GNOCCHI*****Pan-Seared Gnocchi with Browned Butter & Sage

By

01/05/17 - I loved this
18/05/17 - UPDATE - Dan loves too - as is (bit of parm on his)

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  • 1

Ingredients

  • 125 grams potato gnocchi, fresh only (after several tries with dried/frozen gnocchi, I've come to the conclusion that only Olivieri (or other) deli gnocchi works)
  • 1 teaspoon EVOO or hazelnut oil or combination
  • 1 tablespoon unsalted butter
  • 2 tablespoons thinly sliced or torn fresh sage
  • small pinch cayenne pepper
  • 1/4 of a lemon
  • Maldon salt and fresh pepper to taste

Preparation

Step 1

Cook gnocchi in boiling salted water until it floats then drain.

Heat oil in a small non-stick skillet and add the gnocchi. Cook, stirring occasionally, until golden brown on all sides. Remove and wipe out pan with a paper towel.

Add butter to pan over medium heat and cook until it foams then add the sage leaves. Continue to cook until the sage becomes crispy, taking care not to burn the butter. Add the gnocchi back to the pan, season and toss in the butter then squeeze over the lemon juice and plate. Needs little or no cheese.

Amount Per Serving (Using Olivieri fresh gnocchi)

Calories 412.4
Total Fat 20.2 g
Saturated Fat 8.4 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.3 g
Cholesterol 30.0 mg
Sodium 632.6 mg
Potassium 14.6 mg
Total Carbohydrate 52.5 g
Dietary Fiber 4.5 g
Sugars 6.2 g
Protein 7.4 g

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