Gnocchi with Parmesan and sage recipe
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Using shop-bought gnocchi makes this comforting, rustic dish ready in less time than it takes to heat up a ready-made meal. If you're feeling up to it, try making homemade gnocchi, which is more time consuming, but not at all difficult.
250 people made this
- 600g shop-bought potato gnocchi
- 50g butter
- 1 clove garlic, minced
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon salt
- 4 tablespoons grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
MethodPrep:10min ›Cook:7min ›Ready in:17min
- Bring a large pot of lightly salted water to the boil over high heat. Add the gnocchi, and cook until they begin to float to the surface, 2 to 3 minutes; drain.
- Melt the butter in a frying pan over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 4 tablespoons of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
Reviews & ratingsAverage global rating:(294)
Reviews in English (209)
I loved this (5 stars!) but hubs not as much (3 stars), but then he's not a fan of gnocchi in the first place. I am, and I thought this sage-butter sauce was perfect with it. I didn't measure seasonings exactly, just to my own taste. What I'd love to try next time is to subtley brown the butter and use fresh sage. Great dish, however, just as is, keeping mind that seasoning measurements are useful as a guide, but don't have to be strictly adhered to!-26 May 2009
This was soooo good! I tripled the recipe and followed it exactly, except that I poured the sauce into a bowl with the gnocchi and tossed it because I had too much gnocchi for the pan. I've only had gnocchi with regular spaghetti sauce before and did not care for it, but I LOVED this! Great with a salad and garlic bread. Thanks for sharing!P.S. I used freshly minced garlic and I think that really adds a lot of flavor-21 Apr 2008
I cut the recipe in half and used 1 (16 oz) package of gnocchi. It fed my husband and I and two small portions for my toddlers.-23 Jun 2008
- Calories (kcal) : 430
- Fat Calories (kcal): 190
- Fat (g): 22
- Saturated Fat (g): 13
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 6
- Cholesterol (mg): 90
- Sodium (mg): 720
- Carbohydrates (g): 52
- Fiber (g): 3
- Protein (g): 7
Cook the Gnocchi:
- Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute.
- Meanwhile, heat 1 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat if the gnocchi cook before the butter is fully melted, it’s fine to add the gnocchi.) Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi.
Make the Sauce:
- Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.
- Add the reserved gnocchi and the lemon zest to the pan and toss to coat well. Season to taste with salt and pepper. Serve immediately.
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Place the unpeeled potatoes in a saucepan with lots of cold water, bring to the boil and cook until the potatoes are tender, but not falling apart. Drain, allow to cool slightly, then remove the skins. While the flesh is still warm, mash the potatoes and set aside to cool. Place in a large bowl, season with salt, stir in the egg, add the flour and mix to form a dough (you may need to use your hands).
On a clean work surface, sprinkle a little extra flour and roll out the dough into four long sausage-shapes, each approximately 30x3cm/12x1¼in. With a sharp knife, cut each sausage shape into 2cm/¾in pieces, and set aside.
Place a large saucepan of slightly salted water on the heat to boil. Drop the gnocchi into the pan of boiling water and simmer until they rise to the top.
In the meantime, place a large frying pan on the heat and melt the butter with the sage leaves. As the gnocchi come to the surface, lift them out with a slotted spoon and add to the butter sauce along with a little cooking water. Gently fry for a minute, making sure all the gnocchi are coated in the butter sauce, and then serve immediately.
In May 2013 this recipe was costed at £2.65 at Asda, £2.80 at Tesco and £2.95 at Sainsbury’s. This recipe is designed to be made in conjunction with a
Butter and Sage Gnudi From 'Jamie Oliver's Comfort Food'
Maggie Mariolis is a freelance writer and recipe wrangler. A pastry gal by training, she spent three years at Food & Wine magazine.
I, like so many others, fell head-over-pillowy-balls-of-cheese in love with gnudi at the Spotted Pig in NYC, where Chef April Bloomfield made them famous. Jamie Oliver's version in his new book, Jamie Oliver's Comfort Food, is much like his friend Bloomfield's, but with a few personal touches.
Nutmeg-laced rounds of ricotta and Parmesan cheeses are rolled in semolina, then left largely to their own devices. They sit uncovered in the fridge for at least 8 hours to form a skin, and then boil unprotected by the pasta armor the combo usually wears, resulting in bursting, creamy dumplings. If clouds were made of cheese, and naughty, they'd be gnudi. Oliver then tosses them with butter, more Parmesan, crispy sage leaves, and a spritz of lemon that wakes everything right up.
