Potato gnocchi pan-fried until golden and crisp, then tossed in brown butter with sage and parmesan. This plant based version swaps in cashews, coconut oil. Ready in about 1 hour 15 minutes.
Prep 30 min Cook 45 min Serves 4 Medium
Ingredients
🧂Salt1 tsp
🧄Garlic2 cloves, sliced
🥔Potato700 g floury
🌾All-Purpose Flour1 cup
🫙Cashewsfinely ground with salt (vegan parmesan)
🌿Sage8 leaves
🫙Coconut Oil3 tbsp
Optional extras
🍅Cherry Tomatoes1 cup, optional
Instructions
1
For this plant based version, use coconut oil for butter, cashews for parmesan cheese wherever the steps mention them.
2
Boil the potatoes whole until tender, peel and rice them while hot.
3
Mix in flour and salt to a soft dough without overworking; roll into ropes and cut into pillows.
4
Cook the gnocchi in salted boiling water until they float, then lift out.
5
Drain well and fry in butter in a single layer until crisp and golden.
6
Add sage and garlic and cook until the butter browns; finish with parmesan.
Chef's tip
Dry the gnocchi well before frying so they crisp instead of steaming.
