About this recipe
If you’ve ever wondered how to make gnocchi taste like it came from a restaurant, this is it.
Pan-frying the gnocchi gives it a golden, crispy crust while keeping the inside soft and pillowy. Then it’s coated in nutty brown butter, lemon juice, and sage—simple ingredients that turn into something special in minutes.
It’s my go-to “lazy but fancy” dinner: ready in under 15 minutes, comforting, and full of flavor. Perfect for a cozy night in or a last-minute dinner party.
This dish is ideal for a weeknight meal—it feels upscale but can be prepared in under 15 minutes! You really have to believe me, it is so easy to make!
Why You’ll Love This Recipe
- Ready in just 15 minutes
- Crispy outside, pillowy inside
- No sauce-making required
- Elegant but easy enough for weeknights
- Perfect with a glass of wine and good company
Ingredient Notes
- Gnocchi: Store-bought works perfectly, but if you’ve got homemade, even better. You can also try cauliflower gnocchi or sweet potato gnocchi for a twist.
- Butter: Use real butter for a nutty, browned butter flavor. For a vegan option, Miyoko’s butter browns beautifully.
- Sage: Fresh sage crisps in the butter and adds an earthy aroma—don’t skip it.
- Lemon zest and juice: Brightens the richness. Always zest before juicing!
- Salt and black pepper: Simple but essential—season to taste.
How to Make Pan-Fried Gnocchi with Lemon Brown Butter
- Melt the Butter: Add butter to a large non-stick skillet over medium heat. Let it melt and start to foam.
- Add Sage + Lemon: Toss in sage leaves and cook until fragrant (about 30 seconds). Stir in lemon zest and juice.
- Pan-Fry the Gnocchi: Add gnocchi in a single layer. Let cook undisturbed for 3–4 minutes until golden and crisp. Toss and cook another 2–3 minutes until evenly browned.
- Season + Serve: Add salt and pepper, toss to coat in the sauce, and serve immediately.
Cook’s Tip: Don’t boil the gnocchi first—straight from the package to the skillet gives the best crisp texture.
Variations
- Make it creamy: Stir in a splash of cream or vegan yogurt to thicken the sauce.
- Vegan: Use plant-based butter and serve with vegan parmesan.
- Add protein: Top with prosciutto, grilled chicken or crispy chickpeas, or sautéed garlicky mushrooms.
Home-Cook Tips
- Always keep an eye on your butter—it turns from brown to burnt quickly.
- For extra crunch, add a sprinkle of panko at the end and toss with the gnocchi.
- Leftovers? Reheat in a skillet with a dab of butter to crisp the edges—never microwave.
Pan-fried Gnocchi with Lemon Brown Butter Sauce
Equipment
Ingredients
- 1 stick ½ cup butter
- 10 fresh sage leaves
- Zest of 1 lemon
- Juice of ½ lemon about 1 tablespoon
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 one pound package of gnocchi
Instructions
- Melt the Butter: In a large skillet over medium heat, melt the butter.
- Add Sage and Lemon: Add the sage leaves to the melted butter stir in the lemon zest and lemon juice, letting the flavors meld for about 30 seconds.
- Pan-Fry the Gnocchi: Carefully add the gnocchi to the skillet, spreading them out in a single layer. Let the gnocchi cook undisturbed for 3-4 minutes, allowing them to develop a golden, crispy exterior and the butter foam. Gently toss and cook for another 2-3 minutes until the gnocchi are evenly browned.
- Season and Serve: Add the salt and ground pepper, stirring to coat the gnocchi in the lemon butter sauce. Taste and adjust seasoning if needed.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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