📝 About This Recipe
Originating from the sun-drenched regions of Northern Italy, these handcrafted potato dumplings are the epitome of culinary elegance and comfort. Known as 'gnocchi'—meaning 'knuckles' or 'knots'—these pillows of dough are prized for their light, airy texture that melts on the tongue. This masterclass recipe balances starchy Russet potatoes with a touch of flour to ensure every bite is a delicate vessel for your favorite sauce.
🥗 Ingredients
The Gnocchi Dough
- 2 lbs Russet Potatoes (scrubbed clean, skins left on for boiling)
- 1.5 cups Type '00' Flour (plus extra for dusting; all-purpose may be substituted)
- 1 large Egg (lightly beaten)
- 1 teaspoon Kosher Salt (for the dough)
- 1/8 teaspoon Nutmeg (freshly grated)
Classic Sage Butter Sauce
- 6 tablespoons Unsalted Butter (high quality European style preferred)
- 12-15 pieces Fresh Sage Leaves (whole leaves)
- 2 cloves Garlic (gently smashed)
- 1 teaspoon Lemon Juice (to brighten the butter)
For Serving
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Sea Salt (for the pasta water)
👨🍳 Instructions
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1
Place the whole potatoes in a large pot and cover with cold water by at least an inch. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes until a knife slides easily to the center.
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2
Drain the potatoes and let them sit for 2-3 minutes. While still hot, use a clean kitchen towel to hold them and peel away the skins using a paring knife.
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3
Pass the hot, peeled potatoes through a potato ricer or food mill onto a clean, floured work surface. Spread them out in an even layer to let the steam escape for 5 minutes; this ensures a light dough.
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4
Gather the potato mounds together and drizzle the beaten egg over the top. Sprinkle with salt, nutmeg, and about 1 cup of the flour.
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5
Using a bench scraper or your hands, gently fold the ingredients together. Do not knead like bread; use a 'cut and fold' motion until a soft, slightly tacky dough forms. Add more flour only if necessary.
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6
Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a long rope about 1/2 inch thick.
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7
Using the bench scraper or a knife, cut the ropes into 3/4-inch long pieces. Dust lightly with flour to prevent sticking.
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8
Optional: Roll each piece over the tines of a fork or a gnocchi board to create ridges. This helps the sauce cling to the dumpling.
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9
Bring a large pot of water to a rolling boil and add the 2 tablespoons of sea salt. In a separate large skillet, melt the butter over medium heat.
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10
Add the smashed garlic and sage leaves to the butter. Cook until the butter begins to foam and turn a golden brown, and the sage leaves become crisp.
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11
Drop the gnocchi into the boiling water in batches. They are finished as soon as they float to the surface, which takes about 60-90 seconds.
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12
Use a slotted spoon to transfer the floating gnocchi directly into the skillet with the sage butter. Add a splash of the starchy cooking water and the lemon juice.
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13
Gently toss the gnocchi in the sauce for 1 minute to coat. Remove the smashed garlic cloves before serving.
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14
Plate immediately, garnishing with plenty of grated Parmigiano-Reggiano and a final crack of black pepper.
💡 Chef's Tips
Always boil potatoes with the skin on to prevent them from absorbing too much water. Use a potato ricer rather than a masher to achieve the finest, lump-free texture. Work with the potatoes while they are still warm; cold potatoes will result in gummy gnocchi. Avoid over-kneading the dough, as this develops gluten and makes the dumplings tough instead of tender. 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 a lemon vinaigrette to cut through the richness. Accompany with crusty ciabatta bread to mop up the remaining sage butter. For a meatier meal, serve as a side to Osso Buco or braised short ribs.