Gnocchi with Sage, Butter and Nutmeg

By Sandhya Hariharan

This gnocchi with sage butter sauce recipe is super quick, ready in under 15 minutes. It's all about the sage, garlic, and nutmeg – simple yet incredibly delicious! Just follow the packet instructions for the gnocchi, or fry them until crispy, which takes about 10 minutes. Then, make a tasty sage butter sauce by cooking sage leaves and garlic in butter until they smell amazing. Add the gnocchi, some spinach, nutmeg, salt, and pepper, and cook for a minute. The spinach adds a nice touch of colour and extra nutrients to the dish.

I love using my Cole and Mason Wallis Nutmeg grinder and London Salt and Pepper mills in the kitchen. Plus, freshly ground nutmeg takes the flavours to a whole new level. Believe me, it's a game-changer! And the heavenly aroma of freshly ground nutmeg filling the kitchen is simply irresistible.

I love serving it with garlic bread, but you can also add protein for a heartier meal. Grilled chicken, shrimp, or crispy pancetta would all complement the flavours beautifully. For a veggie option, try adding sautéed mushrooms or toasted pine nuts for extra texture and flavour. 

No matter how you enjoy it, this gnocchi with sage butter sauce and nutmeg is sure to please everyone at the table – it's quick, easy, and bursting with delicious flavours! This recipe is perfect for a cosy dinner at home or a quick, satisfying meal when you're short on time but still want something tasty. 

Prep time: 2 minutes

Cooking time: 10 minutes

Serves: 2


  • 500g gnocchi
  • 1/4 cup butter
  • 12 sage leaves
  • 3 cloves garlic, minced
  • 150ml double cream (about 2/3 cup)
  • 1/2 cup vegetable stock or water
  • Salt and pepper (freshly ground using the London mill)
  • 1 tsp nutmeg (freshly ground from the Nutmeg grinder)
  • Handful of spinach
  • Optional toppings: cheddar cheese, chilli flakes


  1. In a pot of boiling water, cook the gnocchi for 2-3 minutes until they float to the surface. Drain and set aside.
  2. In a pan, melt the butter over medium heat. Add sage leaves and sauté for 30 seconds until they turn crisp. Reserve 3-4 leaves for garnish.
  3. Add minced garlic to the pan and sauté for another 30 seconds until fragrant.
  4. Pour in the double cream and sprinkle in the freshly ground nutmeg. Stir well to combine. If you prefer a lighter sauce, you can add a splash of water or vegetable stock.
  5. Add the cooked gnocchi, spinach, salt, and pepper to taste from your London mills. Mix everything together until the gnocchi and spinach are coated in the creamy sauce.
  6. To serve, divide the gnocchi among bowls. Top with the reserved crispy sage leaves and, if desired, sprinkle with grated cheddar cheese and chilli flakes for an extra kick. Taste and add more nutmeg, salt and pepper to your liking. Enjoy your delightful gnocchi with sage butter sauce!

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