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The pan fried gnocchi in a bowl.
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5 from 1 vote

Pan Fried Gnocchi with Brown Butter Flavoured Ricotta, Apple, Pumpkin Seeds, Sage and Brussel Leaves

This pan fried gnocchi is injected with brown butter ricotta for a rich flavour nutty flavour. Tossed with crispy sage leaves, pumpkin seeds, caramelized apples, brussel sprout leaves and topped with shaved Parmiggiano Reggiano cheese.
Prep Time 30 minutes
Cook Time 7 minutes
Dough Resting Time 1 hour
Total Time 1 hour 37 minutes
Servings 2 people
Cost $12/ 8€


For the Brown Butter Gnocchi

For the Fixings

  • 10 slices shaved Parmiggiano Reggiano
  • 15-20 pc brussel sprout leaves
  • 6 leaves sage
  • 14 g butter (1 tbsp)
  • 1 pc apple, cut into a medium dice (gala apples, pink lady or honey crisp)
  • black pepper for garnish
  • ¼ pc lemon, juiced


  • Begin by heating the 35% cream in a pot with high sides over medium heat. Stir the bottom with a spatula to prevent it from burning.
    Heating the cream in a small pot.
  • Keep stirring and cooking until the cream splits and turns a golden brown colour. When it's ready it should smell just like brown butter.
    Strain the brown bits (milk solids) from the pan and reserve the fat that's left over.
    Let this cool completely before making the dough.
    Straining the milk solids from the browned cream.
  • Combine the ingredients for the gnocchi dough plus the brown bits from the cream in a medium sized bowl.
    Mixing the gnocchi dough with a fork.
  • Use your hands to gently bring the dough together being careful not to overwork the dough.
    The dough should be smooth and not tacky at all. If it is, add more flour and continue mixing.
    Mixing the dough further.
  • Gently press the dough into a rectangle shape and cover with plastic wrap. Chill in the fridge overnight or for at least 1 hour.
    The gnocchi dough ready to be chilled.
  • Meanwhile, prepare the brussel sprout leaves by cutting the sprouts in half and using the outer leaves that fall off.
    Preparing the brussel sprout leaves.
  • Use a speed peeler to make thin slices of cheese.
    Slicing the cheese with a peeler.
  • Toast the pumpkin seeds in the oven for 8 minutes at 400°F/200°C or until golden brown.
    Once the gnocchi dough is ready to shape, bring a large pot of salted water to a boil.
  • Flour the table lightly and cut the gnocchi into 4 pieces like this.
    Cutting the gnocchi dough into 4 pieces.
  • Roll each slice into logs with our hands. Try your best to keep it a consistent size.
    Rolling the gnocchi dough into logs.
  • Using a bench scraper (or dull knife) cut each log into little pillow shapes.
    Cutting the gnocchi into pillow shapes.
  • Dust the gnocchi in some extra flour and reserve on a plate or tray.
    Before continuing have all of your ingredients ready to go like this.
    All of the ingredients ready to go.
  • Heat a non stick pan over medium heat and add the reserved fat from the caramelized cream plus 1 tbsp butter to the pan. Fry the apples until golden brown and soft.
    Frying the apples in butter.
  • Add the gnocchi to the boiling, salted water and stir. (Make sure they don't stick to the bottom of the pot).
    Boiling the gnocchi.
  • Add the sage leaves and brussel leaves to the pan with the apples and season with a bit of salt and pepper.
    Adding the sage and brussel sprouts.
  • Once the gnocchi floats, carefully scoop it out with the spider strainer and add it to the hot pan.
    Continue cooking until the gnocchi is browned nicely on both sides. If it gets too dry, add a little bit more butter to the pan.
    Adding all the ingredients for the gnocchi in the pan.
  • Once the gnocchi is browned, squeeze a quarter of a lemon into the pan and toss.
    Scoop the gnocchi onto a plate and garnish it with toasted pumpkin seeds and shaved cheese.
    Enjoy right away.
    The finished brown butter ricotta pan fried gnocchi on a spoon.


Make sure the ricotta is as dry as possible, if it's too soft you may need to add more flour to get a consistent dough.
This recipe is designed to use up brussel sprout leaves that would normally be thrown away. If you're making these crispy brussel sprouts, you can save the excess leaves in a bag for this recipe.
The original ricotta gnocchi recipe is from Cheftsteps. I've added some caramelized cream to it but you can leave it out if you'd like.
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