Pan Fried Gnocchi with Sage: A Deliciously Simple Recipe for Home Cooks

Pan Fried Gnocchi with Sage is a delightful dish that brings together the comforting texture of gnocchi and the aromatic essence of sage, creating a culinary experience that is both simple and sophisticated. As I first discovered this recipe, I was captivated by the golden, crispy exterior of the gnocchi, which contrasts beautifully with its soft, pillowy interior. This dish has roots in Italian cuisine, where gnocchi has been a beloved staple for centuries, often enjoyed as a hearty meal or a side dish.

People adore Pan Fried Gnocchi with Sage not only for its rich flavor but also for its convenience; it can be prepared in under 30 minutes, making it perfect for busy weeknights or a cozy dinner with friends. The combination of the nutty, buttery taste of sage elevates the dish, making it a favorite among both novice cooks and seasoned chefs alike. Join me as we explore this delightful recipe that is sure to become a staple in your kitchen!

Ingredients:

• 1 pound (450g) potato gnocchi (store-bought or homemade)
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 10 fresh sage leaves
• 2 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving
• Optional: a squeeze of fresh lemon juice

Preparing the Gnocchi

1. If you’re using store-bought gnocchi, you can skip this step. However, if you’re feeling adventurous and want to make your own, start by boiling 2 pounds of russet potatoes until fork-tender. This usually takes about 30-40 minutes. Once cooked, drain and let them cool slightly before peeling. 2. Pass the peeled potatoes through a potato ricer or mash them until smooth. Allow the potato to cool completely. 3. In a large bowl, combine the cooled potato with 1 cup of all-purpose flour, 1 egg, and a pinch of salt. Mix until a dough forms. If the dough is too sticky, add a little more flour, but be careful not to overwork it. 4. Divide the dough into four pieces. Roll each piece into a long rope about ½ inch thick. Cut the rope into 1-inch pieces to form the gnocchi. 5. To shape the gnocchi, you can use a fork. Simply press each piece against the tines to create ridges, which will help hold the sauce later. Place the shaped gnocchi on a floured baking sheet and set aside.

Cooking the Gnocchi

6. Bring a large pot of salted water to a boil. Once boiling, gently add the gnocchi in batches. They are done when they float to the surface, which usually takes about 2-3 minutes. Use a slotted spoon to remove them and transfer them to a plate. 7. Allow the gnocchi to cool slightly while you prepare the sauce. This will help them firm up a bit, making them easier to pan-fry.

Making the Sage Butter Sauce

8. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Once the butter has melted and starts to foam, add the sage leaves. Sauté the sage for about 1-2 minutes until they become crispy and fragrant. Be careful not to burn them. 9. Add the minced garlic to the skillet and sauté for an additional 30 seconds, stirring constantly to prevent burning. The garlic should be fragrant but not browned. 10. Now, it’s time to add the cooked gnocchi to the skillet. Gently toss them in the sage butter sauce, ensuring they are well-coated. 11. Increase the heat to medium-high and let the gnocchi cook undisturbed for about 3-4 minutes. This will give them a nice golden-brown crust. After that, gently flip them over and cook for another 3-4 minutes on the other side. 12. Season the gnocchi with salt and freshly ground black pepper to taste. If you like a bit of acidity, you can squeeze a little fresh lemon juice over the top at this point.

Assembling and Serving

13. Once the gnocchi are beautifully golden and crispy, remove the skillet from the heat. 14. Transfer the gnocchi to a serving platter or individual plates. Drizzle the remaining tablespoon of melted butter from the skillet over the top for extra richness. 15. Finish with a generous sprinkle of grated Parmesan cheese. The cheese will melt slightly from the heat of the gnocchi, creating a deliciously creamy texture. 16. For an extra touch, you can garnish with additional crispy sage leaves or a few more shavings of Parmesan. 17. Serve immediately while hot, and enjoy the delightful combination of crispy gnocchi, fragrant sage, and rich butter sauce.

Tips for Perfect Pan-Fried Gnocchi

– If you want to make this dish ahead of time, you can prepare the gnocchi and freeze them before cooking. Just make sure to freeze them in a single layer on a baking sheet before transferring them to a freezer bag. When you’re ready to cook, you can add them directly to boiling water without thawing. – For a variation, feel free to add vegetables like spinach or cherry tomatoes to the skillet while cooking the gnocchi. They will add color and nutrition to the dish.

Conclusion:

In summary, this Pan Fried Gnocchi with Sage recipe is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The delightful combination of crispy, golden-brown gnocchi paired with the aromatic, earthy flavor of sage creates a dish that is both comforting and sophisticated. Plus, it’s incredibly easy to whip up, making it perfect for both novice cooks and seasoned chefs alike. For serving suggestions, consider pairing this dish with a simple arugula salad drizzled with lemon vinaigrette to add a refreshing contrast. You can also sprinkle some freshly grated Parmesan cheese on top for an extra layer of flavor. If you’re feeling adventurous, try adding sautéed mushrooms or roasted cherry tomatoes for a burst of color and taste. I wholeheartedly encourage you to give this Pan Fried Gnocchi with Sage a try! I’d love to hear about your experience, so don’t forget to share your thoughts and any variations you come up with. Cooking is all about creativity, and I can’t wait to see how you make this dish your own. Happy cooking! Print