Pan-Fried Gnocchi with Mushroom Sage Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pillowy gnocchi pan-fried to a golden crust and tossed in a fragrant mushroom and sage brown butter sauce. This italian-inspired pasta ready in about 25 minutes pairs potato gnocchi, unsalted butter, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 1 lb potato gnocchi and cook for 2-3 minutes until they float to the surface. Drain and set aside.
  2. Step 2: Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until foaming. Add the drained gnocchi in a single layer and cook without stirring for 3-4 minutes until the bottoms are golden and crisp.
  3. Step 3: Flip the gnocchi and cook for another 2 minutes until golden on the other side, then transfer gnocchi to a plate.
  4. Step 4: In the same skillet, reduce heat to medium, add remaining 2 tbsp butter, 8 oz sliced cremini mushrooms, and 10 fresh sage leaves. Cook, stirring occasionally, for 5-6 minutes until mushrooms are browned and butter is browned and fragrant.
  5. Step 5: Add 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper, cooking for 30 seconds until garlic is fragrant.
  6. Step 6: Return the gnocchi to the skillet and toss to coat in the mushroom sage butter sauce. Cook for 1 minute to warm through.
  7. Step 7: Remove from heat and sprinkle 1/4 cup grated parmesan cheese over the gnocchi before serving.

Frequently asked questions

How long does Pan-Fried Gnocchi with Mushroom Sage Butter take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Gnocchi with Mushroom Sage Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potato gnocchi from drying out.

Can I substitute ingredients in Pan-Fried Gnocchi with Mushroom Sage Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Gnocchi with Mushroom Sage Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Gnocchi with Mushroom Sage Butter?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes