Crispy Gnocchi with Sage Brown Butter

Crispy Gnocchi with Sage Brown Butter pairs pan-fried potato gnocchi with sage-infused brown butter, toasted walnuts and pecans, garlic, Parmesan and fried sage leaves.

Course Main Course, Side Dish

Cuisine Italian-Inspired

Keyword brown butter gnocchi, crispy gnocchi, crispy potato gnocchi, gnocchi with sage, pan-fried gnocchi, pan-seared gnocchi, potato gnocchi with burrata, sage brown butter gnocchi, sage brown butter sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 460kcal

Author Cathy Pollak

Equipment

large pot For boiling the gnocchi with enough water to cook freely.
Colander For draining the cooked gnocchi before drying.
paper towels Removing surface moisture helps the gnocchi brown in the pan instead of steam.
large sauté pan For pan-frying the gnocchi in a single layer. A large surface area also makes crowding less likely.
light-colored sauté pan or skillet. For browning the butter. The pale interior makes it much easier to see the milk solids turn golden brown before they burn.
skillet (small). For toasting the walnuts and pecans separately.

Ingredients

Gnocchi:

1 (16 oz / 454 g) package potato gnocchi
½ - 1 tsp (2.5 - 5 ml) olive oil plus more as needed

Sage Brown Butter Sauce:

15 fresh sage leaves
2 tbsps (15 g) finely chopped walnuts
2 tbsps (14 g) finely chopped pecans
½ cup (113 g) salted butter cubed
⅛ tsp ground nutmeg
1 clove, fresh garlic grated into a paste

Toppings:

¼ cup (25 g) freshly grated Parmesan cheese
freshly cracked black pepper

Instructions

Bring 4 quarts (3.8 L) of salted water to a rolling boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Drain well, then transfer the gnocchi to a paper towel-lined plate and pat dry. Removing the surface moisture helps the gnocchi brown instead of steam in the pan.
1 (16 oz / 454 g) package potato gnocchi
Finely chop 5 sage leaves, leaving the remaining 10 leaves whole. Set aside.
15 fresh sage leaves
Add the walnuts and pecans to a dry skillet over medium heat. Toast for 1-2 minutes, stirring frequently, until lightly toasted and fragrant. Transfer to a small bowl and set aside.
2 tbsps (15 g) finely chopped walnuts, 2 tbsps (14 g) finely chopped pecans
Heat ½ teaspoon (2.5 mL) olive oil in a large sauté pan over medium heat. Add the gnocchi in a single layer without crowding the pan, working in batches if necessary. Cook for 5-7 minutes, allowing the gnocchi time against the hot pan before turning, until browned on multiple sides. Add additional olive oil as needed. Remove from the heat and set aside while preparing the brown butter.
½ - 1 tsp (2.5 - 5 ml) olive oil
Add the cubed butter to a light-colored sauté pan over medium heat. Cook, stirring frequently, as the butter melts and begins to foam. Add the chopped and whole sage leaves and continue cooking as the sage fries and the milk solids begin to brown.
½ cup (113 g) salted butter
Watch the bottom of the pan closely as golden-brown flecks appear and the butter develops a toasted, nutty aroma. Remove the pan from the heat as soon as the milk solids are golden brown. Very dark brown or black flecks mean the butter has burned and should be remade.
Immediately stir in the nutmeg. Remove the whole fried sage leaves and set them aside for serving.
⅛ tsp ground nutmeg
Stir the grated garlic and toasted walnuts and pecans into the hot brown butter off the heat. The residual heat is enough for the finely grated garlic without risking burning it.
1 clove, fresh garlic
Transfer the crispy gnocchi to a serving dish and spoon the sage brown butter, garlic and toasted nuts over the top. Finish with the reserved fried sage leaves, Parmesan cheese and freshly cracked black pepper.
¼ cup (25 g) freshly grated Parmesan cheese, freshly cracked black pepper

Notes

Use a light-colored pan for the brown butter so you can clearly see the milk solids changing color.
Don't crowd the gnocchi while pan-frying. Work in batches when necessary so the gnocchi have enough contact with the pan to brown.
Fresh sage is important in this recipe because some of the leaves are fried whole and reserved for serving.
Gluten-free potato gnocchi can be substituted, although the texture and browning may differ depending on the brand.

If you’re making this Crispy Gnocchi with Sage Brown Butter, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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