Why I picked this recipe: Once you've had gnudi, there's no way you'd pass up recreating that magic at home.
What worked: The finished dish, if you can get there in one piece, is heaven. The simplicity of the nutmeg, sage, butter, and lemon let the gnudi speak for themselves.
What didn't: Gnudi are temperamental, to say the least, and far, far from foolproof. For my first batch, I used a very nice ricotta that had a lot of moisture to it—too much, as it turned out. I couldn't form balls until the scoops had a decent coating of semolina, and even then they were incredibly soft. The boiling was almost too much for them, and the hot pan definitely was. They split wide open, and I was left with a heartbreaking, though delicious, pile of oozing gnudi. For my second batch, I drained the ricotta in a colander lined with a double layer of paper-towels for an hour, and then proceeded. What a difference! I could scoop and ball the ricotta with no problem, and the gnudi stood up much better to the rest of the preparation. (Though they are tender little things, and they're always going to be somewhat fragile, so handle with care.)
Suggested tweaks: If you can't scoop your ricotta into your hands and gently roll it into a ball, drain it until you can. (As to that ricotta, Oliver just calls for best-quality I used cow's milk, and the gnudi were mild and milky, but Bloomfield uses sheep's milk, which adds funk and tang. Use whichever floats your boat.) And here's a few more notes on the recipe, to make it a bit easier on you: Oliver says to shape the cheese mixture into 1-inch balls, which worked out to be about a tablespoon each I ended up with just about 50 gnudi. Lower the water from a boil to a simmer to reduce the risk of them falling apart, and try a test batch. If they still want to explode, give them a second roll in the semolina before adding them to the water—the skin will be tougher, but they stand a better chance of making it to the plate in one piece. You can try reducing the cooking time by up to a minute to further tip the scales in your favor.
From Jamie Oliver's Comfort Food by Jamie Oliver. Copyright 2014 Jamie Oliver. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
Beetroot gnocchi with butter, sage and orange sauce
For the gnocchi, place the potatoes into a pan of salted water and bring to the boil. Simmer for 15-18 minutes, or until tender.
Drain the potatoes and return them to the heat to drive off any excess moisture. Allow them to cool for a minute and then mash well using a potato masher or ricer.
Blend the beetroot in a food processor to a purée. Pass the purée through a fine sieve.
Tip the flour onto a clean work surface and make a well in the centre. Add the beaten egg, mashed potato, beetroot purée and salt to the well.
Using your hands, mix well until the dough reaches a smooth consistency. Split the dough into 4-6 equal pieces and roll each piece out into a long sausage shape.
With a sharp knife, cut the gnocchi 'sausages' into 2cm/1in pieces and set aside.
Bring a large saucepan of lightly salted water to the boil. Add the gnocchi and simmer until they float back up to the top. As they come to the surface, lift them out with a slotted spoon. As soon as you drop the gnocchi into the boiling water, start making the sauce - you need to work quickly because the gnocchi will rise to the top after only a minute or so.
For the sauce, melt the butter in a large frying pan and add the sage leaves. Allow the sage to infuse for about 30 seconds and then add the orange juice and salt, to taste.
Scoop out the cooked gnocchi with a slotted spoon, allowing them to drain a little, and then add them to the sauce, mixing well. Cook for a minute or so until the sauce begins to thicken slightly.
Remove the pan from the heat, stir in the parmesan and serve immediately, sprinkled with orange zest.
Shrimp and Gnocchi with Garlic Parmesan Cream Sauce
Yield: 4 servings
prep time: 15 minutes
cook time: 15 minutes
total time: 30 minutes
Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you’ll want to drink!
- 1 (16-ounce) package DeLalloPotato Gnocchi
- 2 tablespoons unsalted butter
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
For the garlic parmesan cream sauce
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or more, as needed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup half and half*
- 1/2 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- In a large pot of boiling salted water, cook gnocchi according to package instructions drain well.
- Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes set aside.
- To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed season with salt and pepper, to taste.
- Stir in shrimp and gnocchi, and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
Heat 15ml of olive oil in a large pan.
Finely dice 1 onion and 2 cloves of garlic and fry in the oil for 5-7 minutes until soft.
Add 1 carton of passata. Mix and simmer for 2 minutes.
Meanwhile, finely chop 4 sage leaves, 2 sprigs of thyme, a small handful of basil leaves and add to the tomato sauce.
Season with salt and pepper then mix together and simmer for a further 10 minutes.
Watch 'How to make Gnocchi' video to make homemade gnocchi for this recipe.
Whilst the sauce is cooking, add 500g of gnocchi to a large pan of boiling, salted water and cook for 2 minutes or until they float to the surface.
