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    Home ยป Appetizers & Sides

    Creamy Sage Gnocchi

    Published: Sep 25, 2021 / Updated: Jan 17, 2023 / 10 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This creamy sage gnocchi recipe uses only a handful of ingredients and makes a decadent and simple but elegant side dish. It's ready in less than 20 minutes!

    Love sage? Try my Cheese Tortellini with Butter, Mushrooms, and Crispy Sage or these Rosemary & Sage Mashed Sweet Potatoes.

    creamy sage gnocchi in a white Le Creuset skillet

    Why you'll love it

    Can we all agree that sage butter sauce is one of the greatest inventions in cooking? It just feels SO fancy with hardly any effort at all! I'm so excited to bring you my new favorite gnocchi side dish. Yes, it's a one pan recipe. You're welcome.

    I think gnocchi is THE perfect thing to make for easy entertaining or date night at home. Instead of worrying about the meal, spend more time with the people you care about rather than fussing over dinner. They'll be impressed at how you pulled it off.

    Pro tip

    • Fresh sage is the star ingredient of this gnocchi, so be aware that it's a lot different than the dried/powered stuff and makes a big impact on the taste of this recipe.

    What you'll need

    • Butter - because frying sage in butter is absolutely amazing
    • Sage - I can't emphasize enough how important fresh sage is for this recipe!
    • Garlic - garlic adds another flavorful dimension
    • White wine - use your favorite white wine since you definitely taste the flavor in this sauce
    • Dijon mustard - you're missing out if you skip the Dijon mustard. It adds a wonderful savory quality to the sauce without overpowering it. Don't worry; you don't taste the mustard itself at all.
    • Cream - heavy cream is what makes the sauce so dreamy and luxurious
    • Gnocchi - these pillowy little delights are one of my favorite ingredients to use. They're no harder to work with than any other pasta.

    What kind of gnocchi do I use?

    • I use the shelf stable kind that's found in the dry pasta aisle in most major grocery stores. The refrigerated kind will work too. I would avoid using the one pan technique with homemade gnocchi as it's quite delicate and will possibly not hold up as well.
    • You don't need to boil the gnocchi ahead of time, and it thickens up the sauce beautifully from the potato starch.
    creamy sage gnocchi side dish in a white bowl with a golden serving spoon

    How to make sage butter gnocchi

    This is an overview, and full ingredients & instructions are in the recipe card below.

    • Add the butter to a skillet. Once it melts, cook it for a minute or so, then add in the sage and cook for another minute.
    • Stir in the garlic, white wine, Dijon mustard, and cream, then add in the uncooked gnocchi. Cook, uncovered, for 6-8 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
    • Stir in the parmesan cheese and serve right away!

    Tips for success

    • I recommend using either pinot grigio or sauvignon blanc. Be sure to use a white wine that you like the taste of since the flavor really shines through in this recipe.
    • If needed, you can swap the white wine for chicken broth.
    • I highly recommend grating your own parmesan. It's so much better than the pre-grated kind since it tastes fresh and melts really well! I use my Microplane to grate it.
    • I haven't tested it, but this recipe should work with half-and-half if you want to sub it for the heavy cream. It may not end up as rich and creamy, though.

    What to serve with this recipe

    • It would go well with any number of main courses, including Parmesan Crusted Chicken or Pan Seared Pork Chops.
    • Make it a complete meal and add a side salad with homemade Balsamic Dressing, or make this simple Parmesan Arugula Salad.

    Leftovers and storage

    • Keep leftovers in the fridge for up to 4 days in an airtight container.
    • I wouldn't recommend freezing this one. Creamy sauces don't turn out the same after thawing.
    • Reheat over a low heat in a small saucepan, giving it a stir every so often.

