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Home Gebakken gnocchi met salie en bruine boter

Quick Italian Vegetarian Weeknight Pan

Gnocchi from the pan are a revelation if you normally boil them. By tossing them dry and directly into a hot frying pan, you caramelize the outside while the inside stays soft. Browned butter with sage is the perfect companion: the butter adds a rich, nutty flavor and the sage gets crispy. This recipe is ideal for a weeknight and just as impressive when you serve it to friends.

x_ckl_recipe_markerPan-fried gnocchi with sage and browned butter Instead of boiling precooked gnocchi, you fry them straight in the pan. That gives them a golden crust and lets them soak up the nutty browned butter. How to make pan-fried gnocchi with sage and browned butter? Main course Italian 2 people 5 min 19 min

Pat the gnocchi dry with paper towels. Surface moisture will make them steam instead of fry, so be thorough.
Heat the frying pan over medium heat. Add the olive oil and wait until the oil starts to shimmer but isn’t smoking yet. That takes about 1 to 2 minutes.
Place the gnocchi in a single layer in the pan. Give each piece some space. Don’t crowd them, otherwise they’ll steam instead of forming a crust. Fry for 3 minutes without stirring so a golden crust can form.
Flip the gnocchi with a spatula and fry another 3 minutes on the other side. They’re done when they’re lightly browned all around and feel slightly crisp when you press them gently.
Push the gnocchi to the edge of the pan and turn the heat down a little. Add the butter to the center. Once the butter has fully melted and starts to foam, you’ll see small brown specks appear on the bottom. When you smell a nutty aroma, the browned butter is ready. This takes about 2 minutes. Be careful not to wait too long—brown can quickly turn to burnt.
Add the fresh sage leaves to the browned butter and let them crisp for 30 seconds. They may splatter lightly, which is normal.
Add the finely chopped garlic and cook it for 1 minute in the butter. Then toss the gnocchi through the butter, sage and garlic so everything is well coated.
Season with salt and freshly ground black pepper. Plate the gnocchi on warm plates and grate a generous amount of Parmigiano Reggiano over them. Serve immediately, because the gnocchi lose their crispness quickly if left to wait.

Quick Italian Vegetarian Weeknight Pan 500 g precooked gnocchi (chilled or from a vacuum pack) 60 g unsalted butter 2 tbsp olive oil 12 fresh sage leaves 2 cloves garlic, finely chopped 50 g Parmigiano Reggiano, freshly grated Salt to taste Freshly ground black pepper to taste Frying pan Spatula Paper towels Grater Cutting board Chef's knife Frying Pan frying-pan Chef's knife chefs-knives Chopping Board chopping-board Grater grater Beka Frying pan Maestro 5-Ply Ø 20 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Blackwell Frying pan set carbon steel Ø 24 and 28 cm – suitable for all heat sources – without non-stick coating Blackwell Koekenpannenset De Buyer Frying pan Mineral B Pro - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Stuffed portobello mushrooms with spinach, ricotta and pine nuts foodies-gevulde-portobello-s-met-spinazie-ricotta-en-pijnboompitten Fluffy American pancakes with mixed berry compote foodies-fluffy-american-pancakes-met-bosvruchtencompote Banana pancakes with nut butter and honey foodies-bananenpannenkoeken-met-notenpasta-en-honing French toast with cinnamon and caramelized banana foodies-wentelteefjes-met-kaneel-en-gekarameliseerde-banaan

Recipe

Pan-fried gnocchi with sage and browned butter

Instead of boiling precooked gnocchi, you fry them straight in the pan. That gives them a golden crust and lets them soak up the nutty browned butter.

Course	Main course
Kitchen	Italian
Servings	2 people

Preparation time

Preparation time	5 min
Total	19 min

Equipment

Frying pan
Spatula
Paper towels
Grater
Cutting board
Chef's knife

Ingredients

500 g precooked gnocchi (chilled or from a vacuum pack)
60 g unsalted butter
2 tbsp olive oil
12 fresh sage leaves
2 cloves garlic, finely chopped
50 g Parmigiano Reggiano, freshly grated
Salt to taste
Freshly ground black pepper to taste

How to make pan-fried gnocchi with sage and browned butter?

Pat the gnocchi dry with paper towels. Surface moisture will make them steam instead of fry, so be thorough.
Heat the frying pan over medium heat. Add the olive oil and wait until the oil starts to shimmer but isn’t smoking yet. That takes about 1 to 2 minutes.
Place the gnocchi in a single layer in the pan. Give each piece some space. Don’t crowd them, otherwise they’ll steam instead of forming a crust. Fry for 3 minutes without stirring so a golden crust can form.
Flip the gnocchi with a spatula and fry another 3 minutes on the other side. They’re done when they’re lightly browned all around and feel slightly crisp when you press them gently.
Push the gnocchi to the edge of the pan and turn the heat down a little. Add the butter to the center. Once the butter has fully melted and starts to foam, you’ll see small brown specks appear on the bottom. When you smell a nutty aroma, the browned butter is ready. This takes about 2 minutes. Be careful not to wait too long—brown can quickly turn to burnt.
Add the fresh sage leaves to the browned butter and let them crisp for 30 seconds. They may splatter lightly, which is normal.
Add the finely chopped garlic and cook it for 1 minute in the butter. Then toss the gnocchi through the butter, sage and garlic so everything is well coated.
Season with salt and freshly ground black pepper. Plate the gnocchi on warm plates and grate a generous amount of Parmigiano Reggiano over them. Serve immediately, because the gnocchi lose their crispness quickly if left to wait.

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The pan really has to do the work here. Stainless steel or cast iron give the best results because those materials retain high heat and allow a true Maillard reaction. That browning process is what creates flavor and texture. A non-stick pan will work too, but it gives less color. Make sure the pan is properly hot before you add the gnocchi. Hold your hand above the pan—if you can clearly feel the heat rising, you’re ready. If you start too early, the gnocchi will stick and you’ll leave the crust in the pan instead of on your plate.

Want to vary it? Stir in a handful of arugula at the end, or replace the sage with fresh rosemary for a different herbal note. You can also bulk the gnocchi out with pancetta or diced bacon that you fry at the start. Use the rendered fat as your base and add a small knob of butter at the end for richness. Got leftovers? Store them for up to one day in the fridge and quickly re-fry them in a hot pan the next day—they’ll become even crispier. Freezing fried gnocchi works less well; the texture changes when thawed.