Pan-Fried Butter sage mushroom Potato Gnocchi
Golden crispy pan fried potato Gnocchi!
- Try to get hold of a starchy potato variety like Russet, Desiree, or Idaho (there are many more).
- Sift the flour over the potatoes for a more even spread over the potato mash.
- Bake the potatoes with the skin on for at least an hour so they lose some of their water.
- Use common sense — when you think the dough is ready, don't add more flour even if the recipe says otherwise.
- Don't overwork the gnocchi dough. You're just combining all the ingredients until they come together as a dough — you're not kneading it like bread.
- Cook the gnocchi in boiling water just until they float.
Searing pan-fried potato gnocchi will make them even more amazing
In this recipe I'll sear the pan-fried potato gnocchi to get them a bit more crisp and coat them in the butter sage sauce while they finish in the pan. This means you'll need to coordinate the timing — only once the water is boiling, throw the gnocchi in and start the sauce, so they come out of the hot water and straight into the hot pan.
Method
- 1
baking the Potatoes· 80 minutes
Preheat the oven to 180°C/350°F Place the potatoes full, skin on in a baking pan and bake for 1 hour and 20 minutes until brown on the outside (not burnt) and soft on the inside. Cool for 10 minutes.
- 2
prepare the the Gnocchi dough· 10 minutes
Skin the potatoes and place them in the potato masher and mash to a fine potato batter. Make a small well from the mashed potatoes add the eggs and salt, throw in a bit of the flour and combine with your hands. add some more flour and continue combining the batter until it's smooth, don't over knead the dough. Form a ball shape of the dough.
- 3
shaping the Gnocchi· 5 minutes
Roll the Gnocchi ball gently into an elliptic shape. Cut it into a few pieces and roll each piece into a long narrow cylinder, cut into gnocchi shape with a knife or dough scraper and flour a bit so it won't stick. Prepare the rest of the dough like this.
- 4
cooking the Gnocchi and preparing the sauce· 10 minutes
Set a medium sauce pan on high heat and bring to a simmer. as soon as the water are boiling add the Gnocchi a few at a time and wait for them to float. mix the water occasionally to make sure they are not sticking Meanwhile set an Iron skillet over high heat for 2-3 minutes, add butter, sage and mushrooms and cook for 2-3 minutes until mushrooms are golden. As soon as the Gnocchi float add them to the Skillet and sear for another 2-3 minutes until golden and crisp. Remove from heat, put the gnocchi in a mixing bowl, add the truffle sauce, olive oil and salt. Mix with your hand and place on a serving plate. Sprinkle with some more olive oil and grate the parmesan before serving.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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