Matt's Recipe Book

Pan-fried gnocchi with garlic and sage

Prep time1 hour
Cooking time30 minutes

This is a a recipe for basic gnocchi, along with a simple fried preparation. For the potatoes, most of them are going to work fine – King Edwards or Roosters seem to do totally fine, though.

You can use this recipe just for the gnocchi and combine it with a different sauce to taste. I've just included them both here for convenience.


  • Medium saucepan
  • Cast-iron pan, or other large frying pan


For the gnocchi

  • 250g plain white flour
  • 650g potatoes
  • 2 tsp salt
  • 1 eggs
  • 1 egg yolks

For the sauce

  • 2 long/banana shallots
  • 4 cloves garlic
  • small bunch (about 15g) sage
  • 50g butter
  • 1 tbsp balsamic vinegar


  1. Peel and cut the potatoes into medium-sized chunks - maybe 3-4cm in size.
  2. Rinse the potatoes in clean water, then drop into the sauce pan. Fill with water, until there's at least 2-3cm covering the potatoes. Add a teaspoon of salt.
  3. Set the heat to high and bring to a boil. Reduce the heat to a simmer, then cover. Cook for 15–20 minutes, until you can poke through the potatoes with a fork.
  4. When the potatoes are cooked, remove from the heat and drain. Rinse with cold water and drain again, then mash with a potato masher or a fork – or ideally, if you have one, a potato ricer.
  5. Mix the flour and salt together and tip out into a pile a flat work surface. Make a well in the middle of the flour and drop in the egg and extra yolk. Add the mashed potato on top.
  6. Start combining the ingredients with your fingers. Bring the dough together until it's consistent and dry – it shouldn't stick to your fingers. Roll into a rough log shape.
  7. Clean and lightly flour your work surface, then cut the gnocchi dough into six equal parts. One at a time, roll each part out into a rope-like shape—about 2cm across—then cut each rope into roughly equal gnocchi-sized pieces.
  8. As you cut each piece from the dough, you can roll it lightly with the back of a fork to give it more of a traditional gnocchi shape. Of course, if you have a gnocchi board, that's even better. Move each completed dumpling to one side.
  9. Bring a pot of clean, salted water to a boil. Add gnocchi, working in batches if required. When they rise to the surface, remove them with a slotted spoon and place in a clean bowl.
  10. At this point, the gnocchi is ready – if you want to use it in some other recipe, stop here.
  11. Otherwise, set the cast iron pan over a medium heat. Dice the shallots and chop the garlic. Reserve about 8 of the sage leaves, then finely chop the rest of the sage.
  12. Add half of the butter to the pan and allow to melt, then lightly fry the reserved sage leaves – add them to the butter and make sure they're flat against the pan, flipping them occasionally. After a couple of minutes, when they just start to turn brown, remove and place them on some kitchen paper to drain.
  13. Add the shallots to the pan, and fry for 4-5 minutes until they start to colour. Add the garlic and sage, and continue frying for about 2 minutes. Turn off the heat, add the vinegar, and remove the shallot mixture from the pan, trying to leave as much oil in the pan as possible.
  14. Tip the gnocchi into the pan – again, working in batches if required, so you can avoid overcrowding the pan.
  15. Toss the gnocchi in the oil for about 3–4 minutes until it's starting to crisp up and take on a lovely brown colour.
  16. When the gnocchi is all cooked, add it all back to the pan, along with the reserved shallot mixture and the rest of the butter. Stir for a couple of minutes until warmed through, then serve in bowls garnished with the fried sage leaves.