Crispy Pan Fried Gnocchi with Brown Butter

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Crispy pan fried gnocchi in brown butter is pretty much heaven on a plate. Homemade potato gnocchi is taken to new delicious levels when crisped up in a pan and covered in a foamy brown butter with sage. It's a 10 minute sauce perfect for a cosy week night meal. Feel free to use store-bought or homemade gnocchi. Delicious comfort food!

Crispy gnocchi in a foamy brown butter with crisp sage on top. On a white plate with a fork resting into gnocchi.

Hello! I am writing up this irresistible crispy gnocchi in brown butter as it's the perfect first recipe to make with my easy homemade potato gnocchi. Pan frying fresh gnocchi really is my favourite way to eat it. It creates a lovely textural contrast between the crispy edges and soft pillowy inside.

This foamy brown butter is the same method as my 10 minute brown butter for pasta. The potato gnocchi, which is boiled and fried BEFORE making the butter sauce, is so easy to make from scratch so definitely give it a try! The perfect main dish for any night of the week or equally a great recipe to cook for guests.

Golden gnocchi in a brown butter sauce with crisp sage on top. Fomay butter on the leaves.

Ingredients

Potato gnocchi - I really recommend fresh homemade gnocchi but store-bought gnocchi is also great and makes it an easy midweek meal. Bonus! At the grocery store you'll find it either in the refrigerated pasta section (best as it will be fresh) or pasta aisle.
Olive oil - I pan fry the gnocchi in olive oil (plus a little knob of butter)
Butter - I normally recommend unsalted butter but I actually prefer salted here as the gnocchi can always use some salt.
Sage - Nothing makes a brown butter better than some crispy sage. It really takes it up a level.

Fresh sage leaves and cubes of butter on a wooden chopping board.

Homemade gnocchi cut out on a wooden chopping board. A tray is seen above with more gnocchi.

How to pan fry gnocchi

You might think you could add the gnocchi to the brown butter and it will crisp up in that but it actually needs longer. This is the reason you boil and pan fry the gnocchi BEFORE making the brown butter.

Boil the gnocchi in a large pot of salted water. Do it in two batches if cooking for four people.
When the gnocchi has floated to the top, give it another 30 seconds then pull them out. I like to use a spider strainer for this (a slotted spoon will work) so I can keep the water boiling for more batches.
Place them on a tray while you finish the rest and heat up the oil to fry.
Heat a tablespoon of olive oil and a little knob of butter in a large frying pan over medium - high heat.
Fry the gnocchi for 5 - 6 minutes in a single layer, turning often until golden brown and crisp on the outside.
Turn the heat down if they get dark too quick.
Pop them on a paper towel when done.
You could make the brown butter at the same time so they are ready together.

Golden crisp gnocchi on a paper hand towel.

What is brown butter?

It's simple! Brown butter is the result of melting butter until the milk solids in the butter separate and brown. It also evaporates some of the water so you'll often end up with less than you started with. It's a really simple process and creates a rich, nutty taste that is PERFECT for pasta and gnocchi! Most commonly you might have browned butter when baking (The Cloudy Kitchen Brown Butter Choc Chip Cookies are a staple in my house). There are very clear stages when browning butter which you will get to know really well.

Firstly the butter will melt and then start to sizzle. It will get quite loud and crackly with bigger bubbles. Then it will quieten down considerably and that is when the top starts to foam. This is the stage you need to keep a really good eye on it. It's often quite hard to see what is going on under all that foam so swirl the pan or use a spatula to check those brown bits aren't getting too dark!

Crispy gnocchi in a brown butter. Foamy butter and crisp sage on top. A fork resting in.

How to make the foamy brown butter

Full ingredient list and method is in the recipe card below! If this is your first time making brown butter, don't worry it is so easy! Making the butter sauce separately really is the best way.

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Cubes of butter melting in a stainless steel pan.

Melt butter in a large skillet over a medium-high heat.

Melted cubes of butter sizzling with fresh sage leaves.

2. When the butter starts to get a good sizzle going, throw in the fresh sage leaves.

3. Continue cooking, swirling the pan.

Butter bubbling with sage leaves starting to crisp.

4. The butter will crackle quite loudly, keep swirling the pan so it cooks and browns evenly.

Crisp sage leaves in a foamy brown butter.

5. It will quieten down and the big bubbles will turn into a foam and will start to smell nutty. Turn the heat down to a medium heat if you are worried it will burn.

Stainless steel pan with a brown butter and crisp sage leaves. Butter has a layer of foam on top.

6. Continue to swirl so you can see under the foam and take it off the heat when the milk solids have turned into brown bits NOT black. The whole process will take 4 - 5 minutes.

Substitutions and variations

You could use this method of boiling and pan frying gnocchi for any sauce you can think of! It would be delicious with a simple basil pesto or a tomato sauce. I would serve this as a main meal but you could also have it as a side dish with some meat or vegetables of your choice.

Next time you could try my fall inspired Pan Fried Gnocchi with Pumpkin and Brown Butter. It has blobs of balsamic vinegar glaze on top of the dish which is truly delicious. Some toasted pine nuts would be a great addition.

A white plate with pan fried gnocchi in a foamy brown butter. Roasted pumpkin pieces and crispy sage on top.

Recipe FAQs

Do I have to boil the gnocchi before pan frying?

Yes! Boil until they float to the top then give them an extra 30 seconds before draining.

Is gnocchi gluten free?

My homemade potato gnocchi is made with plain flour but you could substitute with a GF blend. There are plenty of amazing store bought gluten free gnocchi available.

What butter is best for making brown butter?

I generally always use unsalted so I can season it myself but I find potato gnocchi can always do with quite a lot of seasoning so feel free to use salted butter here.

What pan is best for browning butter?

I always use a light coloured pan. Anything dark will make it impossible to see what is going on with the milk solids. I love stainless steel pans for this reason.

Sweet Potato Gnocchi!

Try my delicious sweet potato version, it's so fun to make from scratch!

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Crispy gnocchi in a brown butter. Crisp sage on top with a fork resting.

Want some other recipes to try?

If you loved this crispy gnocchi in a brown butter then check out my recipe section for all sorts of pasta guides and sauces. For more buttery goodness check out my Easy White Wine and Butter Pasta. For a spicy kick you could try my 3 Ingredient Nduja Butter Pasta or my Lemon Butter Pasta, both of these would be perfect with pan fried gnocchi too!

Spaghetti on a white plate in a white wine and butter sauce. Fork is twirling into noodles. — Easy White Wine and Butter Pasta

Casarecce pasta in a red nduja and butter sauce. Lemon zest and parmesan grated on top. — Easy White Wine and Butter Pasta

Made this recipe and loved it?

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