Crispy Potato Gnocchi
Pillowy homemade gnocchi, pan-fried until golden and served with brown butter
By RecipesQueen Kitchen • June 10, 2026
Homemade gnocchi are pillowy potato dumplings that are easier than you think. The key is using baked (not boiled) potatoes and a light touch with the flour — too much and they become dense.
Boil them first, then pan-fry in brown butter for an irresistible golden crust on the outside with a fluffy interior.
Brown butter and crispy sage is the classic pairing.
Ingredients
- 2 lbs russet potatoes
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp butter
- 8 leaves fresh sage
- 1/4 cup Parmesan, grated
Instructions
- 1
Bake potatoes at 400°F for 1 hour. Scoop out flesh and rice or mash while hot.
- 2
Mix potato with egg yolk and salt. Add flour gradually, mixing until a soft dough forms.
- 3
Roll into ropes and cut into 1-inch pieces. Roll on a fork for ridges.
- 4
Boil in salted water until they float, about 2 minutes. Drain.
- 5
Heat butter in a skillet until golden brown and nutty. Add sage leaves and fry 30 seconds.
- 6
Add gnocchi to brown butter. Pan-fry until golden on both sides. Serve with Parmesan.
