Gnocchi with Brown Butter, Basil and Blistered Tomatoes

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gnocchi with brown butter, basil and tomato

This is a summertime version of a brown butter sauce, no sage leaves used here, I’ll save that for the fall, instead I’m using fresh basil leaves tossed into hot, nutty tasting browned butter, just until crisp, then blistered cherry tomatoes complete with their juice get stirred in and around to complete the sauce.

It’s a killer combination, so quick and easy to make and the perfect flavor profile to top off your summertime pasta dishes.

frozen ricotta gnocchi

I for one love it with gnocchi, I’m partial to ricotta gnocchi, it’s my favorite, little fluffy pillows of cheese that melt in your mouth!

I normally make my own (just omit the kale if you want them plain in the link I’ve given you)  but once in a while I’ll buy some from my favorite Italian market and keep a few bags handy in the freezer, it makes for a very quick dinner that I can whip up in no time.

This sauce is also amazing spooned over cheese ravioli, if you’re not a gnocchi fan.

gnocchi with brown butter, basil and tomato

Very simple components, the only thing you have to do is roast the cherry tomatoes ahead of time and have them ready to go.

brown butter and basil

The basil leaves get frizzled and the juice of the tomatoes mingle nicely with the browned butter.

brown butter, basil and blistered tomatoesgnocchi brown butter, basil and tomatoes

Top it off with freshly grated Parmigiano Reggiano, I’m serious, every bite is to die for!

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Gnocchi with Brown Butter, Basil and Blistered Tomatoes
The perfect summertime brown butter sauce to spoon over your pasta, using basil and blistered tomatoes!
  • 12 1 lb of cooked ricotta gnocchi, with or without spinach, kale, or swiss chard added to the recipe,or just straight up plain or even cooked ravioli
  • 1 pint of colored cherry tomatoes, sliced in half and pre-roasted plus olive oil
  • ½ stick of unsalted butter
  • a good handful of fresh basil leaves
  • Grated parmesan for finishing
  1. Roast the tomatoes beforehand, you can even do it a few days ahead and leave them in the fridge.
  2. Place sliced cherry tomatoes on a foil rimmed sheet pan, drizzle generously with olive oil, sprinkle with salt and pepper and roast at 375 until they blister and juices start to flow.
  3. Remove tomatoes and place into a bowl making sure to save and scrape all juices off the foil.
  4. Get your water boiling for the pasta, gnocchi takes only about 3 minutes, In the meantime start making your sauce.
  5. In a large skillet on top of stove heat butter on medium high until golden and starts to foam, toss in the basil leaves, let them frizzle for a second or two then stir in tomatoes and shut off the heat.
  6. Get your pasta into the pot, when gnocchi rise to the top gently scoop them out with a hand strainer and place them carefully into the skillet, spoon and make sure the sauce is all over them.
  7. Finish with the grated Parmigiano Reggiano.



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  1. This is easy, quick, and completely delicious! It was also a big hit with the entire family. It’s now on our regular rotation! Thank you so much for sharing!

  2. Hi there – I am in the process of starting a food blog and trying to learn all I can. I am taking an online class and the assignment tonight was to go to and study their food styling. Let me tell you, their photos just did not inspire. I went to your blog and was blown away. Thanks for all your hard work. You certainly give a person something to strive for. Have a delicious day!

  3. Sharon Pike says

    Do you get this brand of gnocchi at Captuto’s as well?

  4. Marie – Your brown butter, basil and blistered tomatoes looks so inviting as a condiment for the ricotta gnocchi. I would never have thought of doing that to the basil. It would just have looked burnt if I had tried have the golden touch.

  5. What a delicious way to make gnocchi into summer food. Yum! 🙂

  6. My heavens! The simplicity of it but the taste — you come up with the best combinations. We love our brown sage and butter, didn’t even think of using basil — we have plenty of basil and sage so we do have a choice. We love our gnocchi and we do make out own. This is really a coincidence — hubby just asked me this morning what we could to with the leftover ricootto in the fridge 🙂 I hear ricotta gnocchi calling my name. Thank you for your wonderful ideas and inspirations. You can’t beat roasting the grape tomatoes either. Buona giornata.

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