Gnocchi is a classic Italian staple made from potatoes, flour, and eggs, loved for its soft, delicate melt in your mouth texture.
This brown butter gnocchi is particularly special because it uses leftover mashed potatoes to make the gnocchi, making it both practical and incredibly delicious. It’s a great entry point since it’s such an easy homemade gnocchi recipe.
If you’ve ever searched for crispy gnocchi, skillet gnocchi, or how to make gnocchi from leftover mashed potatoes, this recipe covers it all. You’ll learn exactly how to get that golden crust on the outside while keeping the inside soft and fluffy, plus how to make a foolproof brown butter and sage sauce.
This was inspired by my mashed potatoes recipe on my site. I knew making gnocchi would be super approachable thanks to an older recipe I have for sweet potato gnocchi. This pairs beautifully with a fresh salad like this beetroot arugula salad.
This can be enjoyed year round, because it’s surprisingly light- but you may find yourself gravitating to this during the cooler months when you might have some mashed potatoes on the table for festive occasions.
Jump to:
- What makes this an Every Little Crumb recipe:
- Ingredients you need to make leftover mashed potato gnocchi:
- Instructions:
- Pro Tip
- How to make no fail gnocchi from leftover mashed potatoes:
- How to get perfectly crisp pan fried gnocchi:
- Make the perfect brown butter sauce:
- How to serve brown butter gnocchi with sage:
- Recipe variations:
- Storing Leftovers:
- Expert tips and tricks:
- Top Tip
- Recipe FAQs:
- If you liked this recipe, you might like:
- Pairing
- Brown Butter Gnocchi
What makes this an Every Little Crumb recipe:
- This actually has a Middle Eastern touch! I always have dried sage (marameeya) in my pantry because Palestinians can’t make tea without it- it’s so fragrant and delicious. That, and the olive oil and lemon zest you use in the recipe give such warm flavors with a little Middle Eastern twist.
- This pan fried gnocchi delivers on every level. You get that perfect contrast—crispy gnocchi with golden edges and soft, fluffy centers. The brown butter sauce adds deep, nutty richness, while sage and garlic infuse it with warmth and aroma.
- It’s also so easy to make, and a great way to use leftover mashed potatoes. We are all about easy recipes in this household! This is a quick comfort dinner ready in under 30 minutes, and it has that restaurant wow factor.
- It’s a great way to push yourself a little bit out of your comfort zone, but with simple ingredients and flavors that really shine.
Ingredients you need to make leftover mashed potato gnocchi:
- Mashed potatoes – use cold leftovers; avoid overly creamy or wet mash. You can use your preferred recipe, or my recipe here, or an even simpler recipe in the recipe notes below.
- Egg – binds the dough and adds structure
- All purpose flour – add gradually; too much makes gnocchi dense
- Olive oil – helps crisp the gnocchi when pan frying
- Butter – I use unsalted butter as mashed potatoes are usually already salted.
- Dried sage leaves – adds earthy flavor (or use fresh sage)
- Garlic – sliced for subtle flavor infusion
- Sea salt and freshly cracked black pepper: to enhance the flavor
- Lemon zest – so important to brighten the rich sauce
- Parmesan cheese – I love the salty, nutty flavor this adds to the brown butter gnocchi. It even adds protein!
See recipe card for quantities.
Instructions:
- Step 1: Mix mashed potatoes, egg, and part of the flour until just combined.
- Step 2: Gradually add more flour until a soft, slightly sticky dough forms.
- Step 3: Mix until combined and sticky but manageable.
- Step 4: Turn dough out onto a lightly floured surface.
- Step 5: Divide into 4 pieces.
- Step 6: Roll each piece into long thin logs.
- Step 7: Cut the gnocchi up into bite sized pieces.
- Step 8: Add the gnocchi to a large pot of salted, boiling water.
- Step 9: Wait until the gnocchi floats to the top, then scoop out.
- Step 10: Place on a paper towel lined tray and pat dry.
- Step 11: Add gnocchi to a hot skillet with olive oil
- Step 12: Toast on each side until golden brown, then remove to serving dish.
- Step 13: Add the butter to the same hot skillet.
- Step 14: Cook until melted and starting to foam.
- Step 15: Add the dried sage and garlic and cook until the butter is flecked with brown bits.
- Step 16: Spoon the brown butter sauce all over the gnocchi in the plate and garnish with lemon zest and Parmesan.
Hint: Don’t overcrowd the pan—this is the key to achieving crispy gnocchi instead of steaming them.
Pro Tip
If your dough feels too sticky, add flour slowly—but stop as soon as it becomes workable. It’ll still be sticky but you’ll be able to form dough ropes out of it. Too much flour will make your gnocchi dense instead of light and fluffy.
How to make no fail gnocchi from leftover mashed potatoes:
- Avoid wet mashed potatoes, this works best with a classic recipe that isn’t too liquidy.
- Gradually add the extra flour until the gnocchi isn’t too sticky, but not so much that it dries out.
- Roll out the gnocchi on a floured surface so that it’s easy to roll and cut.
How to get perfectly crisp pan fried gnocchi:
- Let gnocchi dry after boiling, by draining on a paper towel lined plate and using a thick paper towel to pat the gnocchi dry.
- Heat the oil properly before adding the gnocchi, and use a wide skillet so they’re not crowded.
- Don’t move them too soon—let a crust form, and flip only once for the best golden texture.
Make the perfect brown butter sauce:
- Cook over medium heat, don’t be tempted to crank up the heat to speed up the process.
- Stir or swirl the pan occasionally and watch very carefully.
