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Creamy Potato Gnocchi with Sage Butter
Pan-fried gnocchi finished in a browned butter and crispy sage sauce. Laying the boiled gnocchi into the pan in a single layer and leaving it undisturbed for a full three minutes is what lets a golden crust form on one side, rather than steaming soft all over.
Total time
15 min
Prep
5 min
Cook
10 min
Difficulty
medium
Cuisine
British
vegetarian
Ingredients
800gfresh or vacuum-packed gnocchi
100gbutter
12fresh sage leaves
2 clovesgarlic, sliced
50gparmesan, grated
sea salt and cracked pepperto taste
Instructions
1
Cook gnocchi in boiling salted water until they float. Drain.
2
Melt butter in a large pan. Add garlic.
3
Add gnocchi in a single layer — do not stir. Fry 3 minutes until golden.
4
Add sage. Cook until crispy.
5
Season and scatter parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
424
Protein
11.4g
Fat
31.6g
Carbs
37.5g
Fiber
24.2g
Sodium
201mg
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