Pan-Fried Gnocchi with Sage Brown Butter Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden pan-fried gnocchi coated in a nutty brown butter sauce infused with crispy fresh sage leaves. This Italian-inspired pasta recipe, ready in about 20 minutes, pairs potato gnocchi, unsalted butter, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a large nonstick skillet over medium heat, then add 1 lb potato gnocchi in a single layer. Cook without stirring for 4-5 minutes until the bottoms are golden and crisp.
  2. Step 2: Flip the gnocchi and cook an additional 3-4 minutes until golden on the other side and cooked through.
  3. Step 3: Remove gnocchi from the skillet and set aside. Reduce heat to medium-low and add 4 tbsp unsalted butter to the skillet.
  4. Step 4: Cook butter, stirring frequently, for 3-4 minutes until it foams and turns golden brown with a nutty aroma.
  5. Step 5: Add 10 fresh sage leaves to the brown butter and cook for 1 minute until the leaves are crisp.
  6. Step 6: Return the gnocchi to the skillet, toss gently to coat with the sage brown butter, and season with 1/2 tsp salt and 1/4 tsp black pepper.
  7. Step 7: Transfer to plates and garnish with 1/4 cup grated Parmesan cheese before serving.

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