Crispy Pan Fried Gnocchi with Brown Butter
Crispy pan fried gnocchi tossed in nutty brown butter and fragrant sage leaves. A quick and elegant vegetarian dish with golden edges and a pillowy center.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 2 as a main or 3–4 as a side
- Category: Main Dish
- Method: Pan Fried
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 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)
Instructions
- Bring a large pot of well-salted water to a boil. Add the gnocchi and cook until they float. Let them cook for 30 more seconds, then transfer to a tray to steam dry slightly.
- Heat olive oil and a small knob of butter in a large frying pan over medium-high heat. Add the gnocchi in a single layer and pan fry for 5–6 minutes, turning often, until golden and crisp. Transfer to a paper towel-lined plate.
- In a separate pan, melt the cubed butter over medium heat. Swirl the pan as the butter melts and foams. Add the sage leaves once the butter is sizzling.
- Continue swirling until the milk solids in the butter turn golden brown and the sage becomes crisp. Remove from heat once the butter smells nutty and is light brown.
- Spoon the brown butter and sage over the crispy gnocchi. Serve immediately with grated parmesan and lemon zest if desired.
Notes
- Add toasted pine nuts or walnuts for extra crunch.
- Stir through baby spinach just before serving for freshness.
- Sprinkle with chili flakes or cracked black pepper for added heat.
- This gnocchi method also works well with pesto, tomato sauce, or roasted vegetables.
Nutrition
- Serving Size: 1 main portion (1/2 recipe)
- Calories: 620
- Sugar: 2g
- Sodium: 520mg
- Fat: 44g
- Saturated Fat: 26g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 120mg
