Gnocchi with Butter Sauce

This gnocchi with butter sauce features tender, pillowy gnocchi tossed in a rich butter and white wine sauce with savory sausage and aromatic sage. Quick to prepare and full of comforting flavor, it’s a satisfying dinner option perfect for busy weeknights.

Anyone who knows me knows how much I adore gnocchi—whether it’s made with ricotta like this recipe or the classic potato version. A few weeks ago, I reshared my post on how to make gnocchi from scratch, and several readers reached out asking for a recipe featuring a sage butter sauce. So, I got to work.

Just picture it: tender little pillows of gnocchi swirled through a warm, velvety sauce made of butter, white wine, and fragrant sage. One bite, and you’re met with pure comfort. The rich, savory flavors and soft texture make this dish one of those meals that feels like a warm hug.

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Helpful tips

• You can make the gnocchi well before you start the recipe. If you make it the same day, you can put a jelly roll pan filled with the gnocchi in the fridge or freezer until you need them.
• If you make the gnocchi days prior, first add the gnocchi as you make it to a jelly roll pan and place in the freezer for at least a half hour. Next, add the frozen gnocchi to a gallon sized bag and place the bag in the freezer. The gnocchi won’t stick together. Then you take them out right before you need them.
• Next comes the gnocchi and you won’t need a lot of water to cook the gnocchi – I say around 3 – 4 cups in your medium stockpot.
• Once the water has come to a boil, carefully add the gnocchi to the water, stir and within 5 minutes, the gnocchi will float to the top of the water. Fish them out as they bob to the surface and place them in a bowl.
• Use butter in this recipe and NOT margarine.
• You can find fresh sage in the produce section. They come in little plastic containers. Want a little extra flavor, add some fresh herbs when you serve it like, fresh basil or parsley.

How to make gnocchi with butter sauce

Pre-step

Preheat the oven to 350 degrees Fahrenheit. If you’re going to make your gnocchi fresh, now’s the time to do it. See how to make them here.

The ingredients you’ll need for the gnocchi are ricotta, flour, salt, and parmesan cheese.

Step one

Line a small jelly roll pan with foil, place the sausages on the pan and bake for 25 minutes. Turn them once at 10 minutes.

Step two

Fifteen minutes before the sausages are done, set 3 – 4 inches of water and kosher salt in a pot on to boil and make your gnocchi.

Set the gnocchi aside until you finish cooking the vegetables.

Step three

Chop the onions and heat a wok or sauté pan on medium high heat. Once the pan heats up, add extra virgin olive oil. (A)

Step four

Add the onion to the pan and sauté for 8 minutes. Add garlic and sauté for another minute. (B)

Step five

Add butter, broth, wine, and sage. Stir until the butter melts. (C)

Step six

Meanwhile, when the water comes to a boil, add the pasta to the water, stir and once the gnocchi float, fish the cooked gnocchi out with a hand strainer. (This takes around five minutes total).

Step seven

By now the sausages are done. (D)

Step eight

Cut the sausage into slices and add to the wok along with the gnocchi.

Stir the mixture until all the gnocchi are coated with the sauce.

Mmmmmmm! Time to serve. I add some fresh ground black pepper on mine and shave some Parmesan cheese on top of both dishes.

Time to serve it. Christopher cries with happiness and I sob alongside him.

I hope you enjoyed this gnocchi with butter sauce recipe!

Other popular pasta dishes

• Gnocchi with pancetta and spinach
• Gnocchi mac and cheese
• Carbonara
• Garlic chicken with pasta
• Pepperoni pasta

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!