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Brown Butter Gnocchi with Walnuts and Sage
with apple spinach salad

Active: 50 min Total: 50 min
We love this fall-inspired meal for the first week of October. Give the gnocchi added texture by sprinkling toasted, chopped walnuts over the finished dish.
Smarts: Be sure to let the butter for the sauce heat until it turns a light golden brown. It gives the butter a rich, nutty flavor and earns it the title of "brown butter."


Brown Butter Gnocchi with Walnuts and Sage:
  • Walnuts - 3 oz , chopped
  • Shallots - 2 cloves , diced
  • Sage, fresh - 4 leaves , thinly sliced
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
  • Gnocchi, uncooked - 12 oz
  • Butter - 3 Tbsp
  • Lemon zest - 1/2 tsp
Spinach Salad with Apples:
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 2 1/2 Tbsp
  • Apples - 1 , sliced
  • Baby spinach - 5 oz


  1. Walnuts - Chop walnuts. If you’d like the walnuts toasted, toast in a dry skillet until fragrant and golden, 4 to 5 minutes. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together vinegar, maple syrup, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Shallots / Sage - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Apples - Slice apples.
  5. Beans - Drain and rinse.

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  1. Bring a stock pot of salted water to a boil. Cook gnocchi according to package directions. Drain.
  2. Put vinaigrette in a large mixing bowl. Top with apples and spinach and set aside. Wait to toss until just before serving.
  3. Heat a large skillet over medium-high heat. Add butter and then shallots and sage. Saute until butter starts to brown slightly and sage is turning crisp.
  4. Add gnocchi and beans and saute until coated in butter-sage sauce. Remove from heat and season with a pinch of salt. Zest lemon over top.
  5. Toss salad. Top gnocchi with walnuts. Serve gnocchi with salad on the side. Enjoy!



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