Gnocchi with Brown Butter and Sage
Tender potato dumplings crisped in nutty brown butter with crackling sage. A rich, refined-carb dish for stable periods when your gut is tolerating food well—at 18g fat per serving, this is a remission-day reward, not a flare-day staple.
Gnocchi with Brown Butter and Sage
Tender potato dumplings crisped in nutty brown butter with crackling sage. A rich, refined-carb dish for stable periods when your gut is tolerating food well—at 18g fat per serving, this is a remission-day reward, not a flare-day staple.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Bring a large pot of salted water to a rolling boil over high heat.
Equipment: large potAdd gnocchi and cook until they float to the surface, about 2-3 minutes. Reserve 1/2 cup (120ml) of the starchy cooking water, then drain gnocchi in a colander.
Tip: Gnocchi are done when they float—don't overcook or they'll become mushyWhile gnocchi cooks, melt butter in a large skillet over medium heat, swirling the pan occasionally.
Equipment: large skilletAdd sage leaves and cook, swirling constantly, until the butter turns golden brown and smells nutty, about 3-4 minutes. The sage should be crispy and dark green.
Tip: Watch constantly during the last minute—brown butter goes from perfect to burnt in seconds. Look for amber color and a nutty, toasted aroma.Using a slotted spoon, remove sage leaves and transfer to a paper towel-lined plate. Set aside for garnish.
Equipment: slotted spoon, paper towelsAdd drained gnocchi to the brown butter in the skillet. Toss gently with a wooden spoon to coat each dumpling, letting them sizzle for 1-2 minutes to develop golden edges.
Add salt, pepper (if using), and lemon juice (if using). Toss to combine.
If the dish looks dry, add reserved pasta water 1 tablespoon at a time until you have a light, glossy sauce that clings to the gnocchi.
Tip: The pasta water's starch helps the butter sauce emulsify and cling to each gnocchiTransfer to a serving bowl and top with crispy sage leaves and grated Parmesan. Serve immediately while hot.
Notes
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Gnocchi can become gummy when reheated—for best results, reheat in a skillet over medium heat with a splash of water or broth to refresh the texture.
Store-bought gnocchi
Read labels carefully. Look for brands with simple ingredients: potatoes, flour, eggs, salt. Avoid varieties with onion powder, garlic powder, or preservatives. De Cecco and Gia Russa are often low-FODMAP friendly.
Dairy-free option
Replace butter with ghee (clarified butter with milk solids removed) for lower lactose content, or use a high-quality olive oil for a completely dairy-free version. You'll lose the nutty brown butter flavor but gain fruity olive notes.
Make-ahead
You can brown the butter and crisp the sage leaves up to 2 hours ahead. Keep at room temperature, then gently reheat before tossing with freshly cooked gnocchi.
Homemade gnocchi
If making your own, keep the dough minimal to reduce gluten development. Use just enough flour to bind—over-flouring makes them dense and harder to digest.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
