This is a simple gnocchetti di patate recipe made with olive oil, lemon, sage, and nutritional yeast. The recipe is quick and easy to make, requires just a handful of ingredients, and brings all the bright vibes of a sunny afternoon straight to your kitchen.
Note: Some of the links below are affiliate links. At no additional cost to you, I may earn a small commission if you purchase through those links. You can read my full affiliate disclosure here.
Meet gnocchetti.
Tiny, adorable, extra-tender baby gnocchi that are exceptionally good at soaking up all the bright lemon juice goodness. I'm pretty sure you're going to fall for them.
I first made these lemony gnocchetti on a hot August afternoon at Lake Maggiore, with the sun blazing and citrus fragrance in the air. Pure Italian Dolce Vita. So naturally, this recipe is a little tribute to summer - and to "the land where the lemon trees bloom" (a line from Goethe's Mignon poem in Wilhelm Meister).
But let's be clear: these lemony gnocchetti di patate don't belong to just one season.
In summer, they're bright and zesty and perfect for dinner al fresco. And in the cold of winter, they'll spark your imagination and carry you - gnocco by gnocco - to the splendor of an Italian Renaissance garden where lemon trees are in full bloom and the table is already set on the terrace. (Feel free to take a seat.)
Why Use Gnocchetti di Patate Instead of Gnocchi?
You could use regular gnocchi, but their smaller cousins, the gnocchetti, soak up lemon juice like tiny citrus sponges. They're usually a bit more tender, too. The result is a dish that's extra lemony, in the best possible way.
Quick side note: the word gnocchetti can mean two very different things in Italy:
- Gnocchetti di Patate
That's what we're using here! They're basically mini potato gnocchi-soft, slightly sticky, and melt-in-your-mouth delicious. Sometimes they're labeled perle di patate (see here and here), which means "potato pearls." Other times quite literally mini gnocchi.
- Gnocchetti Sardi
These are pasta, not gnocchi. Made from semolina and water, with a firm, chewy bite. Delicious, but not what we want today.
In Italy, you'll find gnocchetti di patate in most supermarkets - that's how I discovered them (see some brands here, here, and here). If you can't find them where you are, just cut regular gnocchi in half, boil them until soft, and then fry them up in olive oil. They'll work just fine.
One last thing: This serves two very hungry people (hi, that's us) or 3-4 normal humans.
🍽 Recipe
Lemony Gnocchetti di Patate With Sage (vegan)
Ingredients
- 10 Large sage leaves (dried sage also works, about 1 tablespoon)
- 8 tablespoons olive oil
- 1 kg gnocchetti (2.2 lb)
- 4 tablespoons nutritional yeast flakes (optional: 1-2 tablespoons more, for sprinkling over the finished dish)
- Juice of ½ a mid-sized lemon (plus some extra if you want the flavor more citrussy)
- Salt
- Pepper
Instructions
- Prep the sage: Rinse or clean the fresh sage, pat dry, and chop, but set aside some for garnish later. If using dried sage, chop it finely or crumble it with your fingers.
- Sauté the gnocchetti: Heat the olive oil in a large pan over high heat. Add the gnocchetti and sauté, stirring often, until they begin to brown.
- Add the sage: Stir in the sage (except for the small portion you saved). Continue frying until the gnocchetti are golden and the sage is fragrant.
- Finish the dish: Remove from heat. Add the nutritional yeast and lemon juice, and stir to combine.
- Season: Taste and season with a little salt and pepper (and more lemon juice if desired).
- Serve hot, sprinkled with the reserved sage and optionally more nutritional yeast flakes.
Other Gnocchi Recipes and Italian Inspired Dishes
You might also like the following easy recipes:
- Gnocchi in Creamy Tomato Sauce
- Easy Gnocchi With Brussels Sprouts
- Vegan Butter Gnocchi
- Zucchini Tomato Dish With Polenta
- Vegan Asparagus Risotto
- Avocado Panzanella
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
Write a Comment