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!
If you're a fan of sage or want to try something a little different, give this gnocchi recipe a try! I've been using my one pan cooking technique for gnocchi since 2017. In a nutshell, you don't need to pre-cook the gnocchi because it'll cook right in the sauce, and the starch released from the potatoes will thicken the sauce quickly with very little effort.
This gnocchi with sage cream sauce is perfect for easy entertaining or date night at home.
How to make creamy sage gnocchi (overview):
Add the butter to a skillet, and 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 and serve right away. (Full ingredients & instructions are in the recipe card below)
What kind of gnocchi to 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 this technique for homemade gnocchi as it's quite delicate and will likely not hold up as well.
Love sage? Try my Cheese Tortellini with Butter, Mushrooms, and Crispy Sage or these Rosemary & Sage Mashed Sweet Potatoes.
Recipe notes & tips:
- Use fresh sage as it's a lot different than the dried/powered stuff and makes a big difference to this recipe.
- 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.
- You do not need to boil the gnocchi ahead of time for this recipe.
- I highly recommend grating your own parmesan. It's so much better than the pre-grated kind (tastes and melts better). 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?
You may also like...
- Creamy Pesto Gnocchi
- Gnocchi with Tomato Sauce
- Chicken Alfredo Gnocchi Bake
- Spinach and Artichoke Gnocchi
Questions about this gnocchi with creamy sage butter sauce? Talk to me in the comments below!
Creamy Sage Gnocchi
- 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
- 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.
- 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.