Homemade Gnocchi in a Brown Butter Sage Sauce

Prep 30 mins
Cook 10 mins
Add'l 2 hrs
Total 2 hrs 40 mins
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Gnocchi in a Brown Butter Sage Sauce is an easy dinner recipe with homemade potato pasta. Take out that food processor and let’s get started on some Italian comfort food!

A Skillet on a Table Filled with Gnocchi in a Brown Butter Sage Sauce

Easy Homemade Gnocchi in a Brown Butter Sage Sauce

What’s that? You made some resolutions yesterday? That’s cool, but I brought you some potato pasta in a butter sauce. It’s like heaven and it makes your diet resolution sound super lame. I promise that I will get around to serving up some ass friendly recipes to help you lose those pesky holiday cookie pounds…but not today, not yet. I’m just not ready.

Fresh Gnocchi on a Lightly Floured Surface with a Metal Fork

Instead, today we are talking about Gnocchi and using ::gasp:: dehydrated potatoes. A few months back, I got the chance to visit Idaho and visit some of their amazing potato farms. I also got to go behind the scenes and learn about what happens to all the potatoes that are too ugly or too big to make it to our grocery store shelves.

Seeing the process Idahoan goes through with their potatoes opened me up to using them more in my cooking at home. I have used them to thicken soups and to make Gnocchi! Baking and peeling super hot potatoes takes time (and leaves me with burnt fingers because I have zero patience), but whipping up Gnocchi in a food processor is any lazy girl’s dream.

A Bowl of Potato Gnocchi with Brown Butter Sage Sauce on a Wooden Table with a Metal Spoon Digging Into the Gnocchi

From start to finish, I had dinner on the table in about 45 minutes. Not to bad for Gnocchi! Just a little time to roll out the dough and form the gnocchi…then you are boiling them and whisking up a delicious brown butter sage sauce. Any true Italian is shaking their head at me right now…but I know some of you are thanking me. :)

Yield: 4

Homemade Gnocchi in a Brown Butter Sage Sauce

Homemade gnocchi on a plate.

Gnocchi in a Brown Butter Sage Sauce is an easy dinner recipe with homemade potato pasta. Take out that food processor and let's get started on some Italian comfort food!

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes


For the Gnocchi

  • 2 cups instant potato flakes
  • 1 cup all purpose flour, plus more for rolling
  • 1 cup water
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • freshly ground black pepper, to taste

For the Brown Butter Sage Sauce

  • 1 stick unsalted butter
  • 2 shallots, thinly sliced
  • 3 tablespoons fresh sage, minced
  • Freshly ground black pepper and salt, to taste
  • ½ cup grated asiago cheese


  1. In a food processor, combine all ingredients (potato flakes, flour, water, eggs, melted butter, salt, oregano and black pepper). Mix at low speed until dough forms.
  2. Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed.
  3. Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet.
  4. At this point, you may refrigerate the uncooked gnocchi for up to 2 hours or freeze them on the baking sheet and then transfer them into a covered container and store in the freezer for several weeks.
  5. Bring a large stock pot of water to a boil. Add a pinch of salt, and cook the gnocchi until they float to the top. With a slotted spoon, remove the gnocchi and spread on a baking sheet while brown-butter sauce finishes cooking.
  6. While the gnocchi are cooking, heat the butter in a deep sauté pan over medium-high heat. Once butter is melted, let sit undisturbed until the outside edges have begun to caramelize, about 2 minutes. Quickly swirl the skillet and add shallot and sage.
  7. Let cook for 1 minute longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary. Sprinkle with asiago cheese and serve immediately.


You can add a little half and half (about 1/4 cup) to the sauce if you are craving a creamy sauce. Just whisk it in right before you stir in the gnocchi!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 587Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 192mgSodium: 895mgCarbohydrates: 47gFiber: 4gSugar: 3gProtein: 13g


This post may contain affiliate links. Read my disclosure policy.

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26 Responses
  1. robin

    I don’t have afood processor. I do have a hand held mixer and blender. how can I make this without a food processor? home made gnocci sounds awesome and the sauce is simple and yummy.

  2. Erin @ Dinners, Dishes and Desserts

    Love this quick idea – it is on my list to make gnocchi this year, wonder if this would be considered cheating?

  3. Erin @ Texanerin Baking

    I love that you used potato flakes! Just makes it easier. Now if I could find potato flakes where I live… that’d just be dandy. :)

    And this gnocchi looks SO good. I love love love gnocchi but unfortunately I’m a failure at gnocchi making. The stuff out of the bag? I can do that but then I eat the entire bag in one sitting. Not so good. I need to find potato flakes!

  4. Meghan

    This might totally be easier than using real potatoes, but giiiirl, lazy it is not! Lazy is frozen gnocchi. I’m sure this tastes much better than lazy. Don’t sell ya self short! :) I’m gonna try it (I’m not lazy either). Thanks!

  5. Jess Gonzalez | Feast With Me


    Ahem. My apologies, but as a college student who constantly craves gnocchi and does not own a ricer or all that other crazy crap you need to make gnocchi, you pretty much just made my 2013 amazing. Thank youuuuu!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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