Description
Light, fluffy, homemade gnocchi just like Grandma used to make gently tossed in nutty brown butter and crispy sage. A timeless Italian classic!
Ingredients
Scale
- 2 lbs Russet potatoes
- 1 ½ cups all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- ¾ tsp fine sea salt
- 6 tbsp unsalted butter
- 12–15 fresh sage leaves
- Grated Parmesan cheese, for serving
Instructions
- Preheat oven to 400°F (200°C). Bake potatoes for 1 hour until fork-tender. Let cool slightly, then peel and rice them while still warm.
- Spread riced potatoes on a floured surface. Let cool 10 minutes. Sprinkle with flour and salt, make a well, and add the egg.
- Gently mix until a soft dough forms. Do not overwork.
- Divide dough into 4. Roll each piece into a ¾-inch rope and cut into ¾-inch pieces.
- Roll each piece over the back of a fork to form ridges. Place on floured tray.
- Boil salted water. Cook gnocchi in batches until they float (2–3 minutes). Remove with slotted spoon.
- In a skillet, melt butter over medium heat. Add sage and cook until butter browns and sage is crispy.
- Toss cooked gnocchi in the brown butter and sage. Serve immediately with Parmesan.
Notes
Always bake, never boil the potatoes moisture is the enemy of fluffy gnocchi.
Use a potato ricer for the lightest texture.
Freeze uncooked gnocchi in a single layer, then store in bags for easy future meals.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0g
- Sodium: 0
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 0mg