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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."

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (64)
Gluten-free (2)
Paleo (10)
Vegetarian (12)

44 reviews

Everyone enjoyed this but it wasn't super filling. Ate the whole 4 portions between 3 of us. Added extra beans to the gnocchi and feta to the salad.

By: Nicki
Posted: Oct 27, 2019
Diet: Vegetarian
0 Helpful

Loved everything about this meal! Prepping over the weekend definitely made it cooking day much easier. Unfortunately, I learned that my husband is not a fan of the smell of vinegar .... he ate the pork chops but nothing else. I ate everything and loved it!

By: Tarin
Posted: Feb 27, 2019
Diet: Original
0 Helpful

Salad and dressing was wonderful. I did add some sunflower seeds and dried cranberries. The pork chops were ok, but when I split the dressing, I think I had more oil in the part put aside for the pork, so it did not seem to glaze the chops that well. The gnocchis were great in the brown sauce. Would make again. But make dressing separately.

By: Eric
Posted: Jan 30, 2019
Diet: Original
0 Helpful

We loved this meal! I used Cauliflower Gnocchi from Trader Joe’s instead of regular pasta. I cooked them by defrosting in the microwave, patting dry, then frying in the cast iron. After they were crispy I tossed it in the sage butter. So yummy!

By: Stephanie
Posted: Dec 10, 2018
Diet: Original
0 Helpful

This smelled amazing when cooking, but then ended up being pretty tasteless and dry. I also over-zested a bit, so the lemon came through as the primary flavor in some bites. The salad was yummy, but pretty plain. I would add Gorgonzola and sliced almonds to the salad.

By: Caroline
Posted: Nov 05, 2018
Diet: Vegetarian
0 Helpful

Loved the pork and gnocchi. The salad could have used something more.

By: Elisabeth
Posted: Nov 03, 2018
Diet: Original
0 Helpful