Oven-Baked Gnocchi with Sage Brown Butter Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pillowy potato gnocchi baked until golden and tossed in a nutty sage-infused brown butter sauce, finished with Parmesan for a comforting Italian treat. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs store-bought potato gnocchi, unsalted butter, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb store-bought potato gnocchi with 1 tbsp olive oil and 1/2 tsp salt in a baking dish to coat evenly.
  2. Step 2: Bake gnocchi for 15-18 minutes, stirring halfway through, until golden brown and lightly crisp on edges.
  3. Step 3: While gnocchi bakes, melt 6 tbsp unsalted butter in a skillet over medium heat. Add 12 fresh sage leaves and 1 minced garlic clove, cooking for 3-4 minutes until butter foams and turns golden brown with a nutty aroma—be careful not to burn.
  4. Step 4: Remove skillet from heat and discard garlic clove. Toss the baked gnocchi in the sage brown butter sauce until well coated.
  5. Step 5: Transfer gnocchi to serving plates and sprinkle with 1/2 cup grated Parmesan cheese and 1/4 tsp black pepper. Serve immediately while warm.

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