Tasty Crispy Parmesan Gnocchi Recipe : Tender, pillowy homemade potato and ricotta gnocchi are paired with an autumnal sauce of brown butter, sage, and parmesan in this easy recipe for Crispy Brown Butter Gnocchi with Sage and Parmesan. This dish is ideal for a romantic Italian evening for two, and it can be prepared quickly by using pre-made gnocchi!
Tasty Crispy Parmesan Gnocchi Recipe
This is one of those flavor combinations that simply happens to work so damned well, proving that you really don’t need a ton of components to make something really good.
Ingredients
For the Gnocchi
- 2 medium russet potatoes
- 1 1/2 cups all-purpose flour
- 1/2 cup ricotta
- 1/4 cup freshly grated Parmesan
- 1 large egg
- Maldon salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For the Sauce
- 1 pinch salt and pepper
- 75 g (⅓ cup) unsalted butter
- 10 fresh sage leaves
- 2 cloves garlic, peeled and very finely sliced
- ¼ tsp salt
- ¼ tsp black pepper
- zest of 1 lemon
- juice of ½ lemon
Instructions
Set the oven temperature to 200°C. Use parchment paper to line a baking sheet.
Arrange the potatoes on a baking pan and make several fork piercings in them. Put in the oven and bake for about an hour, or until soft. So that you can handle them, let them cool completely.
Halve, then remove the meat and mash it in a medium-sized basin. Transfer 1 1/2 cups to a large bowl and mix with 1/4 teaspoon pepper, 3/4 teaspoon salt, ricotta, and Parmesan cheeses, along with the egg.
After dusting your work surface with flour, divide the dough into six equal pieces. Roll each piece into an 18-inch rope with a diameter of roughly 1 inch, adding more flour as necessary to keep it from sticking. Cut each rope into bite-sized pieces measuring 3/4 inch using a sharp knife; transfer to baking sheet.
Bring a large pot of salted water to a boil; cook gnocchi until tender, stirring occasionally, about 4-6 minutes. You might need to do this in batches.
Add the gnocchi and season with salt and pepper. Fry for 5 to 6 minutes, turning the gnocchi over, until they are evenly browned on both sides.
Gnocchi should be taken out of the pan and put in a bowl.
After cleaning the pan, melt the butter over a medium heat source. After butter has melted, heat it for a further two to three minutes, or until it begins to become a very light brown and has a nutty scent.
Cook for one minute after adding the fresh sage leaves. Keep a tight eye on them because if they burn, the flavor will be extremely unpleasant. When you remove them from the pan, they will also become crispier.
Stirring often, fry the garlic for 30 seconds after adding it.
Add the cooked gnocchi to the pan and sprinkle on the salt and pepper.
Stir together, squeeze in the lemon juice and add the zest and cook for a further minute.
Divide between bowls and top with plenty of parmesan and black pepper.
ALSO SEE
Notes
Before proceeding with the recipe, you may bake the potatoes or even create the gnocchi a few hours in advance. Just store them in the refrigerator on a dish covered with flour or semolina to prevent them from clinging to one another.
