Crispy gnocchi is the BEST way to eat it in my opinion. I love the golden crispy exterior, plus those extra crispy bits in the pan. For this recipe we fry up the gnocchi first, then brown plenty of butter, before adding lots of sage leaves (don’t worry, they mellow during frying, so they won’t overpower the dish), garlic and lemon. In my testing stage I also tried adding a good helping of parmesan towards the end of cooking, but I found it simply doesn’t need it (not often I say that about cheese). A little light sprinkle of parmesan before serving works, but there is so much flavour to this dish already that I could miss it out entirely. I like to serve with a couple of extra lemon wedges. Just needed a close-up of that exterior. We’re almost getting into roast potato territory with that golden colour! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