    More easy gnocchi recipes

    • Creamy Pesto Gnocchi
    • Gnocchi with Tomato Sauce
    • Chicken Alfredo Gnocchi Bake
    • Spinach and Artichoke Gnocchi
    close-up of gnocchi with sage cream sauce

    Questions about this gnocchi with creamy sage butter sauce, or want to leave a review? Talk to me in the comments below! I'm also on Instagram, and you can tag me #saltandlavender with your creations.

    creamy sage gnocchi in a white Le Creuset skillet

    Creamy Sage Gnocchi

    This creamy sage gnocchi recipe uses only a handful of ingredients and makes a decadent and simple but elegant side dish.
    5 from 4 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 521 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 2 tablespoons butter
    • 3 tablespoons fresh sage chopped finely
    • 1 clove garlic minced
    • 1/2 cup dry white wine
    • 1/2 teaspoon Dijon mustard see note
    • 1 cup heavy/whipping cream
    • 1 pound uncooked potato gnocchi
    • 1/2 cup freshly grated parmesan
    • Salt & pepper to taste

    Instructions
     

    • Add the butter to a skillet over medium heat. Once it melts, let it cook for about a minute.
    • Add the sage to the pan, and let it cook for a minute or so, stirring often.
    • Add the garlic, white wine, Dijon mustard, and cream to the skillet. Give it a good stir/whisk.
    • Add the uncooked gnocchi to the sauce and then cook, uncovered, stirring occasionally, for 6-8 minutes or until the gnocchi has softened and the starch released has thickened up the sauce to your liking. You may need to turn down the heat a bit if it's bubbling too much.
    • Take the pan off the heat and stir in the parmesan and season with salt & pepper as needed. Enjoy immediately.

    Notes

    • If you're using dry white wine and don't have any Dijon mustard, you can probably skip if, but if you're subbing the white wine for chicken broth, I highly recommend adding the Dijon for more flavor.
    • Serves 4-6 as a side.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 521kcalCarbohydrates: 44gProtein: 10gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 105mgSodium: 666mgPotassium: 102mgFiber: 3gSugar: 1gVitamin A: 1148IUVitamin C: 1mgCalcium: 245mgIron: 5mg
    Keyword creamy sage butter gnocchi
    Author Natasha Bull
    « Easy Meatball Casserole
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    1. Liz says

      January 28, 2022 at 3:42 PM

      5 stars
      Wonderful recipe! I substituted blue cheese and added chopped sweet peppers and sun dried tomatoes and mushrooms. Everyone in my family loved it!

      Reply
      • Miranda @ Salt & Lavender says

        January 28, 2022 at 5:51 PM

        Fantastic! ๐Ÿ™‚

        Reply
    2. Kathy Thomas says

      December 25, 2021 at 7:03 PM

      5 stars
      Made for Christmas with homemade ricotta gnocchi and is was delicious. Will definitely make again!

      Reply
      • Natasha says

        December 26, 2021 at 12:41 PM

        Wonderful!! ๐Ÿ™‚ I'm so happy you enjoyed it!

        Reply
    3. Jessica Marquis says

      October 30, 2021 at 4:48 AM

      5 stars
      I made this as written. Scrumptious! Pairs well with a crunchy fennel and arugula salad with a mustard vinaigrette (I use a recipe from Smitten Kitchen). Iโ€™m tempted to add some pumpkin purรฉe next time I make this, for more fall color and flavor. Thanks for the recipe!

      Reply
      • Natasha says

        October 30, 2021 at 10:34 AM

        You're very welcome!! I'm so happy you enjoyed it! I'll have to check out that salad... it sounds delicious.

        Reply
    4. Little House of Ady says

      September 29, 2021 at 10:52 AM

      5 stars
      Looks so yummy ! I'll try it one day or another, just keeping the recipe not far away from me. Thank you for this recipe and, as usual great job here. ๐Ÿ‘ Keep sharing with us ! ๐Ÿ™‚

      Reply
      • Natasha says

        September 29, 2021 at 11:31 AM

        You're very welcome!! I hope you enjoy it. ๐Ÿ™‚

        Reply
    5. Wendy Rogers says

      September 28, 2021 at 5:33 PM

      Mmmm ๐Ÿ˜‹ so yummy I had it along side your pan fried pork chops. ๐Ÿ˜‹

      Reply
      • Natasha says

        September 28, 2021 at 6:54 PM

        I'm so glad you tried it and enjoyed it!! Thanks for taking the time to comment, Wendy.

        Reply

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