium heat melt the butter. Continue cooking the butter until it produces a milky foam all around. Once the foam disappears and the butter becomes light brown in color and has a nutty flavor and aroma, around 7 to 10 minutes, it’s reached the *brown butter stage. The time for this process may vary.

Drop the gnocchi.

Add the sage, lemon juice, red pepper flakes, Kosher salt, and fresh ground black pepper (Don’t be alarmed if the sage should turn brown). Once the gnocchi begins to float to the top, using a colander spoon, transfer the gnocchi to the pan. Toss the gnocchi with brown butter.

Add the peas into the pasta water to heat through. Transfer the peas using the colander spoon to the pan. Add the lemon zest, toss to combine. Remove the pan from the heat. Add the grated Parmigiano-Reggiano cheese, and toss.

Ladle the gnocchi into a porcelain serving bowl, grate more cheese, and a sprinkling of parsley over the top, and serve. There you have it, my Gnocchi In A Brown Butter Sauce.

*Brown Butter: This is the process where butter that’s been heated in a pan becomes light brown color and has a nutty flavor and aroma. Cooking time may vary depending on how much butter you’re using. Keep in mind the milk solids contained in butter are what caramelize and turn brown in color, not the butter itself.