This brown butter sage sausage gnocchi recipe is a comforting skillet dinner with pan-fried gnocchi, browned sausage, green beans, and Parmesan. Crisp sage leaves add a fragrant finishing touch, and a splash of starchy gnocchi water brings the buttery sauce together.
I wanted this gnocchi dinner to have a little more going on than just gnocchi and butter, but still be something you can make without a complicated sauce. Sausage and green beans make it a full meal, and a couple of sliced shallots add a gentle sweetness.
The method has a few separate steps, but they mostly happen in the same skillet, aside from boiling the gnocchi for 2-3 minutes. I cook the sausage and shallots in the skillet first and then remove them, giving the dish a first layer of flavor, then I add the green beans. After that, I crisp the sage in nutty brown butter and pan-fry the boiled gnocchi in the sage butter. The sausage and vegetables go back in at the end, along with Parmesan and some of the gnocchi cooking water, making a simple pan sauce.
Boiling the gnocchi first gives you the starchy cooking water, which helps the butter and Parmesan coat the finished dish. And pan-frying the boiled gnocchi gives the gnocchi a tender inside with some golden edges, a really pleasing texture.
Ingredients
See the recipe card for exact amounts.
- Shelf-stable potato gnocchi: Boil according to the package directions.
- Sausage: Use about 300 g for a generous amount throughout the skillet. Remove the casings if needed and break the sausage into bite-size pieces as it cooks.
- Shallots: Two small shallots add a mild, savory sweetness.
- Frozen green beans: I like to break them in half before cooking so they’re easier to eat and closer in size to the other ingredients.
- Butter and fresh sage: These become the brown butter sauce. Cook the sage until crisp, then remove the leaves so they stay crisp for serving.
- Parmesan and gnocchi cooking water: The starchy water helps make a light sauce that clings to the gnocchi. Reserve it before draining the pot.
Tips for Making Brown Butter Sage Gnocchi
- Reserve the cooking water before draining. It’s easy to forget, but the starchy water helps the sauce come together.
- Give the gnocchi room to brown. If your skillet is crowded, brown them in batches so they get golden edges.
- Cook ingredients in turn. It may seem like it takes more time to cook the ingredients separately and then remove them before cooking the next ingredient, but this helps ensure the ingredients cook properly. They’ll heat up again in the last few minutes of cooking.
- Taste before adding salt. Sausage and Parmesan can both be salty, so season the finished dish to taste.
- Keep the sage leaves whole. They’re easier to remove from the butter once crisp, and they make a pretty topping. Don’t be afraid to eat them if you haven’t done so before.
Instructions
- Boil the gnocchi. Cook the gnocchi in salted water according to the package directions. Reserve ½ cup to 1 cup of cooking water, then drain well.
- Brown the sausage. Cook the sausage in a large skillet over medium-high heat, breaking it into bite-size pieces as it browns. Add the sliced shallots near the end and cook until softened. Transfer the sausage and shallots to a plate.
- Cook the green beans. Add the frozen green beans and a splash of water to the same skillet. Cover and cook until hot and tender-crisp, about 3–5 minutes. Transfer them to the plate with the sausage.
- Make the sage brown butter. Lower the heat to medium. Add the butter and sage leaves to the skillet. Swirl the pan as the butter melts and cooks until it smells nutty and the sage is crisp. Remove the sage leaves to a small plate.
- Pan-fry the gnocchi. Add the drained gnocchi to the skillet and cook until golden on several sides. Add a little olive oil if the skillet looks dry.
- Finish the skillet. Return the sausage, shallots, and green beans to the pan. Add the reserved cooking water and Parmesan, then toss until everything is coated. Season with black pepper and taste before adding salt. Heat through for 2-3 minutes.
- Serve. Top with the crisp sage leaves and more Parmesan.
A few recipe notes
I broke the frozen green beans in half before cooking. It made them easier to eat with the gnocchi and kept the pieces closer in size.
Keep an eye on the butter while the sage cooks. It can go from nutty and golden to burnt quickly. Once the sage leaves are crisp, lift them out and set them aside; they’ll be the crunchy topping.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet over medium-low heat with a small splash of water to loosen the sauce.
FAQs
Use your favorite pork or chicken sausage. If it comes in casings, remove them before cooking and break the sausage into bite-size pieces in the pan.
It’s starchy, so it helps the Parmesan and butter make a light sauce that clings to the gnocchi. Add it with the Parmesan and toss everything together.
You can, though sage is the main flavor in the brown butter. A little fresh thyme would be a good alternative; add it to the butter near the end so it doesn’t burn.
More 30 Minute Recipes
If you’ve made this Brown Butter Sage Gnocchi recipe or another recipe on Pipercooks, I’d love it if you’d leave a comment with a recipe rating. I want to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Brown Butter, Crispy Sage & Sausage Gnocchi with Green Beans
Ingredients
- 500 grams potato gnocchi about 1 package shelf-stable
- 300 grams sausage
- 2 small shallots thinly sliced
- 250 grams frozen green beans broken in half
- 4 tablespoons butter
- 10-12 fresh sage leaves
- ½ cup finely grated Parmesan plus more for serving
- ½ cup reserved gnocchi cooking water
- Black pepper
- Salt as needed
Instructions
- Bring a pot of salted water to a boil. Cook the gnocchi according to the package directions. Reserve ½ cup of the cooking water, then drain the gnocchi well.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned and cooked through. Add the shallots and cook briefly until softened. Transfer the sausage and shallots to a plate.
- Add the green beans and a splash of water to the skillet. Cover and cook until hot and tender-crisp, about 3–5 minutes. Transfer to the plate with the sausage.
- Reduce the heat to medium. Add the butter and sage leaves. Cook, swirling the pan, until the butter smells nutty and the sage is crisp. Remove the sage leaves to a small plate.
- Add the drained gnocchi to the skillet. Pan-fry until golden on several sides, adding a little olive oil if the pan looks dry.
- Return the sausage, shallots and green beans to the skillet. Pour in the reserved cooking water and add the Parmesan. Toss until the sauce coats everything.
- Season with black pepper and taste before adding salt. Serve topped with the crispy sage and more Parmesan.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
