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Crispy on the outside and soft and tender on the inside, these pan seared gnocchi in nutty brown butter sage sauce can be on your table in minutes!
Your weeknights just got tastier.
Because we’re serving pan seared gnocchi in brown butter sage sauce. That’s right, sounds fancy, but it’s unbelievably easy and quick!
First things first, the gnocchi. Now I’ve been on a bit of a gnocchi kick these days since perfecting my homemade gnocchi recipe. If you haven’t checked it out, stop now do it (there’s all sorts of tips and a video there too).
Making homemade gnocchi is the perfect Sunday activity for the family, like edible play doh! Definitely plan to make extra to freeze for when you make these pan seared gnocchi in nutty brown butter sage sauce during the week.
Can I use frozen or store-bought gnocchi?
Sure! (Of course my preference will always be homemade, especially after you realize how easy they are to make). But sure, there are loads of good options out there and I especially recommend you check out your local shops and purveyors for fresh or frozen options, just avoid shelf-stabilized!!
Whether you’re using fresh or frozen gnocchi, homemade or store-bought, I recommend boiling them first. I cook them just until they float to the surface, skim them off, and let them fully drain on a paper towel lined plate.
Be sure to sear them to a deep golden brown on both sides before you start the brown butter sage sauce. Think a single layer in the pan (which means searing in batches if you’re making more than 2 servings). Don’t disturb them, flip them, or toss them until the bottom is seared golden brown and then use tongs or a soft heat resistant spatula to turn them over.
About that brown butter sage sauce
Brown butter sauce is so flavorful and it literally cooks in a couple minutes. Simply melt the butter, swirling the pan occasionally, until the foaming just subsides (listen for the snapping and popping sounds to stop).
Toss in the sage leaves, season, and keep swirling it over medium heat. All of your senses should be at play here. It’s done when you see little brown flecks, it smells nutty, you shouldn’t hear any popping from the butter, and it should taste warm and toasted but never burnt!
This isn’t meant to be a saucy recipe. The brown butter sage sauce should nicely coat the gnocchi, but shouldn’t pool on your plate.
Let’s make pan seared gnocchi in brown butter sage sauce
- Add the boiled gnocchi to melted butter in a skillet. Sear on each side until golden brown.
- Remove the gnocchi to a plate and add remaining butter and grated nutmeg to the pan. Cook until the butter stops foaming.
- Add the sage leaves and season with salt and pepper. Cook, swirling the pan, until the butter is flecked with brown and smells nutty.
- Add the seared gnocchi to the pan and toss well. Serve immediately.
Tips for success
- Don’t overcook the gnocchi when you boil it before searing. Remove them as soon as they float to the top.
- Drain the gnocchi well before searing. I like to remove them to a paper towel lined plate to fully drain.
- Be sure not to overcrowd the pan to get that deep golden brown sear on the gnocchi. Searing them in batches is recommended.
- Be sure not to let the butter burn as you make the sauce. You want it flecked with brown and nutty smelling. If it burns, throw out the sauce, wipe the pan, and start again.
- Reserve a few frizzled sage leaves for garnish before you add the seared gnocchi to the pan.
- Toss the gnocchi well in the sauce to be sure it’s fully coated before serving.
More Italian favorites
- Homemade Gnocchi
- Butternut Squash Ravioli in Brown Butter Sauce
- Gnocchi in Creamy Tomato Basil Sauce
- Creamy Pasta with Sausage and Mushrooms
- Bolognese Sauce
Crispy on the outside and soft and tender on the inside, these pan seared gnocchi in nutty brown butter sage sauce can be on your table in minutes!
- 4 oz unsalted butter, divided (1 stick)
- 12 fresh sage leaves
- kosher salt and pepper
- 1/4 tsp freshly grated nutmeg (ground nutmeg can be substituted)
- frizzled sage leaves and grated parmesan cheese for garnish
- 2 lbs fresh or frozen gnocchi
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Cook the gnocchi in boiling water until just cooked through and they float to the top, about 3 mins. Drain well.
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Add 2 Tbsp butter to a large non-stick set over med/high heat and cook just until melted. Add the gnocchi is a single layer, sprinkle with kosher salt (you will likely need to do this in batches) and sear until golden brown on one side. Flip and brown on the other side. Remove to a plate and continue with remaining gnocchi.
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When the gnocchi is seared, add the remaining butter to the pan. Add the nutmeg and cook until the foaming subsides. Add the sage leaves, salt, and pepper to the butter and cook, swirling carefully, until the butter is flecked with brown and smells nutty, about 2 minutes more.
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Add the seared gnocchi to the pan (reserving a few frizzled sage leaves for garnish). Toss in the sauce.
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Serve the gnocchi topped with the frizzled sage leaves and freshly grated parmesan cheese.
- Don’t overcook the gnocchi when you boil it before searing. Remove them as soon as they float to the top.
- Drain the gnocchi well before searing. I like to remove them to a paper towel lined plate to fully drain.
- Be sure not to overcrowd the pan to get that deep golden brown sear on the gnocchi. Searing them in batches is recommended.
- Be sure not to let the butter burn as you make the sauce. You want it flecked with brown and nutty smelling. If it burns, throw out the sauce, wipe the pan, and start again.
- Reserve a few frizzled sage leaves for garnish before you add the seared gnocchi to the pan.
- Toss the gnocchi well in the sauce to be sure it’s fully coated before serving.
Racheal says
Literally divine! I used this recipe when I made gnocchi for the first time. It was easy to follow and so comforting and delicious. Thank you so much for sharing!