Buttery Sage Gnocchi
Buttery Sage Gnocchi
Be the first to rate this
![Preparation time]()
Prep time5 min![Ready in]()
Ready in![Servings]()
Portions4![Difficulty]()
DifficultyEasy
Ingredients
- 1 pound fresh gnocchi
-
1/4 cup Country Crock® Original Spread, plus 2 tablespoons for serving if making pan-friend gnocchi
![Original Spread]()
- about 15 fresh sage leaves
- 1/4 cup freshly grated Parmesan cheese
- salt, pepper, and red pepper flakes, for serving
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Decide whether you’d like boiled or pan-fried gnocchi. ● Boiled gnocchi have a creamier mouthfeel ● Fried gnocchi are crispy and golden brown on the outside and will soak up more of the Country Crock®.
- For boiled gnocchi, bring a large pot of salted water to boil. Cook gnocchi according to package instructions, 3-4 minutes, or until all gnocchi is floating on the top. Drain gnocchi and transfer to a bowl and set aside. *For pan-fried gnocchi skip this step and start on step 3.
- Melt the Country Crock® in a large skillet over medium heat. Add the sage and fry for 1-2 minutes, until wilted, but not yet crispy.
- For boiled gnocchi, toss the melted Country Crock® and sage into the boiled gnocchi along with the fresh parmesan.
- For pan-fried gnocchi, transfer just the sage to a plate and add the uncooked fresh gnocchi to the pan with the sage-infused Country Crock®. Fry for 2-3 minutes on each side, tossing regularly, until both sides of the gnocchi are golden brown and crisp. Transfer to a serving bowl along with the wilted sage leaves. Melt 2 more tablespoons Country Crock® and toss into gnocchi along with the fresh parmesan.
- Sprinkle with salt, pepper, and red pepper flakes, as desired.
Tell us what you think below
Please enter your feedback before submit
You have already submitted your review, please change something to update.
Please enter your feedback below 500 characters
Error in submitting your feedback, please try later.
Nothing to add, thanks!
Thanks for sharing your feedback!
This pop-up will close automatically
