📝 About This Recipe
Experience the ultimate Italian comfort with these handcrafted potato dumplings, known for their ethereal, pillow-soft texture. This classic preparation celebrates the marriage of earthy, nutty brown butter and the aromatic punch of fresh sage leaves. It is a masterclass in simplicity, where humble ingredients are transformed into a sophisticated dinner that captures the heart of a Roman trattoria.
🥗 Ingredients
The Gnocchi Dough
- 2 pounds Russet potatoes (scrubbed clean, skins left on for boiling)
- 1.5 cups 00 Flour (plus extra for dusting surfaces)
- 1 large Egg (lightly beaten)
- 1 teaspoon Fine sea salt
- 1 pinch Nutmeg (freshly grated)
Sage Butter Sauce
- 8 tablespoons Unsalted European-style butter (high-quality butter makes a difference)
- 20-25 leaves Fresh sage leaves (whole leaves)
- 1 teaspoon Lemon juice (to brighten the richness)
- 1/4 cup Pasta water (reserved from the gnocchi pot)
- 1/2 teaspoon Black pepper (freshly cracked)
For Finishing
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 pinch Flaky sea salt (for final seasoning)
👨🍳 Instructions
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1
Place whole, unpeeled potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer for 25-30 minutes until fork-tender but not falling apart.
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2
Drain the potatoes and peel them while still hot using a clean kitchen towel to hold them. Pass the hot potatoes through a potato ricer onto a large, clean work surface, spreading them out to let steam escape for 5 minutes.
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3
Sprinkle the sea salt, nutmeg, and half of the flour over the potato mounds. Drizzle the beaten egg over the top.
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4
Using a dough scraper or your hands, gently fold the ingredients together. Gradually add the remaining flour, kneading very lightly until a soft, slightly tacky dough forms. Do not overwork, or the gnocchi will become rubbery.
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5
Divide the dough into 4 equal portions. Roll each portion into a long rope about 3/4-inch thick on a lightly floured surface.
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6
Cut the ropes into 1-inch pieces. You can leave them as pillows or roll them over a gnocchi board or the tines of a fork to create traditional ridges for holding sauce.
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7
Bring a large pot of heavily salted water to a gentle boil.
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8
While the water heats, melt the butter in a large skillet over medium heat. Once the butter begins to foam, add the fresh sage leaves.
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9
Cook the butter and sage for 3-4 minutes, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty, and the sage leaves become crisp.
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10
Carefully drop the gnocchi into the boiling water in batches. They are done the moment they float to the surface (usually 2-3 minutes).
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11
Use a slotted spoon to transfer the floating gnocchi directly into the skillet with the sage butter. Add a splash of the starchy pasta water and the lemon juice.
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12
Gently toss the gnocchi in the sauce for 1 minute over low heat to emulsify the butter and water into a silky coating.
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13
Remove from heat, sprinkle with half of the Parmigiano-Reggiano, and toss one last time. Serve immediately on warmed plates.
💡 Chef's Tips
Use starchy Russet or Yukon Gold potatoes; waxy potatoes will result in gummy gnocchi. Always peel and rice the potatoes while they are hot to ensure a light, airy texture. Be careful not to over-knead the dough; stop as soon as it comes together to keep the 'pillows' tender. If the dough feels too wet, add flour one tablespoon at a time, but remember that less flour equals a lighter gnocchi. Freeze any extra uncooked gnocchi on a baking sheet before transferring to a bag; cook them straight from frozen.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Gavi or Vermentino to cut through the butter. Serve alongside a simple arugula salad with a sharp balsamic vinaigrette. Add a side of roasted broccolini with red pepper flakes for a touch of heat and crunch. Finish the meal with a light panna cotta or fresh berries to balance the richness of the sage butter.