Gnocchi with Creamy Sage Sauce

5 from 1 vote

Gnocchi with Creamy Sage Sauce

This sage cream sauce recipe is combined with gnocchi and onions lightly caramelized in brown butter. It is a simple yet decadent dish that is on the table in 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings: servings

Calories: 514kcal

Author: Rebecca Warfield

Ingredients

1/2 medium onion finely diced
2 tablespoon butter
3 tablespoon fresh sage finely chopped (or 1 tablespoon dried ground sage)
1 clove garlic minced
1/2 cup white wine
1/2 teaspoon Dijon or stone ground-mustard
1 cup heavy cream
1 pound uncooked gnocchi
1/4 cup parmesan cheese grated
1/4 cup gruyere grated
1/4 cup water optional
Salt and pepper to taste

Instructions

In a large skillet, melt the butter over medium heat. Allow the butter to get foamy and lightly browned.
Add the onions, season with salt and pepper to taste. Cook until they are lightly caramelized and golden brown, about 5 minutes.
Toss in the fresh sage and garlic (see notes if using dried sage). Cook for about 1-2 minutes, until the garlic is aromatic. Stir often to prevent burning.
Add the garlic and cook until just aromatic.
Stir in the white wine, letting it deglaze the pan. Scrape any brown bits off the pan for extra flavor. Then, add the mustard and cream. Stir thoroughly.
Mix in the gnocchi and cook, uncovered, stirring regularly for about 5-8 minutes or until the gnocchi is cooked through. Reduce the heat if your sauce is bubbling too much. You don't want the cream to burn. Optional: if the sauce seems too thick to cook the gnocchi, stir in 1/4 of water.
Turn off the heat. Add the parmesan and gruyere cheese and mix in.
Add salt and pepper to taste. Enjoy!

Notes

If you use dried sage, add it after you pour the cream in. Otherwise, it will burn.

Nutrition