top view of a bowl of crispy gnocchi coated in a vegan butter sage sauce

Crispy Butter Sage Gnocchi

Ingredient Notes

  • Gnocchi: To keep this a nice quick and easy meal use store-bought gnocchi, just make sure to check it doesn’t have that annoying 0.0000001% milk. Fresh gnocchi is going to be better but that takes time (Gnocchi recipe soon).
  • Sage: You could do this with dried sage but it wouldn’t have that same bold flavour nor give you those naughty bits of crispy sage.
  • Nutritional Yeast: This can be omitted, but it is sort of acting as a parmesan. If you have a vegan parmesan use that instead.

 

Cooking Tips

  • Boiling the Gnocchi: Once the gnocchi starts to float to the top that means it is done. That doesn’t mean all of it needs to come to the top. When you see around 4-5 pieces float to the top start draining the gnocchi. The leftover heat will continue to cook the other pieces while making sure the already cooked ones don’t become mushy.
  • Frying the Gnocchi: You don’t have to fry the gnocchi, a lot of recipes that use gnocchi don’t, but I think this is what makes the dish. There are a couple of must-do tips to ensure you get crispy and chewy gnocchi and not mushy stuck-on-bottom-of-pan gnocchi. NON-STICK PAN. This is a must, whether it’s your standard non-stick, a cast iron, or even just using a bunch of oil to make a normal pan non-stick. Gnocchi is starchy and that is going to want to stick to the surface of the pan so we need to use some tools to stop that. Add the gnocchi only when the pan and oil are hot. You want the gnocchi to sizzle when it is added, which means a sear is being made on the gnocchi and that sear is what is going to make it not stick and stay crispy and chewy.

 

Crispy Butter Sage Gnocchi

A vegan butter sauce served center stage with crispy, chewy, pillowy gnocchi. All in under 15 minutes.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Pasta
Cuisine: Italian
Keyword: Pasta, Potato
Servings: 2 Hungry people, 4 Hobbits, 20 Fairies

Ingredients

  • 500 g Gnocchi
  • 1.5 tbsp Vegan butter
  • 10 g Fresh sage leaves, some thinly sliced, some larger
  • 6 Garlic cloves, minced
  • Extra virgin olive oil
  • A dash of lemon juice
  • Black pepper
  • Sea Salt
  • Nutritional Yeast (optional or vegan parmesan)

Instructions

  • Bring a medium saucepan filled with salted water to the boil. You don't want a big saucepan as you want the gnocchi to be a little starchy.
  • Whilst the water is boiling prep your garlic and sage. Cut some sage leaves into thin strips but leave some larger pieces which will crisp up when added
  • Once the water is boiled add the gnocchi and cook to packet instructions or if using fresh gnocchi around 2 minutes. When the gnocchi is nearly done, add some olive oil to a large non-stick pan over medium heat
  • Drain the gnocchi and then add to the non-stick pan to start frying
  • Using the same saucepan you boiled the gnocchi in, start making the butter sauce
  • On medium-low heat add the butter and swirl to coat the bottom. Now add minced garlic and stir for 1 minute.
  • Add in sage, salt, pepper and a dash of lemon juice
  • Check the gnocchi, once lightly browned on one side, flip them. Once browned on both sides combine with the butter sauce and make sure it is all nicely coated
  • Serve with nutritional yeast sprinkled on top

Notes

Nutritional Yeast used can be found here
Vegan Butter used can be found here
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