Sage Butter Gnocchi with Shrimp

Warning: Buttery, rich, decadent, carb-loaded recipe ahead.

Sage butter is like a long-time friend to me, and its wonderful that only two flavors are able to meld and marry so perfectly that an entire dish can be arranged around them. The last time that I made sage butter was to serve alongside salmon and baked potatoes, and it paired so well. This time, I found a Sage Butter and Gnocchi recipe online and thought that shrimp would be the perfect thing to make this a bit more wholesome.

After finishing this dish, I decided that one small thing was missing…some sort of green, chopped veggie. I think asparagus would be perfect tossed with the shrimp and gnocchi before serving.

Lastly, its worth mentioning that this dish takes less than 20 minutes, including prep time. Love it!

Sage Butter Gnocchi with Shrimp – adapted from

24 oz gnocchi (in the pasta section!)
3 TBS butter
2 cloves garlic, minced
6-8 fresh sage leaves
1/4 C shredded parmesan
1 lb raw shrimp, thawed
salt + pepper

1. In large skillet, melt butter. Add sage leaves and “fry” them in the butter for about a minute. Add garlic and saute another minute. Reduce heat to low.

2. Meanwhile, cook gnocchi as directed (should only take a few minutes.) Using a slotted spoon, transfer gnocchi to warm sage butter. Drop shrimp into the gnocchi’s cooking water and quickly bring back to a boil. Boil 2-3 minutes until shrimp are just barely done. Using a slotted spoon, transfer to gnocchi and toss well. Sprinkle with salt/pepper to taste, and parmesan cheese. Serve immediately.

This entry was posted in Main Dish, Pasta, Seafood, Shrimp, Shrimp. Bookmark the permalink.

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