Crispy Gnocchi with Sage Butter Sauce a Simple and Delicious Recipe

Gnocchi is a comforting dish loved by many, but it can sometimes turn out mushy or bland. This recipe for crispy gnocchi with sage butter sauce offers a delightful twist that brings texture and rich flavor to your plate. You get golden, crispy gnocchi coated in a fragrant butter sauce infused with fresh sage and garlic. It’s a quick, satisfying meal that feels special without requiring hours in the kitchen.

Crispy gnocchi with sage butter sauce served on a white plate

Ingredients You Will Need

To make this dish, gather the following ingredients:

• 1 package (16–18 oz) gnocchi (regular or cauliflower; frozen cauliflower gnocchi can be cooked directly without thawing)

• 3 tablespoons butter

• 6 to 8 fresh sage leaves, roughly torn or left whole

• 2 cloves garlic, smashed (optional)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons grated Parmesan cheese, plus extra for topping (optional)

• Optional finishing touches: a squeeze of lemon juice or a drizzle of olive oil

  
  

You can also customize the dish with optional add-ins like baby spinach, toasted walnuts or pine nuts, or a spoonful of ricotta or mascarpone for creaminess.

How to Cook Crispy Gnocchi

Pan-Fry the Gnocchi

Start by heating a large nonstick skillet over medium heat. Add a small drizzle of olive oil to the pan. Spread the gnocchi in a single layer and cook for about 7 to 8 minutes. Stir occasionally to ensure even browning. The goal is to get the gnocchi golden and crispy on the outside while keeping the inside soft. If you use frozen cauliflower gnocchi, you can add it directly to the pan without thawing.

Once crispy, transfer the gnocchi to a plate and set aside.

Prepare the Sage Butter Sauce

In the same skillet, reduce the heat slightly and add the butter. Let it melt and become foamy. Add the sage leaves and smashed garlic cloves if you’re using them. Let the butter bubble gently for 2 to 3 minutes, swirling the pan often. The butter will turn golden and develop a nutty aroma, while the sage leaves become crisp.

Combine Gnocchi and Sauce

Return the crispy gnocchi to the pan and toss to coat them evenly in the sage butter sauce. Season with salt and freshly ground black pepper to taste. The gnocchi will soak up the flavorful butter, making every bite delicious.

Finish and Serve

Sprinkle the dish with grated Parmesan cheese. For a bright finish, add a squeeze of lemon juice or a light drizzle of olive oil. These touches enhance the flavors and add freshness.

Tips for Elevating Your Gnocchi Dish

• Add greens: Toss in a handful of baby spinach just before adding the gnocchi back to the pan. The spinach wilts quickly and adds color and nutrients.

• Add crunch: Toasted walnuts or pine nuts sprinkled on top provide a satisfying crunch.

• Make it creamy: Stir in a spoonful of ricotta or mascarpone cheese for a rich, creamy texture.

• Use fresh ingredients: Fresh sage leaves make a big difference in flavor compared to dried herbs.

• Don’t overcrowd the pan: Cooking gnocchi in a single layer helps them crisp evenly.

  
  

Why This Recipe Works

This recipe skips boiling the gnocchi, which is the usual method but can lead to soggy results. Pan-frying creates a crispy crust that contrasts beautifully with the soft interior. The sage butter sauce is simple but packed with flavor. Butter browns slightly, adding nuttiness, while sage adds an earthy, aromatic note. Garlic adds depth, and Parmesan brings a salty, savory finish.

The optional lemon juice or olive oil brightens the dish and balances the richness. This combination makes the gnocchi feel indulgent yet fresh.

Serving Suggestions

Crispy gnocchi with sage butter sauce works well as a main dish or a side. Pair it with:

• A simple green salad with lemon vinaigrette

• Roasted vegetables like asparagus or Brussels sprouts

• Grilled chicken or pan-seared fish for added protein

  
  

This dish also reheats well. Store leftovers in an airtight container and reheat in a skillet to maintain crispiness.