Name: Gnocchi with Garlic Butter and Sage
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 pounds (900g) russet potatoes; 1 1/2 cups all-purpose flour, plus more for dusting; 1 egg, lightly beaten; 1 teaspoon salt; 4 tablespoons unsalted butter; 2 cloves garlic, minced; 10 fresh sage leaves; Freshly ground black pepper, to taste; Grated Parmesan cheese, for serving (optional)

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Soft, pillowy potato gnocchi paired with a fragrant garlic butter and sage sauce—this Gnocchi with Garlic Butter and Sage dish is a celebration of simple Italian flavors done right. With just a few ingredients, I create something deeply comforting and satisfying. Whether I’m cooking for a cozy weeknight or entertaining guests, this homemade gnocchi always hits the spot.

Gnocchi with Garlic Butter and Sage

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 pounds (900g) russet potatoes

1 ½ cups all-purpose flour, plus more for dusting

1 egg, lightly beaten

1 teaspoon salt

4 tablespoons unsalted butter

2 cloves garlic, minced

10 fresh sage leaves

Freshly ground black pepper, to taste

Grated Parmesan cheese, for serving (optional)

Directions

I start by boiling whole russet potatoes (skin on) in salted water for about 20–25 minutes, until they're fork-tender. Then I drain and let them cool slightly.

Once they're cool enough to handle, I peel and mash them until smooth using a ricer or potato masher, letting the mash cool to room temperature.

I spread the mashed potatoes on a clean surface, sprinkle with salt and flour, then make a well in the center to add the beaten egg.

Using my hands, I gently mix everything together just until a soft dough forms—careful not to overwork it to keep the gnocchi tender.

I divide the dough into four portions and roll each into a rope about ½ inch thick, then cut into 1-inch pieces. Sometimes I roll them over a fork for those classic ridges.

I bring a large pot of salted water to a boil and cook the gnocchi in batches. When they float to the surface (usually in 2–3 minutes), I scoop them out with a slotted spoon.

In a large skillet, I melt the butter over medium heat, then add minced garlic and sage leaves. I cook that for 1–2 minutes until the butter is golden and fragrant.

I add the cooked gnocchi to the skillet and sauté them for 3–4 minutes until lightly golden.

I finish with freshly ground black pepper and serve warm with Parmesan if I’m feeling extra indulgent.

Servings and timing

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 4

Calories per serving: Approximately 320 kcal

Variations

Cheesy Twist: I sometimes stir in a bit of grated Pecorino Romano along with the Parmesan for a sharper bite.

Brown Butter Upgrade: Browning the butter a little longer before adding the garlic and sage deepens the nutty flavor.

Add Veggies: I occasionally toss in sautéed mushrooms or spinach to make it heartier.

Make it Gluten-Free: Swapping in a gluten-free all-purpose flour blend works well for a gluten-free version.

Lemon Zest: A touch of lemon zest added to the butter sauce gives the dish a light, bright finish.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over medium heat with a small splash of water or extra butter to help loosen everything up. Microwaving works in a pinch, but I find it can soften the texture a bit too much. These gnocchi aren’t ideal for freezing once they’ve been cooked, but I can freeze the uncooked gnocchi after shaping for a quick meal later—just freeze in a single layer first, then transfer to a bag.

FAQs

How do I know when the gnocchi dough is ready?

I look for a soft, pliable dough that holds together but isn’t sticky. If it feels too wet, I add a bit more flour—just a tablespoon at a time.

Can I use sweet potatoes instead of russet potatoes?

Yes, I’ve used sweet potatoes for a slightly sweeter version. I just reduce the flour slightly as sweet potatoes tend to be more moist.

Do I need to use a potato ricer?

Not necessarily. A potato masher works fine, but a ricer gives the fluffiest texture, which helps make lighter gnocchi.

Can I make the gnocchi ahead of time?

Absolutely. I often shape the gnocchi and freeze them uncooked. When I’m ready to cook, I just drop them straight into boiling water from frozen.

What kind of sage should I use?

I always go for fresh sage—its aroma and flavor are essential here. Dried sage won’t have the same impact in the butter sauce.

Conclusion

This gnocchi with garlic butter and sage is my go-to comfort food that brings a bit of Italy into my kitchen. I love how such simple ingredients come together into something so flavorful and satisfying. Whether I’m cooking for family, friends, or just myself, it’s always worth the extra bit of effort.

Recipe:

Gnocchi with Garlic Butter and Sage

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Author: Cheryl
Total Time: 1 hour
Yield: 4 servings
Diet: Vegetarian

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Description

Soft and pillowy homemade potato gnocchi served in a fragrant garlic butter and sage sauce. A comforting and elegant Italian-inspired dish made with simple ingredients.

Instructions

Boil whole russet potatoes (skin on) in salted water for 20–25 minutes, until fork-tender. Drain and let cool slightly.
Peel the potatoes and mash them until smooth using a ricer or potato masher. Let the mash cool to room temperature.
On a clean surface, spread the mashed potatoes, sprinkle with salt and flour, and make a well in the center. Add the beaten egg.
Gently mix with hands until a soft dough forms, being careful not to overwork it.
Divide the dough into four portions. Roll each into a ½-inch thick rope and cut into 1-inch pieces. Optionally, roll each piece over a fork to create ridges.
Bring a large pot of salted water to a boil. Cook gnocchi in batches. When they float to the top (2–3 minutes), remove with a slotted spoon.
In a large skillet, melt butter over medium heat. Add garlic and sage leaves; cook for 1–2 minutes until butter is golden and fragrant.
Add cooked gnocchi to the skillet and sauté for 3–4 minutes until lightly golden.
Season with freshly ground black pepper and serve warm with grated Parmesan if desired.