Crispy Gnocchi

A fun and easy crispy gnocchi to make at home with your family. It takes a bit of time to prepare these, but if you just want a cheat’s version, splash out on some store-bought gnocchi and make the amazing brown butter and crispy sage sauce. Yum!

Let me take a moment to introduce myself. If you don’t know me already, I am Julie Donald and you can see all my cake/cookie/icing recipes here and you can learn a bit more about me here.

Tips for extra crispy gnocchi

Top tips for getting the best gnocchi:

Start with whole potatoes and boil them whole so you don’t get water-logged pieces of potato.

Once boiled, leave them to steam to cool, allowing as much water to escape as possible.

I used cake flour, because that is what I had, but you can place them on semolina (a course ground flour) to stop them from sticking.

Storage

Gnocchi can be stored in the fridge overnight once you have shaped them, or in the freezer for a few months. My gnocchis discoloured slightly in the fridge overnight, due to oxidation, but they were perfect once they were boiled.

Variations

The crispy sage leaves are my favourite part of the dish, but you could make an alternative sauce. A perfect fresh alternative would be butter, garlic, lemon zest and a splash of lemon juice.

Crispy Gnocchi

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Ingredients

  

• 4 Large potatoes OR 6 medium
• 2 cup flour
• 1 egg
• Pinch salt
• 4 tbsp butter or more
• 10 sage leaves
• 125 g Parmesan
• salt and pepper

Instructions

 

• Peel potatoes and mash the flesh in a large bowl.
• Add the egg and about half of the flour. Mix with a fork and see if the dough is coming together.
• Continue adding flour a bit at a time until the mixture forms a ball.
• Turn out the dough onto a floured surface and knead until a smooth dough is formed.
• Add more flour if it seems sticky.
• Divide the dough into 4 pieces and roll each piece into an even sausage of about 1cm thickness.
• Cut each sausage into 2cm slices. Shape each slice with a fork or your finger.
• Bring a large pot of water to the boil and add a pinch of salt. Place the gnocchi in the boiling water and cook until they float to the top. This only takes about 2-3 minutes.
• Drain and set aside. Add a splash of olive oil to prevent them from clumping.
• Place the butter in a pan and bring to the boil. Add the sage to and cook to crisp up.
• Add in the gnocchi and allow to saute until the gnocchi are golden brown and the butter begins to turn a nut brown colour.
• Add salt and pepper to taste and plate up with Parmesan shavings