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sarah

Black Garlic Gnocchi

Pan-fried potato gnocchi tossed in a rich, umami black garlic butter sauce with Parmesan and fresh sage an easy, restaurant-worthy dish ready in about 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb potato gnocchi (store-bought or homemade)
  • 4 black garlic cloves, peeled and mashed
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/3 cup grated Parmesan cheese, plus extra to serve
  • 2 tbsp fresh sage or parsley, chopped
  • 1 tsp lemon juice, optional
  • to taste salt and black pepper

Equipment

  • large pot
  • colander
  • fork
  • large skillet
  • measuring cups and spoons
  • serving plates

Method
 

  1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain well and set aside.
  2. Mash the peeled black garlic cloves into a smooth paste using the back of a fork.
  3. In a large skillet, melt the butter with the olive oil over medium heat. Stir in the mashed black garlic and warm through for about 1 minute.
  4. Add the drained gnocchi to the skillet and toss to coat. Cook for 3-4 minutes, stirring occasionally, until lightly crisp on the edges.
  5. Stir in the Parmesan cheese and season with salt and pepper to taste.
  6. Add a squeeze of lemon juice if using, then remove from heat.
  7. Scatter with fresh sage or parsley and serve immediately with extra Parmesan on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet with a little extra butter. For a creamier version, stir in a spoonful of mascarpone along with the black garlic. This dish does not freeze well.