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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

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.
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
4.67 from 12 votes

Creamy Sage Gnocchi

This creamy sage gnocchi recipe uses only a handful of ingredients and makes a decadent and simple but elegant side dish.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4

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.

Nutrition

Calories: 521kcal, Carbohydrates: 44g, Protein: 10g, Fat: 32g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 666mg, Potassium: 102mg, Fiber: 3g, Sugar: 1g, Vitamin A: 1148IU, Vitamin C: 1mg, Calcium: 245mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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22 Comments

    1. Strange – it’s never curdled on me or other reviewers. Did you use at least 33% fat cream or something lower fat? Did you add it cold straight from the fridge to a screaming hot pan? The pan shouldn’t have been super hot when adding the cream if you followed the recipe.