# Pan-fried gnocchi with sage and hazelnuts

Recipe by [Priya Raman](https://fridge.menu/en/u/priyaraman)

Soft potato gnocchi pan-fried until lightly crisp, tossed in brown butter with sage and hazelnuts, finished with rocket and parmesan.

Servings: 4 · Prep 45 min · Cook 90 min · Pasta

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pan-fried gnocchi with sage and hazelnuts](https://image.fridge.menu/adaptations/4wra3rss/8d71170adfe7633dd98f27cbee91cb8e0df06138850a24d562203f44cd7f589d.jpg)

## Ingredients

- 1 kg [Potato](https://fridge.menu/en/i/potato)
- 1 pcs [Egg](https://fridge.menu/en/i/eggs)
- 275 g [Durum flour](https://fridge.menu/en/i/durum-flour)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)
- 4 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying the gnocchi
- 75 g [Hazelnut](https://fridge.menu/en/i/hazelnut)
- 75 g [Butter](https://fridge.menu/en/i/butter)
- 5 pcs [Sage](https://fridge.menu/en/i/sage) — sprigs, fresh, leaves picked
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely grated
- 75 g [Parmesan](https://fridge.menu/en/i/parmesan) — freshly grated
- 75 g [Rocket](https://fridge.menu/en/i/arugula)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste, freshly ground

## Steps

1. Boil the unpeeled potatoes in unsalted water until tender, then peel them while still hot.
2. Mash the potatoes with a fork, add the egg, salt and durum flour, and bring together gently without overworking.
3. The dough will be very soft — don't add extra flour, just gather it into a ball without kneading.
4. Dust the work surface with flour and roll the dough into ropes about as thick as a finger.
5. Cut the ropes into 1 cm pieces and roll each over the tines of a fork to create ridges.
6. Lay the gnocchi on a clean cloth so they don't touch each other or overlap.
7. Let the gnocchi dry in the air for 15 minutes.
8. Cook the gnocchi in a large pot of lightly salted water.
9. Lift the gnocchi out with a slotted spoon once they float to the surface, and let them drain on a clean cloth.
10. Sage and hazelnut sauce: toast the hazelnuts in a dry pan until the skins crack slightly, wrap in a clean cloth, rub off the skins and chop finely.
11. Melt the butter in a small saucepan over medium heat.
12. Let the butter brown, stirring occasionally so it doesn't burn.
13. Add the sage leaves to the browned butter.
14. Add the hazelnuts and finely grated garlic to the browned butter and turn off the heat.
15. Heat the olive oil in a clean pan.
16. Pan-fry the cooked gnocchi until lightly crisp, then toss them with the sage brown butter sauce.
17. Serve with rocket, parmesan, flaked salt and freshly ground pepper.

Published 2026-10-08

https://fridge.menu/en/r/fried-gnocchi-with-sage-and-hazelnuts-4wra3rss

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