Recipes > Pan-Fried Gnocchi with Lemon-Sage Sauce
- Serves: 4
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 52,391
- Success Rating: 94% (?)
Steps
Step 1: Cooking the Gnocchi
- 8 oz Rouxbe's Homemade Potato Gnocchi (8-10 per person)
- salt (1 tsp per liter/quart of water)
- 1 tbsp extra-virgin olive oil
Method
To cook the gnocchi, bring a pot of cold water to a gentle simmer and add the salt.
Add the gnocchi and gently stir to make sure they are not sticking to the bottom of the pot. While the gnocchi cook, lightly coat a tray with the oil. As soon as the gnocchi float to the surface of the water, which should only take a few minutes, lift them out using a spider. Allow any excess water to drain before placing them onto the tray. Shake the tray to slightly coat the gnocchi with the oil and make sure they are not sticking to each other.
Place the gnocchi into the refrigerator, while you make the sauce.
Refer to the Notes section below for the link to the recipe for Homemade Potato Gnocchi.
Step 2: Making the Sauce
- 2 cups Rouxbe's Dark Chicken Stock
- 1 tbsp fresh sage (4 to 5 leaves)
- zest of 1/2 lemon
Method
To make the sauce, add the dark chicken stock to a medium-sized pan and bring it to a simmer over medium heat. Meanwhile, chop the fresh sage and zest the lemon.
As the stock reduces, skim the surface, if needed. The time it takes to reduce the stock will vary, depending on how reduced it was to start with.
Reduce the sauce until it slightly thickens and is rich in color. Set it aside over low heat, while you fry the gnocchi.
Refer to the Notes section below for the link to the recipe for Rouxbe’s Dark Chicken Stock.
Step 3: Frying the Gnocchi
- 2 to 3 tbsp unsalted butter
Method
To fry the gnocchi, heat a non-stick fry pan over medium to medium-high heat. Add the butter. Once melted, add the cold gnocchi in a single layer. Spread them out a bit if they’re touching each other and fry until lightly golden. Flip over and once golden on both sides, set the pan off to the side, while you finish the sauce.
Step 4: Finishing the Sauce and Plating
- kosher salt (to taste)
- Parmigiano-Reggiano (for garnish)
- 1 tbsp cold butter
- freshly ground black pepper (to taste)
Method
To finish the sauce, keep it over low heat. If the sauce over-reduced, adjust the consistency with a bit of water, if needed. The sauce should just cling to the food and the plate. It should not be thick and pasty.
Add the sage and a bit of the lemon zest. For a nice shiny finish, swirl in the cold butter and taste for seasoning.
Arrange a small portion of the fried gnocchi onto a plate and add a few tablespoons of the sauce. Garnish with a bit of shaved Parmigiano-Reggiano and serve immediately.
Chef's Notes
- by Dawn Thomas
- •
- April 29, 2008
Recipe Links:
Homemade Potato Gnocchi
Dark Chicken Stock
After cooking the gnocchi in water, it is best to chill them in the refrigerator prior to frying. Chilling ensures they will get a nice, crispy crust during frying.
5 Comments
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I made and cooked the gnocchi in the morning and refrigerated what I needed as per the recipe so it was really quick to prepare at dinner time. I don't have a gnocchi paddle so I took another reviewer's suggestion about using a fork. I just put each one in the palm of my "cupped " hand , stroked with the fork and got into a good rhythm. They looked pretty good with a nice curl. They browned nicely and were super tender. The sauce was also very good. I served them with pan fried veal chops and so also made a bit of sauce with the sucs using white wine and a little cream. I love gnocchi and knew 8-10 per person wouldn't be enough for us so I served 16 and could have eaten more! -
I love the look of the rich, glossy sauce but my partner is vegetarian. Can you suggest an alternative sauce along these lines? -
How about good old tomato sauce or maybe some sort of mascarpone and sage sauce or even just a simple sage butter sauce. -
would balsamic vinegar for added acidity help? -
Rouxbe Staff
Hi Riaz, for added flavorings, please give it a try and see how you like it! ~Eric
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