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Walnut and sage gnocchi
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Walnut and sage gnocchi
Recipe by Anna Glover
Our super-speedy sage and walnut gnocchi is the midweek meal you've been dreaming of, and it's ready in just 15 minutes
Serves: 2
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
511Kcal
Fat
31gr
Saturates
12gr
Carbs
45gr
Sugars
1gr
Fibre
4gr
Protein
11gr
Salt
1gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 300g gnocchi
- 2 tbsp salted butter
- 12-16 sage leaves
- 40g walnut pieces
- 2 tbsp grated Parmesan or vegetarian alternative
Step by step
-
Bring a pan of boiling water to a simmer with a pinch of salt. Lower in the gnocchi and cook for 3 minutes or until they float to the surface. Strain, then leave to drain in a colander while you make the sauce.
-
Heat the butter in a large frying pan and cook over a medium heat until foaming and lightly golden. Add the sage and walnuts, and cook for 2-3 minutes until the sage is crisping up and the nuts are toasted; don’t allow the butter to darken too much. Remove the sage and nuts with a draining spoon, leaving the butter behind.
-
Add the drained gnocchi to the pan and toss until they start to turn golden and crisp, and the butter is nut-brown. Season well. Transfer to a shallow bowl and top with the walnuts, sage and grated Parmesan. Serve with a mixed leaf salad, if you wish.
TipThe leftover gnocchi from the pack freeze well. Try adding to a bowl of soup to make it more substantial.