Description
A rich and indulgent autumn dish featuring pillowy gnocchi charred on the grill, tossed in nutty brown butter, crispy pancetta, and fresh sage. This outdoor cooking method adds a smoky depth that rivals takeout.
Ingredients
Scale
- 1 pound (450g) potato gnocchi (store-bought, refrigerated)
- ½ cup (115g) unsalted butter (European-style preferred)
- 1 cup (30–40 leaves) fresh sage leaves
- 4 cloves garlic, minced
- 6 ounces (170g) pancetta, diced
- ½ teaspoon red pepper flakes (optional)
- ½ cup (50g) freshly grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- Freshly cracked black pepper to taste
- Salt (only if needed)
Instructions
- Preheat grill to medium indirect heat (around 350°F). Dice pancetta, mince garlic, and wash/dry sage leaves.
- Place a cast iron skillet on the direct heat side. Add diced pancetta and cook undisturbed for 1-2 minutes, then stir occasionally until crispy and golden (5-7 minutes). Remove pancetta to a plate, leaving rendered fat in the skillet.
- In a small saucepan or heat-proof bowl, melt butter on the indirect heat side. Watch closely until it foams, subsides, and turns amber with a nutty aroma (3-4 minutes). Remove from heat immediately to prevent burning.
- Return the skillet with pancetta fat to medium heat. Add gnocchi in batches if necessary. Let sit for 2 minutes to sear, then toss and cook for another 3-4 minutes until heated through and charred.
- Reduce heat to low. Add minced garlic and sage leaves to the skillet. Stir constantly for 30 seconds until garlic is fragrant and sage crisps.
- Remove skillet from heat. Pour brown butter over gnocchi and toss vigorously to emulsify. Add crispy pancetta back in.
- Sprinkle with Parmesan cheese, red pepper flakes, and black pepper. Toss one last time to coat evenly.
- Serve immediately while hot.
Notes
Ensure gnocchi is dry before grilling to prevent steaming. Brown butter burns quickly, so monitor color and smell closely. Rendered pancetta fat adds significant flavor and should be used to cook the gnocchi. For a vegetarian version, substitute pancetta with sliced mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl per person
- Calories: 520
- Sugar: 1
- Sodium: 680
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 52
- Fiber: 2
- Protein: 14
Keywords: fall recipes, brown butter gnocchi, grilled gnocchi, pancetta recipe, sage gnocchi, outdoor cooking, autumn comfort food, Italian grill recipes