Pan-Fried Gnocchi with Sage Brown Butter and Toasted Hazelnuts

By · Reviewed by AislePrompt Editorial · ·

Golden pan-fried gnocchi tossed in a fragrant sage brown butter sauce with crunchy toasted hazelnuts. This italian-inspired pasta ready in about 20 minutes pairs package potato gnocchi, unsalted butter, leaves fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 5 min Cook: 15 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large non-stick skillet over medium heat. Add 1/4 cup chopped hazelnuts and toast, stirring frequently for 3-4 minutes until golden and fragrant. Transfer nuts to a bowl and set aside.
  2. Step 2: Add 1 lb potato gnocchi to the same skillet (no oil or butter). Cook for 4-5 minutes, stirring occasionally, until the gnocchi are golden brown and crispy on the outside.
  3. Step 3: Push gnocchi to one side of the pan and add 4 tbsp unsalted butter and 10 fresh sage leaves to the empty side. Cook the butter for 3-4 minutes until it foams and turns golden brown with a nutty aroma, and the sage leaves become crisp.
  4. Step 4: Toss the gnocchi with the brown butter and sage leaves. Season with 1 tsp salt and 1/4 tsp black pepper.
  5. Step 5: Remove from heat, sprinkle 1/4 cup grated Parmesan cheese and the toasted hazelnuts on top, then serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Gnocchi with Sage Brown Butter and Toasted Hazelnuts take to make?

Total time is about 20 minutes (5 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 Toasted Hazelnuts?

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 Sage Brown Butter and Toasted Hazelnuts?

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 Toasted Hazelnuts 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 Toasted Hazelnuts?

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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