Pan-Roasted Gnocchi with Sage Brown Butter and Parmesan
Golden pan-roasted potato gnocchi tossed in fragrant sage-infused brown butter and finished with a generous sprinkle of Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 20 minutes pairs store-bought or homemade 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 or homemade potato gnocchi
- 4 tbsp unsalted butter
- 12 leaves fresh sage leaves
- 1, minced garlic clove
- 1/2 cup, freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 1 lb potato gnocchi in a single layer and cook without stirring for 3-4 minutes until bottoms are golden and crisp.
- Step 2: Stir the gnocchi gently and continue cooking for another 3-4 minutes until all sides are golden and the gnocchi is cooked through. Remove gnocchi from skillet and set aside.
- Step 3: Reduce heat to medium. Melt 4 tbsp unsalted butter in the same skillet. Add 12 fresh sage leaves and 1 minced garlic clove. Cook for 3-4 minutes, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, and the sage leaves are crispy.
- Step 4: Return the gnocchi to the skillet and toss gently to coat in the sage brown butter. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 5: Remove from heat and sprinkle 1/2 cup freshly grated Parmesan cheese over the gnocchi. Toss lightly and serve immediately.
Frequently asked questions
How long does Pan-Roasted Gnocchi with Sage Brown Butter and Parmesan 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-Roasted Gnocchi with Sage Brown Butter and Parmesan?
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 unsalted butter from drying out.
Can I substitute ingredients in Pan-Roasted Gnocchi with Sage Brown Butter and Parmesan?
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-Roasted Gnocchi with Sage Brown Butter and Parmesan 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-Roasted Gnocchi with Sage Brown Butter and Parmesan 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.
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