Potato Gnocchi with Sage Butter

Potato Gnocchi with Sage Butter, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Bake the potatoes whole, unwrapped, at 200°C / 400°F for 60 to 75 minutes until completely tender. Do not boil them.

   Mark done Start 60 min timer

2. Halve them the moment they come out and scoop the flesh straight into a ricer while still steaming hot, pressing it onto a clean work surface in a loose, fluffy layer. Let the steam escape for 5 minutes.

   Mark done Start 5 min timer

3. Scatter over the flour, salt and nutmeg, then drizzle on the egg yolk. Fold and press with a bench scraper just until a soft dough comes together — 30 seconds, no kneading.

   Mark done

4. Cut the dough into six pieces. Roll each into a 2 cm rope on a floured surface and cut into 2 cm pillows.

   Mark done

5. Roll each pillow down the back of a fork or a gnocchi board to make ridges, which hold the sauce. Lay them on a floured tray.

   Mark done

6. Melt the butter in a wide pan over medium heat. Let it foam, subside and turn hazelnut brown, about 4 minutes, then add the sage and fry for 30 seconds until crisp. Take off the heat.

   Mark done Start 4 min timer

7. Boil the gnocchi in well-salted water in two batches. They are done 30 seconds after they float, roughly 90 seconds total.

   Mark done Start 90 sec timer

8. Lift them straight into the sage butter with a slotted spoon along with a splash of cooking water, toss to coat, and serve with Parmigiano and black pepper.

   Mark done

Related guide: Ingredient substitutions.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Notes for Getting It Right

• Test one gnocco before shaping the whole batch. If it disintegrates, work in another 20 g of flour.
• The dough should feel tacky, not smooth. Smooth dough means too much flour and heavy gnocchi.
• Uncooked gnocchi freeze perfectly on the tray, then bag them — cook from frozen, adding 30 seconds.

What to Serve with Potato Gnocchi with Sage Butter

• A light Pinot Grigio or Dolcetto
• Roasted butternut squash or wilted spinach on the side
• Affogato for dessert

Sides from the same cuisine on this site: Ciabatta, Citrus Fennel Salad, Fave e Cicoria.

Storing & Reheating Potato Gnocchi with Sage Butter

Cooked gnocchi keep 2 days refrigerated; pan-fry them in butter rather than reboiling. Raw gnocchi freeze for 2 months.

Potato Gnocchi with Sage Butter Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

Vegetarian when made with a hard cheese made without animal rennet in place of the parmigiano-reggiano.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.