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Crispy Brown Butter Sage Gnocchi Recipe with Parmesan and Hazelnuts

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A quick and easy recipe for pan-fried gnocchi in nutty brown butter with crispy sage and toasted hazelnuts, finished with sharp Parmesan. Perfect for a cozy weeknight dinner with a delightful crispy texture and rich flavors.

Ingredients

Scale
  • 1 pound (450g) store-bought potato gnocchi
  • 4 tablespoons (about 56g) unsalted butter
  • 12–15 fresh sage leaves, whole
  • ½ cup (60g) toasted hazelnuts, roughly chopped
  • ½ cup (50g) freshly grated Parmesan cheese
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon zest from 1 lemon (optional)

Instructions

  1. Toast the hazelnuts in a dry skillet over medium heat, shaking frequently, until golden and fragrant, about 5 minutes. Transfer to a plate to cool, then roughly chop.
  2. If recommended by the gnocchi package, boil gnocchi in salted water until they float to the surface, about 2-3 minutes. Drain well and set aside. Pat dry with paper towels to remove excess moisture.
  3. In a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until the butter foams and turns a deep golden brown with a nutty aroma, about 4-5 minutes. Watch carefully to avoid burning.
  4. Add whole sage leaves to the browned butter and fry until crisp, about 1-2 minutes. Remove sage with a slotted spoon and set aside on paper towels.
  5. Increase heat to medium-high. Add the cooked gnocchi to the browned butter, spreading them out to avoid crowding. Fry, turning occasionally, until all sides are golden and crispy, about 6-8 minutes.
  6. Off the heat, stir in toasted hazelnuts and crispy sage leaves. Season with sea salt and freshly ground black pepper to taste. Add lemon zest if desired and toss gently to combine.
  7. Plate the crispy gnocchi and generously sprinkle with freshly grated Parmesan. Serve immediately for best texture.

Notes

If using frozen gnocchi, thaw slightly and pat dry before frying. Boiling gnocchi before frying is recommended for even cooking but can be skipped if confident in fresh gnocchi texture. Avoid overcrowding the pan to ensure crispiness. Watch the butter carefully to prevent burning; it should be amber with a nutty aroma. Fry sage separately to keep it crispy. Leftovers can be reheated in a skillet to regain crispiness; avoid microwaving.

Nutrition

Keywords: gnocchi, brown butter, sage, hazelnuts, Parmesan, crispy gnocchi, pan-fried gnocchi, easy dinner, comfort food

Find it online: https://norasfoods.com/crispy-brown-butter-sage-gnocchi-recipe-with-parmesan-and-hazelnuts-easy-and-perfect-for-dinner/