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Potato and vegetable gnocchi

Ingredients (serves 1)
150 g of different colored potato gnocchi
30 g of butter
1 sage leaf
50 g of grated Parmesan cheese 10 g of poppy seeds


Heat a pot full of salted water and bring it to a boil. In the meantime, prepare the Parmesan wafer that you will later use to garnish the dish. Take a small anti-stick pan and put in the grated Parmesan. Spread it out evenly with the back of a spoon and put the pan over very low heat. Let it cook for about 4 minutes until it is almost completely melted, then sprinkle the poppy seeds over it. Using a spatula to help you, place the thin wafer onto an upside down bowl, so as to give it the right shape. Let it cool completely and set. Meanwhile, melt the butter in an anti-stick pan and add the sage leaf to it.
When the water starts to boil, toss in the gnocchi all together. When they start to oat, wait 1 minute, then drain them using a slotted spoon and put them in the pan with the melted butter. Let them develop flavor for a few seconds, then pour them onto the serving dish. Garnish them with the Parmesan wafer and serve nice and hot.


These gnocchi have a very delicate flavor, but require a wine capable of cleansing the palate to remove the buttery taste. Here the choice range is wider: from a white
wine such as Vermentino Ligure to a red wine such as, for example, Grignolino.