Golden, crispy gnocchi tossed in a foamy brown butter infused with fragrant sage is pure comfort food. With crisp edges and a soft, pillowy center, this simple yet elegant dish comes together quickly and delivers rich, nutty flavors perfect for a cozy weeknight meal or an impressive vegetarian main.

Why You’ll Love This Recipe

This recipe transforms humble gnocchi into something truly special with minimal effort. The contrast between the crunchy exterior and tender inside is irresistible. The brown butter sauce adds deep, nutty flavor, while crispy sage brings aroma and balance. It is fast, satisfying, and made with just a handful of ingredients, making it ideal for both busy evenings and relaxed dinners with guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500 g potato gnocchi (fresh or refrigerated store-bought)
• 1 tablespoon olive oil
• 150 g butter, cubed
• 20 to 25 fresh sage leaves
• Salt, for boiling water
• Freshly grated parmesan cheese, for serving (optional)
• Lemon zest, for serving (optional)

Directions

Bring a large pot of well-salted water to a boil. Add the gnocchi and cook until they float to the surface. Once they float, let them cook for an additional 30 seconds, then remove with a slotted spoon and place on a tray to steam dry slightly.

Heat the olive oil and a small knob of butter in a large frying pan over medium-high heat. Add the boiled gnocchi in a single layer. Pan fry for 5 to 6 minutes, turning often, until golden brown and crisp on all sides. Adjust the heat if they begin to brown too quickly. Once crisp, transfer the gnocchi to a paper towel-lined plate.

In a separate frying pan, melt the cubed butter over medium heat. Swirl the pan as the butter melts and begins to sizzle. Once the sizzling becomes louder and the butter starts to foam, add the sage leaves.

Continue swirling the pan as the butter crackles, then quiets. Watch closely as the milk solids turn golden brown and the sage becomes crisp. Remove from the heat as soon as the butter smells nutty and the solids are light brown, not dark.

Spoon the foamy brown butter and sage over the crispy gnocchi. Serve immediately with grated parmesan and a little lemon zest if desired.

Servings and timing

This recipe serves 2 as a main dish or 3 to 4 as a side.

Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Variations

You can add toasted pine nuts or walnuts for extra crunch. A handful of baby spinach stirred through just before serving adds freshness. For a different flavor profile, finish with a sprinkle of chili flakes or cracked black pepper. The same crispy gnocchi method works beautifully with pesto, tomato-based sauces, or roasted vegetables.

Storage/Reheating

This dish is best enjoyed fresh, as the gnocchi are at their crispiest right after cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a hot frying pan with a small amount of butter until warmed through and slightly crisp again. Avoid microwaving, as it will soften the gnocchi too much.

FAQs

Can I use shelf-stable gnocchi for this recipe?

Yes, shelf-stable gnocchi can be used, but fresh or refrigerated gnocchi will give a softer interior and better texture overall.

Do I have to boil the gnocchi before frying?

Yes, boiling first ensures the gnocchi cook through properly and become crisp on the outside without drying out.

How do I know when the brown butter is ready?

The butter will smell nutty and the milk solids will turn light golden brown. Remove it from the heat before it turns dark.

Can I make this recipe vegan?

You can substitute the butter with a good-quality plant-based butter, though the flavor will be slightly different.

What pan works best for browning butter?

A light-colored stainless steel pan works best because it allows you to clearly see the color change in the butter.

Can I add cheese directly to the pan?

It is best to add cheese just before serving so it melts gently without clumping or burning.

Is this dish a main or a side?

It works well as both. Serve it as a main with a salad or as a side alongside roasted vegetables.

Can I prepare any part of this ahead of time?

You can boil the gnocchi ahead of time and refrigerate them, then pan fry and make the butter just before serving.

Why did my butter burn?

The heat was likely too high or the butter was left unattended. Brown butter requires close attention, especially toward the end.

What herbs can I use instead of sage?

Thyme or rosemary can be used, but sage pairs especially well with brown butter and gnocchi.

Conclusion

Crispy pan fried gnocchi with brown butter is a simple yet luxurious dish that proves how a few quality ingredients can create something unforgettable. With its rich, nutty sauce and perfectly crisp gnocchi, this recipe is sure to become a regular favorite at your table, whether for weeknight comfort or effortless entertaining.

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