Creamy Potato Gnocchi with Sage Butter

Name: Creamy Potato Gnocchi with Sage Butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g fresh or vacuum-packed gnocchi; 100g butter; 12 fresh sage leaves; 2 cloves garlic, sliced; 50g parmesan, grated; sea salt and cracked pepper to taste

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

Cook gnocchi in boiling salted water until they float. Drain.

Melt butter in a large pan. Add garlic.

Add gnocchi in a single layer — do not stir. Fry 3 minutes until golden.

Add sage. Cook until crispy.

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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