A comforting carb-centered dinner in less than 20 minutes, this Brown Butter Gnocchi w/ Toasted Breadcrumbs is the best quick-cooking meal, made with gluten-free potato gnocchi, sage, and lots of browned butter!
Comfort food never goes out of style. These days, we have to take comfort in the little things to find and keep joy, and many of us use food to find solace after a long day. For those evenings, it’s great to have a gluten-free, carb-heavy dish that you can whip up in under 30 minutes.
Introducing Brown Butter Gnocchi w/ Toasted Breadcrumbs! These little al-dente potato pillows are tossed in a sauce of browned butter, gluten-free breadcrumbs, and crispy sage. The softness of the dumplings is perfect with the toasty breadcrumbs, and the rich butter sauce brings it all together. This is the perfect weeknight meal designed for comfort!
Is Gnocchi Gluten-Free?
Indeed, certain gnocchi varieties are gluten-free! Many of these varieties contain potato, replacing wheat flour with a gluten-free alternative. The result is a pillowy dumpling that can be served with marinara, vodka sauce, or a browned butter sauce.
Your package of gnocchi will indicate whether or not they are gluten-free. You can order them online, but you can also get them at many health-conscious supermarkets. There are so many varieties of gluten-free gnocchi, so try a bunch and see which you like best!
Ingredients in Brown Butter Gnocchi w/ Toasted Breadcrumbs
- 1 package gluten-free gnocchi, such as DeLallo
- 4 tablespoons unsalted butter
- 2 heaping tablespoons gluten-free breadcrumbs
- 4-5 fresh sage leaves
- Pinch of cayenne pepper
- Salt, to taste
- Cracked black pepper, to taste
- Freshly chopped parsley, for serving
How to Make Brown Butter Gnocchi w/ Toasted Breadcrumbs
Bring a large pot of salted water to a boil. Cook your gnocchi as per the package directions until just short of al-dente, about 2 minutes less than the instructions. Drain and set aside.
In a skillet, heat the butter and allow it to melt over medium heat.
Add the breadcrumbs and toast, allowing the butter and the breadcrumbs to brown nicely, for about 3 minutes. Stir frequently.
Add the gnocchi, sage leaves, cayenne, salt, and pepper. Toss to coat the gnocchi completely in brown butter and bread crumbs. Allow the dumplings to toast lightly, ensuring the butter or breadcrumbs are not burning.
After 2-3 minutes, the gnocchi will be perfectly tender. Remove onto a plate and top with parsley. Serve hot.
Brown Butter Gnocchi w/ Toasted Breadcrumbs
Ingredients
- 1 package gluten-free gnocchi
- 4 tbsp unsalted butter
- 2 heaping tbsp gluten-free breadcrumbs
- 4-5 fresh sage leaves
- pinch cayenne pepper
- salt, to taste
- cracked black pepper, toaste
- freshly chopped parsley, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook your gnocchi as per the package directions until just short of al-dente, about 2 minutes less than the instructions. Drain and set aside.
- In a skillet, heat the butter and allow it to melt over medium heat.
- Add the breadcrumbs and toast, allowing the butter and the breadcrumbs to brown nicely, for about 3 minutes. Stir frequently.
- Add the gnocchi, sage leaves, cayenne, salt, and pepper. Toss so that the gnocchi are coated completely in brown butter and bread crumbs. Allow the dumplings to toast lightly, ensuring the butter or breadcrumbs are not burning.
- After 2-3 minutes, the gnocchi will be perfectly tender. Remove onto a plate and top with parsley. Serve hot.
