Pan-Fried Gnocchi with Sage Brown Butter and Crispy Pancetta

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

Golden pan-fried potato gnocchi tossed in nutty sage brown butter and topped with crunchy pancetta and freshly grated Parmesan. This italian-inspired pasta ready in about 25 minutes pairs potato gnocchi, diced pancetta, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Add 4 oz diced pancetta and cook for 5-6 minutes until crispy. Using a slotted spoon, transfer pancetta to a paper towel-lined plate and set aside, leaving rendered fat in the pan.
  2. Step 2: Increase heat to medium-high and add 1 lb potato gnocchi to the skillet in a single layer. Cook for 3-4 minutes undisturbed until the bottoms are golden and crispy. Flip gnocchi pieces and cook another 3-4 minutes until crisp and cooked through. Season with salt and black pepper.
  3. Step 3: In a small saucepan over medium heat, melt 6 tbsp unsalted butter. Add 12 fresh sage leaves and cook, swirling occasionally, for 3-4 minutes until butter turns golden brown and smells nutty. Remove from heat.
  4. Step 4: Transfer the crispy gnocchi back to the skillet, pour the sage brown butter over the top, and toss gently to coat.
  5. Step 5: Serve gnocchi topped with the crispy pancetta and 1/2 cup freshly grated Parmesan cheese.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Gnocchi with Sage Brown Butter and Crispy Pancetta 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 Sage Brown Butter and Crispy Pancetta?

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 Sage Brown Butter and Crispy Pancetta?

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 Sage Brown Butter and Crispy Pancetta 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 Sage Brown Butter and Crispy Pancetta?

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.

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