Pan-Fried Gnocchi with Sage Brown Butter and Toasted Pine Nuts
Golden pan-fried gnocchi tossed in nutty sage browned butter and topped with crunchy toasted pine nuts for a simple Italian delight. This italian-inspired pasta ready in about 25 minutes pairs 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 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.
Ingredients
- 1 lb potato gnocchi
- 4 tbsp unsalted butter
- 12 leaves fresh sage leaves
- 1/4 cup pine nuts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, grated Parmesan cheese
Instructions
- Step 1: Heat a large nonstick skillet over medium heat and add 1/4 cup pine nuts. Toast, stirring frequently, for 2-3 minutes until golden and fragrant. Transfer to a small bowl and set aside.
- Step 2: In the same skillet, add 4 tbsp unsalted butter and melt over medium heat. Add 12 fresh sage leaves and cook for 3-4 minutes, swirling the pan, until the butter foams, turns golden brown, and smells nutty.
- Step 3: Meanwhile, 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. Using a slotted spoon, transfer gnocchi directly to the skillet with the sage brown butter.
- Step 4: Increase heat to medium-high and sauté the gnocchi for 3-4 minutes, turning occasionally, until they develop a golden crispy exterior. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 5: Remove from heat, sprinkle toasted pine nuts and 1/4 cup grated Parmesan cheese over the gnocchi, toss gently, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Gnocchi with Sage Brown Butter and Toasted Pine Nuts 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 Toasted Pine Nuts?
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 Toasted Pine Nuts?
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 Pine Nuts 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 Pine Nuts?
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.
