Equipment
Ingredients
Main
- 500 g potato gnocchi, fresh or vacuum-packed
- 60 g unsalted butter, cubed
- 10 g fresh sage leaves
Finishing
- 30 g parmesan cheese, finely grated
- flaky sea salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Bring a large pot of generously salted water to a rolling boil at 100C/212F. Add the gnocchi and cook just until they float to the surface.
Remove the floating gnocchi with a slotted spoon. Transfer them to a clean kitchen towel and pat them completely dry to prevent oil splatters and ensure a crispy sear.
Place a light-colored frying pan over medium heat. Add the cubed butter and allow it to melt completely.
Add the fresh sage leaves to the foaming butter in a single layer. Fry until the leaves turn dark green and crisp up.
Carefully remove the crispy sage leaves with a slotted spoon and transfer them to a paper towel to drain.
Continue cooking the butter over medium heat, swirling the pan frequently, until golden brown flecks appear at the bottom and the aroma becomes nutty.
Add the dried gnocchi to the brown butter in a single layer. Sear undisturbed until a deep golden crust forms on the bottom, then toss to coat and crisp the remaining sides.
Remove the pan from the heat. Divide the crispy gnocchi between serving bowls, drizzle with the remaining brown butter from the pan, and garnish with the reserved crispy sage, grated parmesan, flaky sea salt, and black pepper.
Chef's Notes
- Using a light-colored stainless steel or enameled pan is crucial for browning butter. Dark non-stick pans obscure the color of the milk solids, making it incredibly easy to cross the line from beautifully browned to acrid and burnt.
- Water is the enemy of a good sear. Taking the extra minute to pat your boiled gnocchi bone-dry with a lint-free towel guarantees a crisp, glass-like exterior and prevents dangerous oil splatters.
- Listen to your sage. Fresh herbs contain significant water. When dropped in hot fat, they will crackle loudly. The precise moment that crackling sound stops is when the moisture has cooked out, indicating perfect crispness.
- Do not crowd the pan. If the gnocchi are piled on top of each other, they will steam rather than fry. Cook in batches if your frying pan is not large enough to hold them in a single layer.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a skillet over medium heat with a splash of water until warmed through, then let the water evaporate to regain some crispness.
