This quick and easy weeknight dinner is your new recipe BFF. If you don't know what to make, have limited ingredients and want a tasty dinner on the table in 30 minutes, this pan fried gnocchi with brown butter and sage is it. It's cozy, comforting and has crispy gnocchi, need I say more?
If you've never tried pan frying gnocchi, you are in for a treat! Forget boiling it, you can actually just toss it in a skillet and cook it. This means less dishes, as it's all cooked in one skillet and crispy, pan fried gnocchi is the result. I love the texture of crispy gnocchi, with it's crunchy browned exterior. Add in some beautiful browned butter, fried sage leaves, pumpkin seeds and arugula and you're all set. And if you're like me and never really loved the texture of boiled gnocchi, I think this pan fried gnocchi is the one for you.
Here's everything you'll need to make this simple pan fried gnocchi at home. It's under ten ingredients!
For this recipe, we're using the shelf stable type of gnocchi, not fresh. We want it to get crispy, so shelf stable is the better option here, as it's already dry and ready to go.
To make crispy gnocchi in a skillet, you're going to ignore the directions on the package. There's no need to boil them first, it will just make things more complicated and messy.
Instead, use them straight from the package. Then they'll go directly in a hot skillet and cook until they're nice and browned and crispy.
Heat a large skillet (a well seasoned cast iron is great) over medium heat. Drizzle in the oil and once hot, toss in the gnocchi.
Cook, stirring occasionally, until browned on all sides, about 10 minutes, adjusting the heat as needed. Remove the gnocchi and set aside.
Turn the heat down to low and take the skillet off of the heat to let it cool down for a minute or so.
Place the skillet back on the heat (over low) and add the butter. Let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. During the last minute, add the sage leaves and pumpkin seeds and let them fry in the butter. Remove the skillet from the heat.
Add in the gnocchi and arugula and toss for about one minute, until everything is coated and the arugula has wilted a little. Add the chili flakes and season with salt and pepper.
I haven't tried this with fresh gnocchi, so I can't say for sure if it will work the same.
If you do want to use fresh gnocchi, boil it first and then drain and set aside on a plate lined with paper towels. Pat them dry as well as you can and then try tossing them in the brown butter, sage and seeds.
I don't think you'll be able to get it as crispy as the dried, shelf stable version, but it will still be delicious I'm sure.
I really, really love noodles and pasta, so be sure to check out these other fun recipes!
Are you ready to make this? Let's get to it!
As always, if you make this pan fried gnocchi with brown butter and sage please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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This pan fried gnocchi with crispy sage and brown butter is a quick and delicious dinner option that's ready in 30 minutes!
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