- Look for golden brown specks at the base of the pan, you should smell a nutty aroma. As soon as the butter has browned, move to a separate bowl or or immediately spoon onto the gnocchi, make sure to scrape up those brown flecks. That’s where all the flavor is!
How to serve brown butter gnocchi with sage:
Serve immediately while the gnocchi is still hot and crispy and the brown butter sauce melted and delicious. I love adding a big handful of freshly grated Parmesan cheese, plus some lemon zest for brightness.
For an even bigger carb boost, serve with homemade dinner rolls , and for some freshness serve with a green salad like this beetroot arugula salad, or this crispy chickpea and tahini kale salad.
Recipe variations:
- Spinach gnocchi – add a handful of baby spinach to the brown butter sauce, it’ll wilt really fast and bulk this up nicely.
Protein version– top the gnocchi with grilled chicken or shrimp
Nutty gnocchi– Add finely chopped toasted walnuts or pistachios for a lovely crunch on top.
Storing Leftovers:
You shouldn’t have leftovers, it’s too good! If you do however, you can store in the fridge for up to 3 days. I’d advise separating the gnocchi pieces from the butter and storing separately in the fridge.
Store any leftover butter sauce in a microwave safe container, it’ll harden in the fridge, so microwave it to restore it’s meltiness. The gnocchi pieces can be reheated in a skillet to bring back crispiness, then pour the melted butter sauce back on top when serving.
See the sweet potato version of these on my website!
Expert tips and tricks:
- Use cold mashed potatoes for best results.
- Don’t overmix the dough, you want a light airy texture.
- Use a sharp knife, pizza cutter or bench scraper to cut the gnocchi- it’s a sticky dough, so you need something really sharp to go through.
- Pat the gnocchi dry before frying so it crisps up.
Top Tip
Keep an eye on the butter, you want it to brown but not burn. Make sure you get all the nutty brown flecks in the butter when serving!
Recipe FAQs:
Absolutely- that’s where the inspiration for this recipe came from!
That’s another absolutely yes. If you prefer using ready gnocchi from the refrigerator section of your supermarket, go for it!
Yes you do, boiling is what actually cooks them, pan frying the gnocchi is just what finishes them off to be nice and crispy
You probably needed to add some more flour for structure!
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this pan fried gnocchi:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!
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Brown Butter Gnocchi
Ingredients
For the gnocchi:
- 1 cup leftover mashed potatoes, for a recipe from scratch check the recipe notes below
- 1 egg
- 1 to 1 1/2 cups all purpose flour (125g-190g)
For the brown butter sauce and to assemble:
- 1 tablespoon olive oil
- 1/3 cup unsalted butter 3/4 stick , 75 g
- 2 tablespoon dried sage leaves (maramia)
- 2 garlic cloves, sliced
- pinch sea salt
- pinch freshly cracked black pepper
- zest of 1/2 lemon
- 1/4 cup grated Parmesan cheese
Instructions
For the gnocchi:
- Mix together the mashed potatoes, egg, and half a cup of flour with a wooden spoon. Once this combines, sprinkle in another half a cup of flour and use gloved hands to mix this well- if it's still too sticky, keep adding flour, 1/4 cup at a time until you get to 1 1/2 cups flour total. Don't overmix, so the gnocchi stays light and yummy.
- On a lightly floured surface, divide this gnocchi dough into four pieces. Roll each piece out into a long rope, and use a sharp knife or bench scraper to cut each rope into 1 inch pieces.
- Bring a large pot of water to a boil. Add a generous pinch of salt, then add in all the gnocchi. Cook for 2-3 minutes, or until the gnocchi float to the top- this means they are done. Use a slotted spoon to scoop out the gnocchi onto a paper towel lined tray.
- In a large heavy bottomed skillet, add the olive oil and heat on medium high. Add the gnocchi, and toast 2-3 minutes a side until deep golden brown. Remove the gnocchi to a serving plate.
For the brown butter sauce:
- Add the butter to the same skillet, reducing the heat to medium. Cook for a few minutes until melted and starting to smell fragrant, then add in the dried sage, the sliced garlic, salt and pepper. Continue cooking until butter is foamy and brown flecks appear in the butter.
- Spoon this brown butter sauce evenly over the toasted gnocchi, top with some lemon zest and a generous amount of Parmesan cheese and enjoy immediately.
Video
Notes
For an easy mashed potato recipe:
- 3 lb (1.5 kg) potatoes, peeled and cut into large chunks
- Salt, for boiling and seasoning
- 3 garlic cloves, peeled
- 1 cup whole milk
- 50 g butter (1/2 stick / 4 tablespoons)
- Freshly ground black pepper
Ingredient Notes:
- Mashed potatoes: Use any cold leftover mashed potatoes you have, or follow the recipe above, cooling after making.
- All-purpose flour: Add gradually; amount will vary depending on the moisture in the potatoes.
- Sage: Also known as maramia in the Middle East. Dried works well, but fresh can be used for a lighter flavor.
- Parmesan: Freshly grated is best for flavor
Important Recipe Tips:
- Don’t overmix the dough or the gnocchi will be dense.
- Add flour slowly until the dough is soft but manageable.
- Boil until gnocchi float (about 2–3 minutes).
- Pat the gnocchi dry before frying for better crispiness.
- Don’t overcrowd the pan and let them sear undisturbed.
- Watch the butter closely so it browns but doesn’t burn.
Storing Leftovers:
- Store in the fridge for up to 3 days.
- Reheat in a skillet to bring back crispiness.
- Reheat the butter sauce separately until melted.
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