There’s something irresistibly comforting about Crispy Pan Fried Gnocchi with Brown Butter. Fluffy pillows of potato gnocchi are pan-fried until golden and hugged by rich, nutty brown butter and shatteringly crisp sage leaves. It’s pure weeknight magic in under 30 minutes!
Why You’ll Love This Recipe
- Crispy Meets Fluffy: You get that perfect crispy exterior with a tender, cloud-like middle in every bite.
- Quick Comfort: This dish delivers big comfort food vibes in less than 30 minutes, with almost no fuss.
- Nutty Brown Butter Magic: The brown butter and sage bring a restaurant-worthy richness you won’t believe is this easy.
- Easy to Personalize: You can easily make this recipe your own with a few mix-ins or swaps to fit your cravings and pantry.
Ingredients You’ll Need
The magic of Crispy Pan Fried Gnocchi with Brown Butter comes from a handful of simple, high-impact ingredients. Each one brings fantastic flavor, texture, or color – and when they come together, you get a dish with serious wow factor!
- Easy Homemade Potato Gnocchi: Light, tender gnocchi are the backbone of this dish—freshly made or high-quality store-bought both work beautifully.
- Olive Oil: Just a touch helps the gnocchi brown evenly and get extra crisp.
- Butter (cubed): You want real, good-quality butter for the most luxurious brown butter flavor.
- Sage Leaves: Frying the sage transforms it into deliciously crispy aromatic chips that take the whole dish up a notch.
Variations
Crispy Pan Fried Gnocchi with Brown Butter is an absolute playground for your creativity. Feel free to swap, add, or change things up to fit your cravings, dietary needs, or what you’ve got in the fridge.
- Gluten-Free Version: Make or buy gluten-free gnocchi – the crisp factor stays just as satisfying.
- Add Veggies: Toss in peas, baby spinach, or sautéed mushrooms for a pop of color and extra nutrition.
- Lemon Zest & Ricotta: A spoonful of ricotta and a sprinkle of lemon zest over the top adds creamy brightness.
- Cheese Swap: Try pecorino or aged gouda instead of parmesan for a new flavor twist.
How to Make Crispy Pan Fried Gnocchi with Brown Butter
Step 1: Cook the Gnocchi
Start by gently boiling your gnocchi in a large pot of well-salted water. You’ll know they’re ready when they float to the top—usually after just a couple minutes. Let them bob around for another 30 seconds for the perfect texture, then lift them out with a strainer or slotted spoon. Lay them on a tray while you finish the batch so they don’t stick together.
Step 2: Pan Fry Until Golden
Heat olive oil and a small knob of butter in a large nonstick skillet over medium-high. Once hot, add your drained gnocchi in a single layer. Resist the urge to stir too soon—let them get golden, then toss occasionally for 5–6 minutes. You want a crisp, deeply golden crust. If they’re browning too fast, just lower the heat a notch so they don’t burn.
Step 3: Make the Brown Butter & Sage
While the gnocchi get crispy, melt your cubed butter in a separate skillet over medium heat. As it sizzles and starts to develop foamy bubbles, add in the sage leaves. Swirl the pan and watch for the butter to turn a toasty golden brown and the sage to crisp up (about 3–4 minutes). Pull it off the heat just as it gets nutty and aromatic—you want brown, not burnt!
Step 4: Plate and Serve
Spoon the brown butter and those crisp sage leaves over your pan fried gnocchi, dividing the goodies evenly between plates. I love finishing it all with a shower of freshly grated parmesan and a kiss of lemon zest for a hit of brightness. Dig in right away while everything’s piping hot and impossibly crisp!
Pro Tips for Making Crispy Pan Fried Gnocchi with Brown Butter
- Batch Boiling: Don’t overcrowd the pot—boil the gnocchi in two batches so they cook evenly and don’t go mushy.
- Dry Before Frying: Let the cooked gnocchi air-dry for a few minutes on a tray so they crisp up beautifully in the pan (wet gnocchi = less crunch!).
