I make pillowy potato gnocchi crisp and golden on the outside, then toss them in a rich, foamy brown butter infused with sage. It’s the kind of dish that feels indulgent and elegant, yet takes just minutes to pull together. The butter browns gently until nutty and aromatic, while the sage crisps into little bursts of earthy flavor. It’s simple, satisfying, and perfect for a cozy evening or an impressive side.

Why You’ll Love This Recipe

I love how this recipe transforms basic gnocchi into something luxurious. The contrast between the crispy golden edges and the soft interior is irresistible. It’s quick enough for weeknights but feels special enough for guests. I don’t need any fancy ingredients, just butter, fresh sage, and a good non-stick pan. Plus, it’s flexible — I can pair it with vegetables, cheese, or even proteins to turn it into a full meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 500 g potato gnocchi (homemade or quality store-bought)

• 1 tablespoon olive oil

• 60 g butter, cut into cubes

• 8–10 fresh sage leaves

• Optional: freshly grated Parmesan cheese and lemon zest for serving

Directions

1. Boil The Gnocchi
   Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface. Let them cook an additional 30 seconds once they rise. Then, use a slotted spoon to transfer them to a tray in a single layer to dry slightly.

2. Pan-Fry The Gnocchi
   In a large non-stick skillet over medium-high heat, add the olive oil and a small knob of butter. Once the butter melts and foams slightly, add the gnocchi in a single layer (cook in batches if needed). Fry for about 5–6 minutes, turning occasionally, until golden and crispy on all sides. Transfer to paper towels to drain and repeat with the rest.

3. Make The Brown Butter
   In the same pan or a clean skillet, add the cubed butter over medium heat. Let it melt and begin to bubble. Swirl the pan gently to help it brown evenly. Add the sage leaves and continue cooking until the butter turns golden brown and smells nutty. This should take about 3–4 minutes. Remove from heat as soon as the milk solids begin to turn golden to avoid burning.

4. Combine And Serve
   Return the crispy gnocchi to the pan with the brown butter and sage. Toss gently to coat. Serve warm with a sprinkle of Parmesan and a bit of lemon zest if desired.

Servings And Timing

• Servings: 4

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• I sometimes swap sage for fresh thyme or rosemary for a different flavor profile.

• When I want a heartier dish, I toss in sautéed mushrooms or roasted butternut squash.

• For a bit of texture, I sprinkle toasted pine nuts or walnuts on top.

• If I’m in the mood for spice, I add a pinch of red pepper flakes to the brown butter.

• Gluten-free gnocchi works perfectly if I’m cooking for someone with dietary restrictions.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over low to medium heat with a little butter or olive oil until heated through and re-crisped. I avoid using the microwave since it softens the crispy texture.

FAQs

How Do I Know When The Butter Is Properly Browned?

I watch the butter closely as it melts and foams. When the foam subsides and I see light brown specks at the bottom of the pan with a nutty aroma, I remove it from the heat right away.

Can I Skip Boiling The Gnocchi Before Frying?

I always boil them first. Boiling ensures the gnocchi are cooked through and tender before they get their crispy exterior in the pan.

What’s The Best Pan To Use For Frying Gnocchi?

I prefer a non-stick skillet or a well-seasoned cast-iron pan. These help prevent sticking and allow for even browning without breaking the gnocchi.

Can I Make This Dish Ahead Of Time?

I can boil the gnocchi ahead and store them in the fridge. I fry and brown the butter just before serving to keep everything crisp and fresh.

What Can I Serve With Crispy Gnocchi In Brown Butter?

I like to serve it with a green salad, grilled chicken, or roasted vegetables. It also works beautifully as a side dish for roast meats or fish.

Conclusion

This crispy gnocchi in brown butter is a quick, luxurious recipe that always satisfies. The nutty butter and fragrant sage take it to another level, and the textures make it feel far more complex than it is. I keep coming back to this dish whenever I want something comforting, fast, and a little fancy.