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Crispy Pan Fried Gnocchi with Sage Butter makes the perfect, indulgent main dish, side dish, or appetizer because it’s filling and tasty!
Pan Fried Gnocchi with Sage Butter is a great weeknight main or side dish. Make it a main dish by serving it with a side salad or chop up some Italian sausage and add that to the mix!
Also, be sure to add this to your Thanksgiving menu plan, because the sage butter gives it tons of seasonal flavor, and it'll be an unexpected, Italian side dish to add to your spread.
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Ingredients
The ingredients are low-key, there are only a handful. Let’s talk about them:
- Butter - butter will be the base for the sage butter sauce.
- Olive oil - for the base of the sauce.
- Fresh sage leaves - adds a kick of herbal flavor, sage is earthy, slightly peppery, and minty with a lemony touch. It’s great in heavy, rich dishes, that’s why it’s perfect for this pan fried gnocchi.
- Gnocchi - typically made with potatoes, flour and eggs. Often enjoyed like a pasta (boiled, and smothered in a sauce).
- Parmesan - freshly grated is best because it melts nicely.
- Lemon juice - for a touch of brightness.
- Pepper + salt - to taste.
Instructions
The process is fairly easy and this recipe comes together in about 15 minutes from start to finish:
First add your butter, olive oil, and sage to a pan over medium heat.
Stir it around until the butter has totally melted.
Add the gnocchi and parmesan.
Stir it around for 5-6 minutes, or until the desired level of crispiness is achieved. It should be firm on the outside and soft on the inside. Don't be afraid to sacrifice one from the bunch and taste it - to be sure it's cooked to your liking.
Add salt + pepper to taste.
Variations + serving suggestions
As an appetizer: Crispy gnocchi make a great appetizer, serve them with a side of marinara, Italian dressing, or olive oil and herbs for dipping.
As a main course: Alternatively, to make this a main course, saute some diced sausage along with the gnocchi, top with a cup of marinara, and serve with a side salad.
Substitutions
Go ahead and make substitutions that you feel comfortable with. You can experiment with different flavors of herbs and tailor the recipe to fit your needs.
Here are some suggestions:
- Butter - you can swap the butter for ghee or refined coconut oil.
- Olive oil - any neutral-tasting oil will work but if olive oil isn’t an option rapeseed is a good substitute.
- Fresh sage leaves - you can swap the sage leaves for 1 tbsp of chopped fresh basil or thyme.
- Parmesan - Asiago is a good swap, if you don’t mind the funky smell.
Storage + reheating suggestions
Storage: Store the gnocchi in an airtight container in the fridge for 3 days.
Reheat: To reheat add some olive oil to a pan over medium heat and saute the gnocchi for 1-3 minutes (just until they’re warm), and they’ll be as good as new.
FAQ
Gnocchi is made with potatoes, flour and eggs. It’s often enjoyed in a similar way to pasta—with sauce, meats, and as a main course or a side dish.
Yes, instead of boiling the gnocchi as it’s traditionally prepared, you can sauté it in a pan with butter, herbs and olive oil and end up with a delicious, elevated result.
Traditionally, gnocchi is boiled for about three minutes and this results in a soft, doughy, dumpling. However, when using the pan-fry method, there won’t be any boiling. You are simply going to sauté the gnocchi for 5-6 minutes (until the sides are crispy), and they’ll be firm on the outside and soft on the inside.
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Pan Fried Gnocchi with Sage Butter
Ingredients
- 5 tbsp butter
- 2 tbsp olive oil extra virgin
- 10 sage leaves
- 9 oz package of prepared gnocchi
- ½ cup parmesan
- 1 tsp lemon juice
- Pepper
- Salt
- Optional garnish: lemon slices
Instructions
- In a skillet over medium heat, add the butter, olive oil, and sage leaves.
- When the butter melts, add the gnocchi, parmesan, and lemon juice.
- Stir the gnocchi, flipping often, for about 5-6 minutes, or until desired level of “crispiness” is achieved (the parmesan in the pan will also crisp up and stick to the outsides of the gnocchi).
- Salt and pepper to taste.
- Garnish with lemon wedges and serve.
Notes
Nutrition
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