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Le Chaudron recipe
Gnocchis poêlés au beurre
Pan-fried gnocchi with butter
⏱ 20 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)gnocchi
60 g (2 oz)butter
2 clovesgarlic, chopped
1bunch sage
80 g (3 oz)grated Parmesan
2 tbspolive oil
- 800 g (28 oz) gnocchi
- 60 g (2 oz) butter
- 2 cloves garlic, chopped
- 1 bunch sage
- 80 g (3 oz) grated Parmesan
- 2 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the oil and half the butter in a large skillet until foamy.
- Add the gnocchi straight in (no boiling) and sauté over high heat for 8 minutes.
- Stir often so they brown evenly.
- Add the garlic and sage and cook 2 minutes.
- Add the remaining butter and let it brown.
- Sprinkle with Parmesan and serve hot.
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