Gnocchi with Butter Sauce
This easy gnocchi with butter sauce recipe brings together soft, pillowy gnocchi with a rich white wine butter sauce, crumbled sausage, and fresh sage. It’s a quick, comforting meal that feels special without requiring much effort.
Servings 4 servings
Calories 246kcal
Ingredients
- 4 sweet Italian sausages
- 1 tablespoon olive oil
- 1 large onion cut in slices
- 1/2 teaspoon salt
- 2 teaspoons garlic paste or two garlic cloves, crushed
- 1/2 stick butter
- 1/2 cup chicken broth
- 1/4 cup white wine dry
- 10 fresh sage leaves
- 1 pound gnocchi homemade or store bought
- salt for water
Instructions
- Preheat oven to 350 F
- Line jelly roll pan with foil and place sausages on it. Bake for 25 minutes, turning once at 10 minutes. When done cut sausages in slices.4 sweet Italian sausages
As Sausage Bakes
- Put water on to boil and salt it.salt for water
- Meanwhile, heat a large sauté pan or wok on medium high heat. Add oil and once it heats up, add onion, salt and sauté for 8 minutes.1 tablespoon olive oil, 1 large onion, 1/2 teaspoon salt
- Add garlic and sauté for 1 minute.2 teaspoons garlic paste
- Add butter, wine, chicken broth and sage leaves, stir until combined and turn off heat.1/2 stick butter, 1/2 cup chicken broth, 1/4 cup white wine, 10 fresh sage leaves
Time for Gnocchi
- Add gnocchi to water and stir. Once the start to float to the top of the water (about 5 minutes), fish them out and place in the wok.1 pound gnocchi
- Add sausage and stir until combined.
- Eat, smile, and enjoy.
Notes
Helpful tips
- Gnocchi can be prepared ahead of time. If making them the same day, place them on a jelly roll pan and store in the fridge or freezer until you're ready to cook.
- For gnocchi made in advance, freeze them on a jelly roll pan for at least 30 minutes. Once frozen, transfer them to a gallon-size freezer bag. They won’t stick together and can go straight from the freezer to the boiling water when you're ready to cook.
- You don’t need a large pot of water to cook gnocchi—about 3 to 4 cups in a medium stockpot is enough.
- When the water boils, gently add the gnocchi and stir them. In about 5 minutes, they’ll float to the top. Scoop them out as they rise and transfer to a bowl.
- Always use butter for this recipe, not margarine, to ensure the best flavor.
- Look for fresh sage in the produce section, usually packaged in small plastic containers. For added freshness and flavor, garnish with chopped herbs like basil or parsley before serving.
Nutrition
Serving: 1serving | Calories: 246kcal | Carbohydrates: 44g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 795mg | Potassium: 87mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 4mg