Italian · easy
Brown Butter Gnocchi
Store-bought potato gnocchi crisped in a pan with brown butter, sage, and parmesan. This is a 15-minute dinner that tastes like you spent much longer on it. The outside of each gnocchi crisps slightly, the inside stays pillowy, and the nutty brown butter does most of the work. Serve with a simple salad.
- 16 min
- Total
- 4
- Serves
- $7.50
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Vegetarian
- Meatless
Parent noteGnocchi is pillowy and mild, which makes it an easy kid win. The brown butter and sage are subtle. If sage is unfamiliar, skip it and use just brown butter and parmesan. Contains gluten, dairy, and egg (in gnocchi). Use store-bought gnocchi for the time estimate to hold.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Potato Gnocchi (store-bought, 16 oz)2 packages
- Unsalted Butter5 tbsp
- Fresh Sage Leaves12 leaves
- Parmesan, freshly grated1/2 cup
- Salt and Black Pepper1 to taste
Method
- 01
Cook gnocchi in salted boiling water according to package directions, about 2-3 minutes until they float. Drain and pat dry.
- 02
Heat 4 tbsp butter in a large skillet over medium-high heat. Cook 3-4 minutes until butter is golden and smells nutty. Watch closely; it can burn quickly.
- 03
Add sage leaves to the brown butter. They will crisp quickly, about 30 seconds.
- 04
Add the drained gnocchi to the pan. Cook undisturbed for 2 minutes to crisp the bottom.
- 05
Toss gently. Season with salt and pepper.
- 06
Serve immediately topped with parmesan and the crispy sage.
- 420
- Calories
- 9g
- Protein
- 52g
- Carbs
- 19g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
