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 Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Keyword: creamy sage butter gnocchi
Servings: 4
- 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.
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