Purple Potato Gnocchi With Pork Belly And Sage-Butter Sauce

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Paired with Alamos® Malbec

Purple Potato Gnocchi With Pork Belly And Sage-Butter Sauce
No Ratings
Paired with Alamos® Malbec
Prep Time
Cook Time
to 6 servings
Total time: 1 hour, 15 minutes
  • Gnocchi
  • 1 teaspoon sea salt, plus extra for boiling the potatoes and the gnocchi
  • 1½ pounds medium purple potatoes, halved
  • 2 tablespoons unsalted butter at room temperature
  • 1⅓ cups all-purpose flour, plus extra for rolling
  • 1 large egg
  • Pork Belly
  • ½ pound pork belly, cut into ½-inch-by-1-inch strips
  • Grated Parmigiano-Reggiano cheese or grated Grana Padano cheese
  • Sauce
  • 6 tablespoons unsalted butter
  • 2 medium garlic cloves, very finely chopped
  • 3 tablespoons thinly sliced fresh sage leaves
  • 1 tablespoon white balsamic vinegar
  • Sea salt
  • Freshly ground black pepper
  1. Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook them until a fork easily slips into the center of a large potato, about 20 minutes. Drain in a colander and, once the potatoes are cool enough to handle, slip off the skins. Return the potatoes to the pot, add the butter and mash well. Use a wooden spoon to stir in the flour, egg and 1 teaspoon of salt, mixing until the potatoes come together into a soft dough.
  2. Lightly flour a cutting board and place the potato dough on top. Divide the dough into quarters and roll each into a ¾-inch-thick rope. Use a knife to divide the rope into ¾-inch pieces. Roll each piece of dough over the tines of a fork to make indentations on each piece of dough. Transfer to a floured baking sheet or plate and repeat with the remaining dough.
  3. Bring a large pot of salted water to a boil over high heat. Cook the gnocchi in batches, being sure not to overcrowd the pot, simmering until the gnocchi float to the top. Use a slotted spoon to transfer the gnocchi to a large plate.
  4. While the gnocchi cook, brown the pork belly: In a large skillet set over medium heat, add the pork belly and cook until it is browned and crisp. Use a slotted spoon to transfer the pork belly to a paper-towel-lined plate.
  5. Make the sauce: Set a large skillet over medium heat and add the butter. Cook the butter, stirring often, until the it turns golden-brown and smells nutty, 2 to 3 minutes. Turn off the heat and stir in the garlic, sage and vinegar and season with salt and pepper. Add the cooked gnocchi and pork belly and cook until warmed through. Divide among 4 to 6 plates, sprinkle with the grated cheese and serve.
Calories per Serving 550
Total Fat 37.1 g
Saturated Fat 17.7 g
Trans Fat 0.6 g
Cholesterol 98.9 mg
Total Carbohydrates 44.7 g
Dietary Fiber 5.0 g
Total Sugars 1.5 g
Sodium 498.9 mg
Protein 10.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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