Crispy Gnocchi with Sage Butter
Elevate your weeknight dinner with this gourmet, Italian-inspired dish that transforms simple potato gnocchi into a textural masterpiece. By pan-searing boiled gnocchi in a skillet until golden-brown and tossing them in a fragrant, nutty sage butter sauce, you achieve a professional, restaurant-quality result in under 30 minutes. This recipe focuses on creating a perfect balance between a satisfyingly crunchy exterior and a soft, airy interior, enhanced by the aromatic freshness of crisp sage leaves and a bright finish of optional lemon zest.
Ingredients
- 1 batch potato gnocchi
- 1 tbsp extra virgin olive oil
- 150g unsalted European butter, cubed, plus one small knob
- 20-25 fresh sage leaves
- Salt for boiling water
- Freshly grated Parmesan (optional)
- Fresh lemon zest (optional)
Instructions
- Bring a large pot of heavily salted water to a rolling boil.
- Add the gnocchi in batches and cook until they float to the surface.
- Wait 30 seconds after they float, then remove with a slotted spoon and drain thoroughly on paper towels.
- Heat the olive oil and a small knob of butter in a large skillet over medium-high heat.
- Place gnocchi in a single layer and fry for 5 to 6 minutes, turning frequently until golden brown.
- In a separate skillet, melt the remaining cubed butter over medium heat until it foams and begins to turn nutty and golden.
- Add the fresh sage leaves to the butter and fry until crispy.
- Toss the crispy gnocchi into the sage butter sauce to coat evenly.
- Serve immediately, garnished with grated Parmesan and lemon zest if desired.
Notes
Ensure gnocchi are very dry after boiling to achieve the best crust in the skillet. Do not overcrowd the pan, as this causes the gnocchi to steam rather than crisp. Using high-quality European butter provides a better flavor profile for the sauce.