Drain the gnocchi, and then add to the sauce.
Stir everything together and serve immediately with grated Parmesan cheese or vegetarian hard cheese and torn basil leaves.
Pan-Seared Gnocchi with Browned Butter & Sage
- Place the gnocchi into the boiling water. The gnocchi are done when they float to the top of the water pot, about 3 minutes.
- In a large frying pan, melt the butter on a medium flame. Remove the cooked gnocchi from the boiling water with a slotted spoon and transfer it into the pan of melted butter along with the fresh sage leaves. Cook for a few minutes, flipping the gnocchi occasionally until the butter begins to brown, and the gnocchi gets crispy on the edges. Serve immediately topped with grated parmesan, salt, and freshly ground pepper.
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Eitan Bernath is a 19 year-old chef, food & lifestyle content creator, entertainer, TV personality, and entrepreneur, best known for his viral videos on social media that showcase his cooking expertise and captivating personality.
Parmesan Gnocchi with Sage Butter
Parmesan Gnocchi with Sage Butter– comfort food that is on the table in 15 minutes. Soft gnocchi tossed with melted butter, sage, and Parmesan cheese!
Recently I was headed out of town for a week. My husband is a great cook….when he wants to be. He can follow a recipe like no one else. The more complicated the better for him. A layer cake from scratch with homemade frosting? Doesn’t phase him, it might just be the best cake you have ever tasted. Homemade pasta from scratch? No problem. The problem is he doesn’t often actually apply these skills.
So when I was going to be gone, I made sure the fridge was stocked with food. I took out leftover tortilla soup from the freezer, so they could have that a couple nights, as well as 2 other dinners. Because you know what would happen if I didn’t? They would eat cereal the whole time I was gone. Seriously great cook would eat cereal for 5 days, instead of cooking. I just couldn’t let that be the case, so I stepped in.
Parmesan Gnocchi with Sage Butter was a last minute addition to their week of meals. I was going through the pantry trying to figure out my lunch the day before I left and found a box of gnocchi. My sage plant is more like a sage bush at this point, so I grabbed a huge handful of it and went to work. The recipe took all of 15 minutes to make. You can not get any easier than that.
Now that the weather is colder, comfort food seems to be on the menu. More pasta, meat, cheese, and less salads. Pretty sure that is not exactly how life should go, but I am just being honest here. There is just something about a steaming bowl of pasta that hits the spot, and that will never change. This bowl of gnocchi was exactly what I wanted.
Melted butter infused with sage leaves. Then mix in hot gnocchi and Parmesan cheese. It all comes together in a delicious bowl of goodness. I topped with a few pine nuts of crunch, but those are totally optional. Parmesan Sage Butter Gnocchi is great for a last minute meal any night of the week. You don’t have to have anything thawed or planned ahead, just some pantry staples and dinner is done.
I am sharing the recipe for Parmesan Gnocchi over at Food Fanatic today. Check out this and all the other Easy Dinner Recipes I have shared over there.
Parmesan Gnocchi with Sage Butter Recipe
Sage gnocchi with parsley-walnut pesto
Gnocchi light as clouds, sauces so smooth they’re like velvet, macarons that dissolve to nothing in your mouth, pates and mousses as fine as Irish butter, a rain of Parmesan like fine dust. Achieving such kitchen refinement doesn’t take a closetful of expensive gadgets -- nor a wave of Harry Potter’s wand -- just a single old-fashioned tool.
It’s called a tamis, or drum sieve, and it looks like a cross between an ordinary strainer and your rock-star son’s snare drum. It dates to around the Middle Ages, and it’s been used in professional kitchens pretty much since.
“It’s one of the most important tools in our kitchen,” says chef Thomas Keller of the French Laundry, “because it’s what gives food that sense of refinement. In our restaurant it’s in use constantly.” Keller says it’s the key to dishes as diverse as English pea soup, fish mousse and mashed potatoes he even uses his as a steamer.
It couldn’t be easier to use. Just place the tamis (rhymes with “whammy”) over a bowl, then spoon whatever you want to sieve onto the center of the fine metal mesh and pull the food through, using a plastic bowl scraper. Julia Child recommended pushing ingredients through using a wooden pestle in 1961 chefs nowadays go the carefree flexi-plastic route.
Boiled potatoes or blanched English peas might take a few minutes to press through, while a coulis of fresh blackberries only needs a few swipes.
Sifting is even easier: Flour or powdered sugar might take a little pressure if there are lumps, but often a few taps on the tamis’ side is all it takes to translate coarse flours into fine dust.
