This dish is basically an Italian daydream on a plate. It's quick and easy to make, requires just a handful of ingredients, and brings all the bright, zesty vibes of a sunny afternoon straight to your kitchen. Lemony gnocchetti with sage = your ticket to a summer mood!
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Is it even possible not to love gnocchi?
I mean… soft, chewy little clouds of joy? I’m already on my third gnocchi recipe over here, so clearly, I’ve picked a side.
The first one was all about simplicity—just gnocchi cozying up to two kinds of sage: fresh and crispy-fried. Then came a heartier version, with dried tomatoes and Brussels sprouts —perfect for those I-want-something-cozy-but-also-fancy evenings.
And now? Meet gnocchetti.
Tiny, adorable, extra-tender baby gnocchi that are exceptionally good at soaking up all that bright, lemony goodness. I’m pretty sure you’re going to fall for them.
Pro tip: Best enjoyed barefoot on a sunny balcony, with a bloom-scented breeze brushing your face.
All-Seasons-Proofed Recipe
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). I first made it on a hot August afternoon at Lake Maggiore, with the sun blazing and citrus in the air. Pure Italian Dolce Vita.
But let’s be clear: these lemony gnocchetti 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 fragrant 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 Gnocchetti 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.”
- 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
Easy Lemony Gnocchetti 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 (for that cheesy, savory flavor)
- 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.
I’m always curious. How did it go? Tried this vegan lemony gnocchetti recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win or a lesson learned.
WIshing you planty of gnocchetti delights,
Ramona
♥
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