- Perfect Brown Butter Timing: Watch closely when browning butter; remove it from the heat the moment it turns golden and smells nutty to avoid burnt flavors.
- Sage Leaf Crunch: Be sure the oil is hot before adding sage, and don’t crowd the pan—they’ll crisp up fast and with maximum flavor!
How to Serve Crispy Pan Fried Gnocchi with Brown Butter
Garnishes
This dish is pure poetry when finished with fresh parmesan cheese, a shower of lemon zest, and extra crispy sage leaves scattered over the top. For an extra pop, try a twist of cracked black pepper or a pinch of chili flakes if you love a little heat.
Side Dishes
Crispy Pan Fried Gnocchi with Brown Butter shines as a main, but it’s also gorgeous alongside a quick green salad with balsamic, roasted broccolini, or even a simple tomato salad to keep things fresh and balanced.
Creative Ways to Present
For a dinner party, try plating this family-style on a big platter with extra brown butter poured over the top and a pile of sage leaves in the center—totally show-stopping! Or serve in small bowls with mini forks for the ultimate party snack or appetizer.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crispy Pan Fried Gnocchi with Brown Butter in an airtight container in the fridge for up to 3 days. The gnocchi will lose some crispness, but the flavors get even more cozy by day two!
Freezing
If you want to freeze this dish, it’s best to freeze just the cooked gnocchi after boiling, before you pan-fry them. Spread them on a lined tray, freeze, then transfer to a zip-top bag. Fry straight from frozen, giving a few extra minutes in the pan.
Reheating
For the best reheat, pop the leftovers in a hot nonstick skillet with a tiny splash of oil or butter. Fry until heated through and re-crisped, about 3–4 minutes. The microwave works but won’t deliver the same golden crunch.
FAQs
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Can I use store-bought gnocchi for Crispy Pan Fried Gnocchi with Brown Butter?
Absolutely! Store-bought gnocchi work wonderfully for this recipe. Just make sure to boil them according to package instructions, then pan fry as described for fabulous results.
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What butter is best for making brown butter?
Use a good quality unsalted butter—European butters are especially rich and flavorful, but any real, unsalted butter will deliver delicious brown butter with irresistible nutty notes.
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My gnocchi aren’t getting crispy—what am I doing wrong?
Make sure you’ve dried your boiled gnocchi before frying, use a hot skillet, and don’t move them too soon. Crowding the pan will also keep them from crisping, so work in batches if necessary.
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Can I make this recipe vegan?
Yes! Use your favorite vegan gnocchi, swap in olive oil and a plant-based butter for the brown butter, and skip the cheese or use a vegan parmesan alternative.
Final Thoughts
If you’ve been searching for the ultimate cozy but oh-so-easy dinner, give this Crispy Pan Fried Gnocchi with Brown Butter a try! It’s one of those crowd-pleasers that’s ridiculously simple, endlessly flexible, and bursting with flavor. I can’t wait to hear what you think—dig in and enjoy every buttery, golden bite!
Print
Crispy Pan Fried Gnocchi with Brown Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
A delightful recipe for crispy pan-fried gnocchi with brown butter that brings out the perfect combination of textures and flavors. The gnocchi is first boiled to perfection, then pan-fried until crispy, and served with a rich and nutty brown butter sauce infused with aromatic sage leaves.
Ingredients
For the crispy gnocchi:
- 1 batch easy homemade potato gnocchi
- 1 tablespoon olive oil
For the brown butter:
- 150g butter, cubed
- 20–25 sage leaves
Instructions
- For the crispy gnocchi: Boil the gnocchi in well-salted water until they float to the top, then cook for an additional 30 seconds. Drain and place on a tray. Heat olive oil in a pan and fry the gnocchi until golden and crispy.
- For the brown butter: Melt butter in a pan over medium heat. Add sage leaves and cook until the butter browns and the leaves crisp up. Remove from heat when lightly browned and foamy.
- Serve the brown butter over the pan-fried gnocchi, garnish with sage leaves, parmesan, and lemon zest.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 0.5g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
