Browned Butter Sage Sauce

A quick, elegant sauce that pairs beautifully with ricotta or potato gnocchi. Simple to prepare, it highlights the nutty aroma of browned butter and the earthy perfume of fresh sage. When served with gnocchi, a pinch of nutmeg in the dough adds warm, slightly sweet notes that complement the savory depth of the sage. This classic combination appears throughout Italian cooking—in pasta, meatballs, gnocchi, and creamy soups—where sage contributes its herbaceous edge and nutmeg lends a subtle, cozy warmth.

Ingredients

• 6 tbsp unsalted butter (85 g)
• 8–10 fresh sage leaves
• ⅛ tsp table salt (or to taste)
• freshly ground black pepper (to taste)
• 2 tbsp grated parmesan (optional, for finishing)
• ½ tsp lemon juice (optional, brightens flavor)

Directions

Brown the Butter

In a medium skillet or saucepan, melt the butter over medium heat. Add the sage leaves and cook, swirling occasionally, until the butter turns deep golden and smells nutty, about 4–5 minutes. The sage will crisp slightly as it fries.

Finish the Sauce

Remove from heat and stir in salt, black pepper, and lemon juice if using. Serve the sage leaves whole or remove them depending on preference.

Serve

Toss hot, drained gnocchi directly in the pan with the brown butter sauce until evenly coated. Serve immediately with freshly grated parmesan.

Notes

Preparation

• Watch closely—brown butter goes from nutty to burnt quickly. Remove from heat as soon as the milk solids turn golden.
• Create a silkier sauce by swirling in 1–2 tbsp pasta or gnocchi cooking water to form a light emulsion.
• For deeper sage flavor, crisp the leaves for an extra 30 seconds before removing the pan from heat.

Serving Suggestions

• Drizzle over ricotta gnocchi, potato gnocchi, or sweet potato gnocchi.
• Excellent on cheese ravioli, butternut squash ravioli, or spinach ravioli.
• Also delicious over roasted vegetables, grilled chicken, or sautéed mushrooms.

Variations

• Garlic Brown Butter: Add one lightly crushed garlic clove to the skillet during browning; remove before serving.
• Brown Butter & Walnut: Stir in ¼ cup toasted chopped walnuts for added crunch.
• Lemon-Sage Butter: Increase lemon juice to 1 tsp and add ½ tsp lemon zest for brightness.

Make-Ahead & Storage

• Best served immediately after browning.
• Refrigerate leftover sauce up to 3 days; rewarm gently over low heat before serving.
• Sage leaves soften in storage—crisp fresh leaves separately if reheating.