Pan-Fried Gnocchi with Brown Butter, Garlic & Sage Recipe

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: Fall, Winter
Description

This Pan-Fried Gnocchi with Brown Butter, Garlic & Sage is an irresistibly comforting Italian-inspired dish where pillowy gnocchi are pan-crisped to golden perfection, then tossed in a nutty brown butter sauce infused with fresh sage and garlic. Perfect for a quick yet elegant dinner, this dish offers a restaurant-quality taste in under 25 minutes.

Ingredients
    For the Gnocchi Base
  • 500 g potato gnocchi (store-bought or homemade)
  • 2 tbsp olive oil (extra virgin)
    • For the Brown Butter Sauce
  • 100 g unsalted butter (cut into cubes for even melting)
  • 3 cloves garlic (thinly sliced)
  • 10 fresh 10–12 sage leaves (whole, washed, and patted dry)
  • 0 tsp 0.5 sea salt (adjust to taste)
  • 0 tsp 0.25 black pepper (freshly ground)
  • 30 g Parmesan cheese (freshly grated, optional)
    • Optional Garnishes
  • Extra sage leaves (fried for garnish)
  • A sprinkle of chili flakes (for mild heat)
  • Additional Parmesan
Instructions
    Prepare the Gnocchi
  1. 1
    Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2–3 minutes). Remove immediately with a slotted spoon and drain well. Tip: Pat the gnocchi lightly with a paper towel to remove excess water—this ensures crispier results when frying.
    2. Pan-Fry the Gnocchi
  2. 2
    Heat 2 tbsp of olive oil in a large non-stick skillet over medium heat (about 180°C). Add the gnocchi in a single layer and cook for 3–4 minutes per side until golden and slightly crisp on the outside. Remove and set aside.
    3. Make the Brown Butter Sauce
  3. 3
    In the same skillet, reduce the heat to medium-low. Add the cubed butter and let it melt, swirling the pan occasionally. Continue cooking until the butter foams and turns a deep golden brown, releasing a nutty aroma (about 3–5 minutes).
    4. Infuse with Garlic & Sage
  4. 4
    Immediately add the sliced garlic and fresh sage leaves to the brown butter. Sauté for 30–40 seconds until fragrant and the sage becomes slightly crispy. Be careful not to burn the garlic—it should be golden, not dark brown.
    5. Combine & Serve
  5. 5
    Return the pan-fried gnocchi to the skillet. Toss gently in the brown butter sauce until fully coated. Season with sea salt and freshly ground black pepper.
    6. Garnish & Plate
  6. 6
    Transfer to serving plates. Sprinkle with freshly grated Parmesan, extra fried sage leaves, and optional chili flakes. Serve immediately while warm.
Note
  • Homemade vs Store-Bought Gnocchi: Fresh homemade gnocchi will be softer and more delicate, while store-bought ones are denser and crisp up better.
  • Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness.
  • Variations: Add sautéed mushrooms for an earthy twist, or toss in baby spinach for a touch of freshness.
  • Serving Suggestion: Pair with a crisp green salad or roasted vegetables for a complete meal.
Keywords: quick Italian dinner, vegetarian pasta recipe, buttery gnocchi, sage and garlic gnocchi, pan-fried gnocchi
Read it online: https://petitepanini.com/recipe/pan-fried-gnocchi-with-brown-butter-garlic-sage-recipe/