📝 About This Recipe
Experience the ultimate Italian comfort with these pillows of potato perfection that melt in your mouth. Originating from Northern Italy, these gnocchi rely on the humble potato and a delicate touch to achieve a light, airy texture that far surpasses store-bought versions. When tossed in a simple brown butter and sage sauce, they transform into a sophisticated yet rustic masterpiece that celebrates the beauty of traditional craftsmanship.
🥗 Ingredients
The Gnocchi Dough
- 2 pounds Russet Potatoes (large, scrubbed clean)
- 1.5 cups All-purpose flour (plus extra for dusting)
- 1 large Egg (lightly beaten)
- 1 teaspoon Fine sea salt
- 1 pinch Nutmeg (freshly grated)
Classic Brown Butter Sage Sauce
- 6 tablespoons Unsalted butter (high quality)
- 12-15 pieces Fresh sage leaves (whole)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Black pepper (freshly cracked)
For Serving
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 pinch Flaky sea salt (to taste)
👨🍳 Instructions
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1
Place the whole, unpeeled potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes until fork-tender but not falling apart.
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2
Drain the potatoes and let them sit for 2-3 minutes until cool enough to handle. While still warm, peel away the skins using a paring knife or your fingers.
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3
Pass the warm potatoes through a potato ricer or food mill onto a clean, floured work surface. Spread them out in an even layer to allow steam to escape for 5 minutes; this ensures light gnocchi.
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4
Drizzle the beaten egg over the potato mounds, then sprinkle with the salt, nutmeg, and about 1 cup of the flour.
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5
Using a bench scraper or your hands, gently fold the mixture together. Gradually add the remaining flour only until a soft, slightly tacky dough forms. Do not overwork or knead like bread dough.
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6
Clean your work surface and dust lightly with flour. Divide the dough into 6 equal portions.
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7
Roll each portion into a long rope about 3/4 inch thick. Use light pressure and move from the center outward.
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8
Using a knife or bench scraper, cut the ropes into 1-inch pieces. Toss them lightly in flour to prevent sticking.
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9
Optional: Roll each piece over a gnocchi board or the tines of a fork to create ridges, which help hold the sauce.
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10
Bring a large pot of salted water to a gentle boil. In a separate large skillet, melt the butter over medium heat.
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11
Cook the butter until it begins to foam and turn golden brown with a nutty aroma. Add the sage leaves and fry for 1 minute until crisp.
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12
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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13
Using a slotted spoon, transfer the floating gnocchi directly into the skillet with the brown butter. Add a splash of the starchy cooking water.
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14
Gently toss the gnocchi in the sauce for 1 minute, adding the lemon juice and black pepper. The butter should emulsify into a silky coating.
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15
Plate immediately and top with a generous dusting of Parmigiano-Reggiano and a pinch of flaky salt.
💡 Chef's Tips
Always boil potatoes with the skins on to prevent them from absorbing too much water. Use a potato ricer rather than a masher for the fluffiest possible texture. Add flour gradually; the less flour you use, the lighter and more tender the gnocchi will be. Work while the potatoes are still warm, as the starch binds better with the egg and flour. If you aren't cooking them immediately, freeze them in a single layer on a baking sheet before transferring to a bag.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Gavi or Soave. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness. A side of crusty ciabatta bread is perfect for mopping up the remaining brown butter. For a meatier meal, serve as a side to a tender Osso Buco or roasted chicken. Finish the meal with a light panna cotta or fresh berries.