Pan-Seared Sage and Brown Butter Gnocchi with Toasted Walnuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft potato gnocchi pan-seared in nutty brown butter infused with fresh sage leaves and topped with crunchy toasted walnuts for a rustic Italian experience. This italian-inspired pasta ready in about 20 minutes pairs unsalted butter, leaves fresh sage leaves, walnuts, roughly chopped 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.

Prep: 5 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 1 pound potato gnocchi and cook for 4-5 minutes, stirring occasionally, until the gnocchi are golden brown and crisp on the edges.
  2. Step 2: In a separate small saucepan, melt 6 tablespoons unsalted butter over medium heat. Continue cooking the butter, swirling the pan, until it turns golden brown and smells nutty, about 3-4 minutes.
  3. Step 3: Add 12 fresh sage leaves to the browned butter and cook for 1 minute until the sage is crisp and fragrant.
  4. Step 4: Pour the brown butter and sage over the seared gnocchi in the skillet. Toss gently to coat the gnocchi evenly.
  5. Step 5: Toast 1/3 cup roughly chopped walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned.
  6. Step 6: Sprinkle the toasted walnuts and 1/4 cup grated Parmesan cheese over the gnocchi. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss gently again.
  7. Step 7: Serve immediately while warm, garnished with extra sage leaves if desired.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Sage and Brown Butter Gnocchi with Toasted Walnuts 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-Seared Sage and Brown Butter Gnocchi with 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 unsalted butter from drying out.

Can I substitute ingredients in Pan-Seared Sage and Brown Butter Gnocchi with 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-Seared Sage and Brown Butter Gnocchi with 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.

What goes well with Pan-Seared Sage and Brown Butter Gnocchi with Toasted Walnuts?

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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