Pan-Fried Gnocchi with Sage Butter and Toasted Walnuts
A popular Italian-inspired dish featuring pillowy gnocchi pan-fried until golden and tossed in a fragrant sage butter sauce with crunchy toasted walnuts. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs store-bought 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.
Ingredients
- 1 lb store-bought potato gnocchi
- 4 tbsp unsalted butter
- 12 leaves fresh sage leaves
- 1/2 cup chopped walnuts
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 1 lb store-bought potato gnocchi and cook for 2-3 minutes until they float to the surface. Drain and set aside.
- Step 2: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large non-stick skillet over medium heat. Add 12 fresh sage leaves and cook for 1 minute until fragrant and crispy, then remove sage leaves and set aside.
- Step 3: Increase heat to medium-high and add the drained gnocchi to the skillet. Cook for 5-6 minutes, stirring occasionally, until gnocchi are golden brown and slightly crisp on the edges.
- Step 4: Add 2 more tbsp unsalted butter and 1/2 cup chopped walnuts to the skillet. Cook for another 2 minutes until the butter melts and walnuts toast, stirring gently to coat gnocchi.
- Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper. Return the crispy sage leaves to the skillet and toss everything together.
- Step 6: Remove from heat and sprinkle 1/4 cup grated Parmesan cheese over the gnocchi before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Gnocchi with Sage Butter and Toasted Walnuts 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 Butter and Toasted Walnuts?
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 store-bought potato gnocchi from drying out.
Can I substitute ingredients in Pan-Fried Gnocchi with Sage Butter and Toasted Walnuts?
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 Butter and Toasted Walnuts 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 Sage Butter and Toasted Walnuts 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.
