Quick gnocchi with sage, caramelized pear, and toasted nuts - photo 1
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Quick gnocchi with sage, caramelized pear, and toasted nuts

Pikantne European cuisine Main dishes Vegetarian Dishes 25 min Easy 13 wyświetleń ~26.77 PLN - (0)
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Description

Delicate, golden gnocchi sautéed in butter with crispy sage, served with caramelized pear, arugula, and toasted walnuts. This seasonal winter dish combines the sweetness of juicy pear with nutty aroma and creamy notes of parmesan — the result is elegant, and the preparation is very quick. The dish works wonderfully as a warm main course or an impressive dinner for guests; it features contrasting textures (soft gnocchi, crispy sage leaves, and nuts) and a bold flavor balance thanks to lemon juice and parmesan.

Ingredients (14)

Servings:
4
  • Gnocchi ziemniaczane (gotowe) 800 g
  • Pear (medium) 2 szt.
  • Unsalted butter 50 g
  • Extra virgin olive oil 0.2 łyżek
  • Garlic 2 ząbki
  • Fresh sage 0.3 pęczków
  • Walnuts (shelled) 40 g
  • Arugula 60 g
  • Parmesan (grated) 60 g
  • Lemon (juice and zest) 0.9 szt.
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper (freshly ground) 2 szczypty
  • ✨ Opcjonalne
  • Honey (optional) 10 g
  • Chili flakes (optional) 2 g
💰 Szacowany koszt dania: ~26.77 PLN (6.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and tools: take the gnocchi out of the fridge/package, rinse the arugula and dry it in a salad spinner or gently on a paper towel. Grate the lemon zest on a fine grater, then squeeze out the juice. Cut the pears into thin wedges (remove the cores), then slice each wedge lengthwise into pieces about 5 mm thick. Finely chop the garlic. Measure the butter and oil.

Ingredients: Gnocchi ziemniaczane (gotowe), Arugula, Lemon (juice and zest), Pear (medium), Garlic
Use a cutting board and a sharp knife. Drying the arugula will prevent the sauce from becoming watery and losing its crunch. Preparation takes about 5 minutes.

Caramelizing pears

2

Heat a large skillet over medium heat (preferably 26-28 cm). Add 20 g of butter (from the amount) and 10 g of oil. When the butter melts and starts to foam slightly (after about 30-40 seconds), arrange the pear slices in a single layer, without overlapping. Fry for 1.5-2 minutes on one side, until the edges are lightly browned, then flip to the other side. Add 10 g of honey (optional) directly on the pears and fry for another 1-2 minutes until the surface develops a golden, glossy glaze. Remove the pears to a plate and set aside.

Ingredients: Unsalted butter, Extra virgin olive oil, Pear (medium), Honey (optional)
Use a non-stick frying pan or a steel one with a good layer of fat. If the honey burns too quickly, lower the heat. The pears are ready when they have light brown edges and firm centers — they should not be mushy.

Toasting nuts

3

In a separate dry skillet (small skillet 20 cm), toast the walnuts for about 2-3 minutes over medium heat, shaking the skillet every 20-30 seconds, until you smell a strong aroma and see a slight golden color. Transfer to a cutting board and chop finely (not into a powder; leave pieces for texture).

Ingredients: Walnuts (shelled)
Use a dry skillet without fat. Be careful, as the nuts quickly go from golden to burnt — do not leave the stove.

Frying gnocchi

4

In a large skillet (26-28 cm), heat the remaining 30 g of olive oil and 30 g of butter together over medium-high heat. When the fat starts to sizzle slightly, add the gnocchi (dry, straight from the package). Spread them evenly and fry without stirring for 2-3 minutes, until the bottoms of the individual dumplings are golden brown. Then shake the skillet or gently flip each piece with a spatula to brown them on all sides (another 2-3 minutes). One minute before the end, add the chopped garlic and sage leaves; the garlic should become translucent, and the sage should become crispy — this takes a short time.

Ingredients: Gnocchi ziemniaczane (gotowe), Extra virgin olive oil, Unsalted butter, Garlic, Fresh sage
Use a silicone or wooden spatula. Do not overcrowd the pan — if necessary, fry the gnocchi in batches to achieve a nice browning.

Combining ingredients

5

Reduce the heat to low. Add the caramelized pears back to the pan with the gnocchi, along with half of the chopped nuts and the lemon juice and zest (first the grated zest, then the juice). Gently stir with a spatula for 30-45 seconds to coat the gnocchi with the aromatic butter and juice. Taste and season with salt and pepper (add gradually).

Ingredients: Pear (medium), Walnuts (shelled), Lemon (juice and zest), Salt, Black pepper (freshly ground)
Gently stir to avoid crushing the gnocchi. If the pan is dry, add 1-2 teaspoons of water to distribute the flavor of the butter and juice.

Finishing

6

Turn off the heat. Add arugula and grated Parmesan to the pan, gently mixing for 20-30 seconds — the arugula should not wilt completely, it should just slightly green from the heat. If you are using chili flakes, add a small amount now and mix. Taste, and season if necessary with lemon zest or a pinch of salt.

Ingredients: Arugula, Parmesan (grated), Chili flakes (optional)
Add arugula just before serving to maintain its freshness and crunch. If the Parmesan is hard, grate it just before use.

Serving

7

Transfer the hot gnocchi to a warmed plate or a wide bowl. Arrange the remaining pieces of caramelized pear on top, sprinkle with the remaining nuts, and drizzle a teaspoon of liquid butter from the pan for shine. Optionally, lightly drizzle with a few drops of olive oil and sprinkle with freshly ground pepper.

Ingredients: Walnuts (shelled), Pear (medium), Unsalted butter, Black pepper (freshly ground)
Use a wide, flat plate to arrange the elements nicely and make them visible. Serve immediately — the dish tastes best hot.

Additional suggestions

8

If you want to add protein, serve with slices of smoked salmon or roasted chicken breast. For a vegan version, use vegan butter and skip the parmesan or sprinkle nutritional yeast instead.

Ingredients: Parmesan (grated)
Additions change the flavor profile — only introduce them if you want to make the dish more filling.

Fun Fact

💡

Sage has been used in Mediterranean cuisine since ancient times — the name comes from the Latin 'salvare' (to save), as it was considered a medicinal herb. Crispy sage leaves fried in butter are a popular addition to gnocchi in Italian homes.

Best for

szybka kolacja dla gości romantyczna kolacja obiad w sezonie jesienno-zimowym

Tips

🍽️ Serving

Serve the dish hot on warmed plates. For effect, add a few fresh sage leaves as a garnish and freshly grated Parmesan just before serving. For drinking, I recommend a light white wine (e.g., Pinot Grigio) or apple-pear cider.

🥡 Storage

Best consumed immediately. Leftovers can be stored in the refrigerator for up to 24 hours in an airtight container — when reheating, briefly sauté in a pan (2-3 minutes) with a bit of oil to restore the crispness of the sage and the golden color of the gnocchi. Freezing is not recommended after combining with arugula and parmesan.

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