Carrot Gnocchi in Brown Butter Sage Sauce

Okay, so pre-made gnocchi is totally easy to just buy at the store, BUT sometimes it’s super fun to make things from scratch with a creative little spin on them, like CARROT GNOCCHI. First, it’s delicious and you can barely tell that there’s carrot instead of potato in these AND second, this is a fabulous way to sneak veggies into your (or your kid’s) diet ha!

Plus… the brown butter sage sauce is just the buttery creamy icing on top of these divine carrot gnocchi pillows. The carrot gnocchi and sauce come together with only 10 ingredients total and in less than one hour, and you can TOTALLY DO THIS! 

INGREDIENTS

• 1 (10oz) bag shredded carrots
• 1 large egg + 2 large egg yolks
• 1 tbsp olive oil
• 1 ½ cups all-purpose flour
• ½ cup grated parm + more for serving
• healthy pinch of salt and pepper x 2
• 4 tbsps butter
• 6 garlic cloves minced
• ¼ cup minced sage leaves

How to make Carrot Gnocchi in Brown Butter Sage Sauce

Step 1:

Add shredded carrots to a medium saucepan, then cover with water. Bring water to a boil over medium-high heat, then let boil until carrots are tender, about 12 minutes, then drain.

Step 2:

Add boiled, shredded to a small food processor or blender, then pulse until smooth.

Step 3:

Add pureed carrots to a large bowl, then add the egg, egg yolks, oil, flour, parmesan, salt, and pepper. Mix using a rubber spatula until a dough ball forms.

Step 4:

Fold carrot gnocchi dough out onto a floured work surface, then roll into a long skinny (about 1 inch wide) log. Slice the log vertically into little 1-inch squares of gnocchi.

Step 5:

Bring a large pot of salted water to boil, then add the gnocchi pieces and let boil/cook for 3-4 minutes, then drain.

Step 6:

While the gnocchi cook, heat butter in a large skillet over medium-low heat. Once the butter is melted, let it cook alone until lightly browned with a nutty aroma, then add the minced garlic, sage, and a healthy pinch of salt and pepper. Stir and let cook until fragrant. Stir in the corked carrot gnocchi, then toss to coat, let cook another 1-2 minutes, then remove from the heat.

Step 7:

Serve gnocchi with an optional side salad and a sprinkle of grated Parmesan and chopped walnuts.

Step 8:

This soft, buttery gnocchi is warm and comforting, so pairing it with something light, fresh, or crispy gives you a perfect balance.

Kitchen Equipment Needed

• Medium saucepan
• Food processor or blender
• Large mixing bowl
• Rubber spatula
• Knife
• Cutting board
• Large pot for boiling
• Strainer or slotted spoon
• Large skillet
• Measuring cups and spoons
• Cheese grater (if not using pre-grated parmesan)

What to Eat With This Carrot Gnocchi in Brown Butter Sage Sauce

Some nights, dinner needs to feel a little special, even if it’s just a Tuesday and we’ve spent the afternoon picking up socks and school projects. That’s when I reach for Carrot Gnocchi in Brown Butter Sage Sauce.

It sounds fancy, but it’s surprisingly simple, and my kids love the sweet-salty combo. When I don’t have gnocchi, I’ve swapped in bowtie pasta and even tossed in rotisserie chicken to stretch it.

I like to serve it with Pesto Potato Roasted Red Pepper Flatbreads because it’s so easy on naan and bursting with flavor. For dessert? Everything But The Kitchen Sink Cookies, because that’s exactly what life feels like some days!

We also love Turkey Burgers, and Super Duper Moist Lemon Cake when we want to keep the delicious momentum going all week.

FAQ

What is this recipe made of?

Carrot gnocchi in brown butter sage sauce is made from cooked shredded carrots, eggs, flour, parmesan cheese, and a simple sauce made of butter, garlic, and sage.

What does the taste look like?

It tastes soft, creamy, buttery, and savory, with a little sweetness from the carrots and a herby flavor from the sage.

Can I use baby carrots?

Yes, you can! Just chop them small before boiling so they cook faster.

What if I don’t have sage?

You can try thyme or rosemary, or just use garlic and butter on their own for a simpler version.

Can I make the gnocchi dough ahead of time?

Yes. You can shape the gnocchi and refrigerate them for up to a day before boiling.

Do I need to use a food processor?

It helps make the carrots smooth, but you can also mash them really well with a fork or potato masher.

Is this dish vegetarian?

Yes! There’s no meat in it, just veggies, cheese, and butter.

Can I freeze the gnocchi?

Absolutely! Freeze the uncooked gnocchi on a baking sheet, then store them in a bag. Boil straight from frozen.

What’s a good cheese substitute?

If you don’t have parmesan, try pecorino romano or a sharp white cheddar.

Can I double the recipe?

Yes, just make sure you have enough space to roll and cut all the gnocchi.