The tamis’ genius is in its design. Because it’s flat, you can take advantage of the sweep of the surface, and apply downward pressure by pulling across, without much effort.
Because of this, a tamis can do what neither a conventional strainer nor a chinois (a china cap, or conical strainer) can easily achieve: It can strain quickly and very finely. It’s like a study in applied plane geometry. (Imagine Euclid in the kitchen, studying a bowlful of potatoes.)
“With a chinois you’re pushing down through a tip,” says Keller. “The tamis is much broader -- and it’s even.” Keller’s tamis are large, 18 inches in diameter. “You have so much more area to work with.”
For those of us without a Michelin-starred restaurant, a smaller tamis will do just fine: They come in a wide variety of sizes, and you can find them with metal or wood sides.
Besides sifting and straining, a tamis is also great for purifying: it removes the tiny veins and impurities from foie gras, turning it into silky pates and terrines. For a classic foie gras torchon, many chefs use a tamis to sieve the liver before rolling it tightly in cheesecloth and poaching it. Craig Strong, chef at Pasadena’s Ritz-Carlton, Huntington Hotel & Spa, makes his torchon this way, ditto his foie gras mousse. “Anything that you want to be sure is smooth,” he says.
Strong also uses it for an unusual, amazingly smooth eggplant marmalade, “to remove all those seeds.” And when he makes a Bavarian cream, he first passes cooled pastry cream through a tamis to lighten it up before folding it into whipped cream.
A tamis can rice a cooked potato more finely than any ricer or food mill -- it was key to making French chef Joel Robuchon’s famous potato puree (that and a frightening amount of butter). And if you’ve ever tried mashing raspberries or straining a bulky soup through a strainer -- concave, insecurely hooked, often too small -- you’ll find the beautiful flat expanse of a tamis a happy revelation.
“Anyone who has ever spent any time in the kitchen with me has been taught how to use a tamis,” says Michael Cimarusti, chef and owner of Providence restaurant. “There is no better tool for fining purees.” Cimarusti says all of Providence’s fruit and vegetable purees are passed through a tamis, as is grated Parmesan cheese. Grated cheese?
“Try it yourself,” Cimarusti says. “Make a simple pasta and toss it with cheese grated the normal way. Then make the same pasta and toss it with the cheese that has been passed through a tamis. The latter will have a stronger flavor of the Parmesan and you will have used less cheese. Also, when finishing risotto, cheese that has been passed through a tamis melts into the rice much more evenly.”
That might be good sprinkled over the corn ravioli with brown butter truffle sauce Josiah Citrin makes at Melisse the sweet corn filling owes its smoothness to a trip through, well, you guessed it.
A tamis is also one of the secrets to making beautiful quenelles -- light-as-air fish dumplings -- as well as a classic shrimp bisque.
Though as rare on today’s menus as quenelles, velvety shrimp or lobster bisque is achieved by flambeing, then caramelizing the shells before cooking them with the other ingredients. Next the shells are finely ground up with the rest of the bisque before being pressed through a tamis. The shells impart a glorious pink color as well as a depth of flavor that you simply can’t achieve otherwise -- but you don’t want them in your soup. A tamis is fine enough to strain them out.
At Spago, pastry chef Sherry Yard uses hers to make the lightest macarons. She first pulses almond flour and powdered sugar in a food processor, then sifts it through the tamis. “This ensures the lightest, finest flour,” says Yard, who also uses the tool when she makes the fillings for Austrian dumplings and strudels, using soft cheeses like farmer’s cheese, quark and goat cheese. “We flip the tamis upside down, put a bowl underneath, and press the cheese directly into the bowl,” Yard says. It’s the difference between a grainy texture and one fine as silk.
How does Water Grill chef David LeFevre make those incredibly fine straw-shaped raspberry tuiles he and pastry chef John Park pair with a red velvet cake? After breaking up house-made hard candy in a food processor, they sift it through a tamis the resulting fine powder is baked, melting together into the tuile. It’s the key, LeFevre says, to making them so thin.
A quick press through the mesh is also the secret to making light, pillowy potato gnocchi. What sets cloudlike Italian dumplings apart from leaden ones is the texture of the dough, which should be as light and airy as possible. Enter the tamis.
If you’ve got a couple of pints of blackberries burning a hole in your fridge, you can make a perfectly smooth seedless coulis. Just simmer them with some sugar and a little grated lemon zest, then push the results through a tamis. Try this with a chinois or one of those little strainers casually hooked over the top of a bowl, and odds are your kitchen -- and your shirt -- will soon look like a Jackson Pollock painting.