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The main dish, Chic bistro

Pan fried gnocchi with sage and hazelnuts

Pan fried gnocchi with sage and hazelnuts is a vegetarian dish for 6, ready in 35 minutes with 25 minutes of active work. The hazelnuts toast in the morning and the gnocchi get a head start in boiling water, leaving only the final pan searing for the last minute. It's rated very easy, costs €3.60 per person, and the key to success is never overcrowding the pan so the gnocchi actually crisp up.

Golden gnocchi crisped in butter, crackling sage, toasted hazelnuts and parmesan, this is my fancy comfort dish.

Pan fried gnocchi with sage and hazelnuts
For
6 people
Work
25 min
Total time
35 min
Prep
Finished at the last minute
Difficulty
Very easy
Cost per person
€3.60
Calories per person
590 kcalcalculated by Kiloach, your weight coach

Golden gnocchi, crispy outside and soft inside, coated in brown butter where the sage turns crackly, this dish looks far more impressive than the effort it actually takes. Crushed hazelnuts add crunch, shaved parmesan brings a salty edge, and a squeeze of lemon at the end cuts through the richness without weighing it down.

This is the kind of dish you pull out for a casual dinner with friends or a cozy fall family meal, when you want something warm without spending the whole evening at the stove. It fits easily into a simple menu, a light green salad before and a light dessert after, and it works just as well for kids as for anyone who loves Italian cooking.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 17 min
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 3 steps, 13 min

In the morning, toast the hazelnuts and parboil the gnocchi, then lightly oil them so they don't stick together. Just before guests arrive, shave the parmesan and prep the sage leaves. At serving time, sear the gnocchi in the pan, add the butter and sage, then finish with the hazelnuts, lemon, and parmesan.

The ingredients

6 people

Pantry

  • Fresh gnocchi 1.2 kg
  • Shelled hazelnuts 100 g
  • Olive oiloften in the pantry 3 tbsp
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 100 g
  • Parmesan 100 g

Fruits and vegetables

  • Fresh sage 20
  • Lemon 1

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Toast the hazelnuts dry for 8 minutes in a 180°C oven, rub them in a towel to remove the skins, then crush them. 12 min

    They're ready as soon as you can smell toasted hazelnuts.

  2. Drop the gnocchi into boiling salted water until they float, drain them, and lightly oil them on a tray. 5 min

    Spread them out in a single layer so they don't stick together.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Shave or grate the parmesan and prep the sage leaves. 5 min

    A vegetable peeler gives nice thin shavings.

When it's time to serveThe final touches, right in front of your guests.

  1. Brown the gnocchi in a large pan with the oil, without stirring for 3 minutes, in two batches if needed. 10 min

    An overcrowded pan steams the gnocchi instead of crisping them.

  2. Add the butter and sage to the pan and let them sizzle until the brown butter and sage turn crispy. 3 min

    The sage is ready when it turns translucent and crackly.

  3. Off the heat, add the hazelnuts, a squeeze of lemon, pepper, and serve with the parmesan shavings.

    The lemon added at the end cuts through the richness of the butter.

Our tips to get it right

  • Pick fresh gnocchi over dried, they brown better and stay soft inside.
  • Don't oversalt the boiling water, the parmesan and brown butter already bring plenty of salt.
  • Use a wide pan and resist stirring the gnocchi too soon, that's what builds the golden crust.

The variations

  • Swap the hazelnuts for toasted sliced almonds for a milder flavor.
  • Add pan fried mushrooms before the gnocchi for a heartier, more autumnal version.
  • For kids, go easy on the sage and finish with just a sprinkle of grated parmesan instead of shaved.

What to serve it with

  • A lemony arugula salad
  • A glass of dry white wine
  • Apple tart for dessert

Storage

Pan fried gnocchi are best eaten right away, since they lose their crispness as they cool. If you have leftovers, store them in a sealed container in the fridge for up to 2 days and reheat in a pan rather than the microwave.

Questions about this recipe

Can I use dried gnocchi instead of fresh?

Yes, but fresh gnocchi brown better and stay softer inside. If you use dried gnocchi, follow the package cooking time before pan frying them.

How do you get the gnocchi really crispy?

The trick is not to overcrowd the pan and to avoid stirring them for the first few minutes. Cook in two batches if your pan isn't large enough.

Can I swap out the parmesan?

Pecorino works well for a sharper, saltier flavor. A raw milk cheese also pairs nicely with this dish.

Is this dish good for kids?

Yes, it's a mild, comforting dish that usually goes over well with kids. You can simply cut back on the sage if you're serving younger palates.

Can pan fried gnocchi with sage and hazelnuts be made ahead?

Partly, the finish happens at the last moment. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 3 steps.

How long does it take to make pan fried gnocchi with sage and hazelnuts?

Allow 35 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in pan fried gnocchi with sage and hazelnuts?

About 590 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does pan fried gnocchi with sage and hazelnuts cost?

About €3.60 per person, that's €21.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Raspberry tart The dessert

Chic bistro

Raspberry tart

  • 1 h of work
  • Prepared the day before
  • Medium, €3.10 per person

490 kcalcalculated by Kiloach

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