Sage Brown Butter for Gnocchi

Another new menu item for Lowcountry Bella 2026 pasta classes.!  Brown butter (“burro fuso”) and sage (“salvia”) is a classic northern Italian pairing, often served with gnocchi, ravioli, or other stuffed pastas. It’s especially popular in home cooking and rustic trattorias, where the focus is on high-quality ingredients and simplicity. I had several people tell me this was one of their favorites by far!  While we made the gnocchi fresh, you can use store bought if you are in a hurry.  However if you feel inclined to make fresh gnocchi, here are some links.

https://www.lowcountrybella.com/post/potato-gnocchi

https://www.lowcountrybella.com/post/ricotta-gnocchi

You will need:

½ cup (1 stick) unsalted butter

10–12 fresh sage leaves

2–3 cloves garlic, whole

¾ tsp kosher salt (adjust to taste)

½ tsp freshly ground black pepper

½ cup finely grated Parmesan cheese (plus extra for serving)

1 lb prepared/cooked gnocchi

In a large skillet over medium heat, melt the butter. Lightly smash the garlic cloves and add them to the butter. Cook, swirling occasionally, until the garlic turns golden and the butter has a nutty aroma (about 5–6 minutes). Add the sage leaves and fry for 1–2 minutes until crisp. Remove the garlic and sage to a small bowl for garnish. Add the prepared gnocchi to the brown butter and gently toss to coat. If the sauce seems thick, add a splash of water or reserved gnocchi cooking liquid to loosen it. Remove the pan from heat. Stir in the Parmesan cheese until smooth and creamy, adding a bit more water if needed. Remove the pan from heat. Stir in the Parmesan cheese until smooth and creamy, adding a bit more water if needed.