Topped with a sage cream sauce, pecorino cheese, walnuts, crispy pancetta, and garlic bread.

In a skillet over medium heat, add the pancetta and cook until crispy. Remove and set aside, leaving the fat in the skillet.

Cook Pancetta

In the same skillet, add walnuts and toast over medium heat until fragrant, about 3-4 minutes. Remove and set aside.

Prepare Walnuts

In the same skillet, melt the unsalted butter over medium heat until it begins to brown. Add the sage leaves and sauté until crispy, about 2-3 minutes.

Brown the Butter

In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float, then drain.

Cook Gnocchi

Add the heavy cream to the browned butter and sage mixture. Stir well and let simmer for 5 minutes. Season with salt and black pepper to taste.

Make the Cream Sauce

Add the cooked gnocchi to the sauce and toss to coat evenly.

Combine Gnocchi and Sauce

Plate the gnocchi, top with crispy pancetta, toasted walnuts, and shredded pecorino cheese. Serve with garlic bread on the side.

brown butter & sage gnocchi

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!