Description
Enjoy a comforting dish of pan-fried potato gnocchi, perfectly crisped and tossed in a fragrant sage butter sauce. This easy-to-make recipe combines rich flavors and delightful textures, making it a satisfying meal for any occasion.
Ingredients
Scale
- 1 pound (450g) potato gnocchi
- 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
Instructions
- If using store-bought gnocchi, skip to the cooking instructions. For homemade, boil 2 pounds of russet potatoes until fork-tender (30-40 minutes). Drain and let cool slightly before peeling.
- Pass the peeled potatoes through a potato ricer or mash until smooth. Allow to cool completely.
- 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 too sticky, add more flour cautiously.
- Divide the dough into four pieces. Roll each into a long rope about ½ inch thick and cut into 1-inch pieces to form gnocchi.
- Shape the gnocchi by pressing each piece against the tines of a fork to create ridges. Place on a floured baking sheet and set aside.
- Bring a large pot of salted water to a boil. Gently add the gnocchi in batches. They are done when they float to the surface (about 2-3 minutes). Use a slotted spoon to remove and transfer to a plate.
- Allow the gnocchi to cool slightly while preparing the sauce.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Once melted and foamy, add sage leaves and sauté for 1-2 minutes until crispy and fragrant.
- Add minced garlic and sauté for an additional 30 seconds, stirring constantly to prevent burning.
- Add the cooked gnocchi to the skillet and gently toss to coat in the sage butter sauce.
- Increase heat to medium-high and cook undisturbed for 3-4 minutes until golden-brown. Flip and cook for another 3-4 minutes on the other side.
- Season with salt and freshly ground black pepper. Optionally, squeeze fresh lemon juice over the top.
- Once golden and crispy, remove the skillet from heat.
- Transfer gnocchi to a serving platter or individual plates. Drizzle with remaining melted butter from the skillet.
- Finish with a generous sprinkle of grated Parmesan cheese, allowing it to melt slightly from the heat.
- Garnish with additional crispy sage leaves or more Parmesan shavings if desired.
- Serve immediately while hot and enjoy!
Notes
- For make-ahead convenience, prepare and freeze gnocchi before cooking. Freeze in a single layer on a baking sheet before transferring to a freezer bag. Cook directly from frozen in boiling water.
- Add vegetables like spinach or cherry tomatoes to the skillet while cooking for added color and nutrition.
- Prep Time: 30 minutes
- Cook Time: 15 minutes