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.

Serve

gnocchi

unsalted butter

fresh sage leaves

heavy cream

pecorino cheese

walnuts

pancetta

garlic

olive oil

salt

black pepper

Brown Butter & Sage Gnocchi

Make Brown Butter & Sage Gnocchi Recipe in just 30m. Topped with a sage cream sauce, pecorino cheese, walnuts, crispy pancetta, and garlic bread.

Brown Butter & Sage Gnocchi Recipe

Frequently paired with

Local Coupons