Sounds complicated, doesn't it? It isn't! I learned how to make gnocchi before I even knew how to say it (nyo-key), but shortly thereafter I also learned that you can buy frozen gnocchi in a lot of grocery stores. Gnocchi can be made from potatoes, semolina, flour, or a combination of these, but in all cases it literally cooks in a few minutes. This recipe is for potato gnocchi, which can be found in the frozen section next to all the frozen pastas. At my local grocery store, bags sell for 99 cents! So, this is a very cost-effective meal. Browned butter is made easily by heating butter a little bit longer than you would to melt it. Sage belongs to the mint family and is very aromatic, but it isn't quite minty. It can be found with the rest of the herbs in the produce section. Romano cheese has a very sharp flavor, so if you aren't partial to it, substitute parmesan or use less than the recipe calls for. A nice little shortcut here is buying the already grated romano, instead of grating a big romano block yourself.

Step 1: Prepare

Although two pots on the stove implies a difficult, time-consuming recipe, rest assure that the cook time is minimal. You will need a large pasta pot, a small saucepan, a slotted spoon, a medium-sized bowl, knife, cutting board, wooden spoon, and measuring cup. Take a look at the accompanying photos to see what the ingredients are.


1 16-oz (1 lb) bag of frozen potato gnocchi
2 tbsp butter
1 tsp chopped fresh sage leaves
1/2 cup grated romano cheese
salt and pepper
It is sometimes recommended to wait 10-20 seconds after the gnocchi float to the top to remove them. I think it's more personal preference though. I just know if you leave them in too long they start to dissolve :)<br />
Mmmm, gnocchi. They make me belly so happy. :D
Also, I finally made this for Christmas dinner with some sweet potato fries and a salad and it was amazing!

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