Soft potato gnocchi pan-fried in Miyoko’s vegan butter and finished with crispy sage. A comforting and satisfying vegan and gluten-free dish.

vegan gnocchi with sage butter on a plate

INGREDIENTS:

GNOCCHI (REHYDRATED POTATOES 70% (WATER, POTATO FLAKES, CORN FLOUR, POTATO STARCH, CORN STARCH, RICE FLOUR, SALT, ACIDITY REGULATOR (LACTIC ACID), PRESERVATIVE (SORBITIC ACID), TURMERIC), MIYOKO’S VEGAN BUTTER (ORGANIC COCONUT OIL, ORGANIC CULTURED CASHEW MILK (FILTERED WATER, ORGANIC CASHEWS, CULTURES), FILTERED WATER, ORGANIC SUNFLOWER OIL, ORGANIC SUNFLOWER LECITHIN, SEA SALT), FRESH SAGE, NUTMEG, SEA SALT, BLACK PEPPER

Heating Instructions

Ensure meal is thawed out before heating. We recommend thawing overnight in the refrigerator.

  1. Microwave Method:
    • Step 1: Pierce the plastic film to vent.
    • Step 2: Heat on high for 2 minutes.
    • Step 3: Carefully peel back the film just enough to stir the gnocchi and sauce. If it needs heated longer, place the film back over the tray and continue heating in 30-second intervals until the gnocchi is warm and the butter sauce is fully melted.
    • Step 4: Let stand for 1 minute before carefully removing the film and serving.
  2. Stovetop Method:
    • Step 1: Heat a non-stick skillet over low to medium heat with a bit of oil to prevent sticking.
    • Step 2: Transfer gnocchi to the skillet, stirring gently for 4–6 minutes, until the gnocchi is heated through.
    • Step 3: Add sea salt and black pepper to taste.
    • Step 4: Transfer to a plate and serve.

All meals should reach the internal temperature of 165 degrees.

Please be aware that our dishes are prepared in a kitchen where allergens such as nuts, gluten, soy, eggs, and others are handled. Additionally, some ingredients may have been processed in facilities that also handle allergens. While we take precautions to minimize cross-contact, we cannot guarantee that any menu item is allergen-free.