Gnocchi in Sage Lemon Butter Recipe

Yesterday I shared my first time making homemade gnocchi. I admit that they weren’t the perfect pillows I wanted but they were really quite yummy. There are many things you can do once you have made your gnocchi and I had enough for two different meals for the two of us. Today I share the first recipe that I tried, gnocchi in sage lemon butter.

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Gnocchi in Sage Lemon Butter

serves 2 – 4

1 batch homemade gnocchi or 1 package store bought gnocchi (about 2 cups)

For the Sage Lemon Butter Sauce

2 tsp unsalted butter
1 tsp grated lemon zest preferably from an organic lemon
1 tsp dried sage
up to 1 cup of water from boiling the gnocchi (or 1/2 cup chicken stock mixed with 1/2 cup of water)
salt to taste
grated Parmesan cheese for garnish

To make the Homemade Gnocchi in Sage Lemon Butter Sauce:

While the gnocchi are simmering melt the butter in a large fry pan. (If you are starting with cold gnocchi, melt the butter in a pan)
If you are using chicken stock instead of cooking water warm it up in a small saucepan.
Add the lemon zest and sage and stir.

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When the gnocchi are finished cooking add them to the fry pan using a slotted spoon. It is OK if some of the cooking water gets into the pan. It will help make the sauce.*
After all of the gnocchi are in the pan dip out about a cup of the cooking water. (If you are using cold gnocchi you will be using diluted chicken stock instead of cooking water.)
Add 1/2 cup of the water/diluted stock to pan. Gently stir the gnocchi to coat with the developing sauce.
As the gnocchi heat through taste one and adjust seasoning. Add more water/diluted stock if necessary so the pan does not get too dry.
When heated through and fully coated serve the gnocchi with grated Parmesan.

*If you are using cold gnocchi you can use diluted chicken stock in place of the cooking water. Just mix half stock, half water.

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How Was the Lemon Sage Butter Gnocchi Recipe

I thought this was a delightful dish. The gnocchi were good – not great as I mentioned. I do need more practice, but they were good – and the sauce was just enough to coat them and a little something extra to the potato dumplings. Fresh green beans rounded out the menu.

I do think the gnocchi are worth the effort to make. The next meal I made with them, gnocchi parmesan, was even simpler. I will show that tomorrow. Probably more classic Italian. I am looking forward to making them again and exploring other ways of eating these delicious potato dumplings.

How would you serve gnocchi? Have you had a way that is just exceptional? I have opened comments on this post so you can let me know.

History of Gnocchi

I was curious as to how gnocchi came to be served so I went to the Wiki to look it up and it seems the Italians have Spain to thank. At least with potato gnocchi they do. Spanish explorers in the 16th to 17th centuries brought potatoes back from South America and introduced them to Italian kitchens.

What I didn’t know was that prior to the potato gnocchi recipe that I love so much there were gnocchi made from all kinds of ingredients reaching all the way back to the Renaissance! Some think they might even have been eaten even earlier.

Every region in Italy has its own special spin on this dish so if you wanted a fun eating vacation you could go from town to town just sampling each type of gnocchi recipe and decide which one you like best!