Pan-fried potato gnocchi with crispy sage and browned butter
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Date: 2021-02-05
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Comments and reviews: 10
Xibron
fun fact Adam: what you've made there (especially considering the shape) was closer to Polish kopytka than Italian gnocchi. They are basically the same thing ingredient-wise, but gnocchi is made more for holding sauces (and sometimes there are even filled gnocchi, while kopytka are exactly as you've made right there in your video; Poles usually serve it with pork rind and fried sauerkraut
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fun fact Adam: what you've made there (especially considering the shape) was closer to Polish kopytka than Italian gnocchi. They are basically the same thing ingredient-wise, but gnocchi is made more for holding sauces (and sometimes there are even filled gnocchi, while kopytka are exactly as you've made right there in your video; Poles usually serve it with pork rind and fried sauerkraut
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da2nerboy
I first had fried gnocchi at a restaurant many years ago and thought they were the best tasting gnocchi I had ever had. They served them with the traditional browned-butter and sage sauce. However, the ones they served had been deep fried. Don't know if that made the difference. But these looks just as delicious.
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I first had fried gnocchi at a restaurant many years ago and thought they were the best tasting gnocchi I had ever had. They served them with the traditional browned-butter and sage sauce. However, the ones they served had been deep fried. Don't know if that made the difference. But these looks just as delicious.
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Jackson
Tradition is just peer pressure from dead people. You do your own thing, man.
On a food note, Gordon Ramsay actually does it this way. He pan fries the gnocchi and serves with peas. He actually adds some lemon zest instead of orange zest. I cooked his recipe once, it was amazing! I ll give this one a try too
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Tradition is just peer pressure from dead people. You do your own thing, man.
On a food note, Gordon Ramsay actually does it this way. He pan fries the gnocchi and serves with peas. He actually adds some lemon zest instead of orange zest. I cooked his recipe once, it was amazing! I ll give this one a try too
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Georg
In Germany there is a variation of this, Schupfnudeln, which might also get pan seared. Traditional with Sourkraut and bacon cubes. Also very nice with poppy seed and almonds. Sweet or savory, both to be enjoyed. They go also very well with apple sauce!
How much better are fresh made versus store bought?
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In Germany there is a variation of this, Schupfnudeln, which might also get pan seared. Traditional with Sourkraut and bacon cubes. Also very nice with poppy seed and almonds. Sweet or savory, both to be enjoyed. They go also very well with apple sauce!
How much better are fresh made versus store bought?
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Orion
I do almost the exact same thing when I make pierogis. I find that if I just boil them, they re too mushy and just taste like nothing, so I par boil them, dry them off and set them on wax/parchment. Then I fry them in butter to get them a crispy crust to provide some texture. So good making them that way.
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I do almost the exact same thing when I make pierogis. I find that if I just boil them, they re too mushy and just taste like nothing, so I par boil them, dry them off and set them on wax/parchment. Then I fry them in butter to get them a crispy crust to provide some texture. So good making them that way.
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Mar a
Hi Adam, i was wondering if you could make a video about the variation of candy temperature depending on the altitude, i live 2600 meters above sea level and have been struggling with my caramel cause even though i adjust de temperature it seems that i always go beyond whats supposed. Thank you!
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Hi Adam, i was wondering if you could make a video about the variation of candy temperature depending on the altitude, i live 2600 meters above sea level and have been struggling with my caramel cause even though i adjust de temperature it seems that i always go beyond whats supposed. Thank you!
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Marquis
Don't forget that activated charcoal is a very bad thing to drink if you are on some medication. Before getting yourself a can of June Shine or a black ice cream, please don't overlook this info.
Edit: Especially important for all you people on hormonal birth control!
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Don't forget that activated charcoal is a very bad thing to drink if you are on some medication. Before getting yourself a can of June Shine or a black ice cream, please don't overlook this info.
Edit: Especially important for all you people on hormonal birth control!
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Alan
This is the only Adam recipe that activates the part of my Italian brain that gets irrationally angry when people Do It Wrong. Seriously, a whole cup of flour for a single potato? Those don t even look like gnocchi anymore by the time you re done with them.
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This is the only Adam recipe that activates the part of my Italian brain that gets irrationally angry when people Do It Wrong. Seriously, a whole cup of flour for a single potato? Those don t even look like gnocchi anymore by the time you re done with them.
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Elk
I'm a little surprised Adam didn't mention that activated charcoal should NEVER be consumed if you are on medication as it binds to it so your body can't absorb it. Generally he's pretty good about catching things like that.
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I'm a little surprised Adam didn't mention that activated charcoal should NEVER be consumed if you are on medication as it binds to it so your body can't absorb it. Generally he's pretty good about catching things like that.
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Starla
I hope I can make this. I am afraid I may not have the skills to do it. But this looks easier than some others I've seen. I love gnocchi but don't get to have it very often. Thanks for showing us how to do it.
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I hope I can make this. I am afraid I may not have the skills to do it. But this looks easier than some others I've seen. I love gnocchi but don't get to have it very often. Thanks for showing us how to do it.
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