Pan-Fried Gnocchi with Roasted Tomato and Sage Butter

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

Golden pan-fried gnocchi tossed in a nutty browned butter sauce with roasted cherry tomatoes and fresh sage leaves. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs package potato gnocchi, divided olive oil, divided salt 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.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 pint halved cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 15 minutes until soft and slightly caramelized.
  2. Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 1 lb potato gnocchi in a single layer and cook for 3-4 minutes without stirring until bottoms are golden and crisp.
  3. Step 3: Flip gnocchi and cook another 3 minutes until golden on the other side. Remove gnocchi from the skillet and set aside.
  4. Step 4: In the same skillet, reduce heat to medium. Add 4 tbsp unsalted butter and 12 fresh sage leaves. Cook for 2-3 minutes until butter foams and turns golden brown with a nutty aroma, and sage leaves become crisp.
  5. Step 5: Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Return gnocchi and roasted tomatoes to the skillet. Toss gently to coat with sage butter.
  6. Step 6: Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Sprinkle 1/4 cup grated Parmesan cheese over the top and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Gnocchi with Roasted Tomato and Sage Butter take to make?

Total time is about 35 minutes (10 min prep + 25 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 Roasted Tomato and 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 package potato gnocchi from drying out.

Can I substitute ingredients in Pan-Fried Gnocchi with Roasted Tomato and 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 Roasted Tomato and 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.

Is Pan-Fried Gnocchi with Roasted Tomato and Sage Butter vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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