Pork chops with roasted garlic gnocchi


  • 2 pounds potatoes (about 4, depending on size)
  • 12 garlic cloves, unpeeled
  • olive oil
  • 2 large egg yolks
  • coarse salt
  • 1/2 cup plus 2 tablespoons flour (plus more for dusting)
  • black pepper
  • 1 cup fresh Parmesan cheese, grated or shredded
  • Brown Sage Butter

    • 6 tablespoons butter
    • 1 tablespoon red pepper flakes
    • 4 sage leaves


Preheat oven to 400 degrees. Wash, pat dry and pierce potatoes. Bake 1 hour or until done. While potatoes are baking, place garlic on a sheet of tin foil, drizzle with olive oil, and wrap up. Pop in oven with potatoes and cook for about 45 minutes or until soft. Once garlic is done, let cool enough to handle and squeeze garlic out into a small bowl. Set aside.

Once potatoes are cooked, halve and scoop out flesh into a ricer or food mill. Or press potato flesh through bottom of colander. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in egg yolks, roasted garlic and t teaspoon salt. Add the 1/2 cup plus 2 tablespoons of flour. Stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky. On a floured surface, cut the dough into 4 pieces, rolling each into a “log” or rope. Cut the logs into 3/4 inch pieces.

In a large pot of simmering salted water, cook gnocchi until they rise to the surface and then simmer about 2 minutes longer. Using slotted spoon, add gnocchi to brown sage butter, with a pinch of salt and pepper and cook over high for a minute or two, until nicely seared on the outside. Sprinkle with cheese and serve.

Brown Sage Butter

Melt butter in a large skillet over high heat. Cook, stirring until butter develops brown flecks. Remove from heat until your gnocchi is almost done. Return skillet to heat, over medium low and add sage and red pepper flakes. Add gnocchi and cook a couple of minutes until lightly browned. Top with cheese and serve.

This recipe comes from partner site 719woman.com.