📝 About This Recipe
Transport your kitchen to the heart of Northern Italy with this quintessential comfort dish that celebrates the transformative power of Beurre Noisette. Soft, pillowy potato gnocchi are pan-seared until golden and then bathed in a rich, nutty brown butter infused with the earthy, aromatic essence of fresh sage. The addition of toasted walnuts and a bright splash of lemon elevates this simple preparation into a sophisticated culinary experience that is both rustic and refined.
🥗 Ingredients
For the Handmade Gnocchi
- 2 lbs Russet Potatoes (scrubbed clean)
- 1.5 cups All-Purpose Flour (plus extra for dusting)
- 1 large Egg (lightly beaten)
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Nutmeg (freshly grated)
For the Sage Brown Butter Sauce
- 8 tablespoons Unsalted Butter (high-quality European style preferred)
- 20-25 pieces Fresh Sage Leaves (whole leaves)
- 2 cloves Garlic (thinly sliced)
- 1/2 cup Walnut Halves (roughly chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 cup Pasta Water (reserved from boiling)
For Garnish
- 1/2 cup Pecorino Romano (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Flaky Sea Salt (Maldon style)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prick the potatoes with a fork and bake them on a bed of salt for 45-60 minutes until tender. Baking rather than boiling prevents the dough from becoming waterlogged.
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2
While the potatoes are hot, peel them and pass them through a potato ricer onto a clean work surface. Allow the steam to escape for a few minutes so the potatoes dry out slightly.
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3
Sprinkle the flour, salt, and nutmeg over the potatoes. Create a well in the center and pour in the beaten egg. Gently fold the ingredients together by hand until a soft dough forms. Do not overwork it, or the gnocchi will be tough.
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4
Divide the dough into four pieces. On a floured surface, roll each piece into a long rope about 3/4 inch thick. Cut the rope into 1-inch pieces. Optionally, roll them over a gnocchi board or the tines of a fork for traditional ridges.
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5
Bring a large pot of heavily salted water to a gentle boil. Drop the gnocchi in batches. Once they float to the surface (about 2-3 minutes), let them cook for 30 more seconds, then remove with a slotted spoon.
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6
In a large skillet over medium heat, toast the chopped walnuts for 3-4 minutes until fragrant. Remove and set aside.
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7
In the same skillet, melt the unsalted butter over medium heat. Swirl the pan occasionally. The butter will foam up, then start to crackle as the water evaporates.
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8
Once the crackling subsides and you see little brown bits (milk solids) forming at the bottom, add the fresh sage leaves. They will sizzle and become crisp in about 45-60 seconds.
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9
Add the sliced garlic to the butter for the last 30 seconds of browning. Immediately add the cooked gnocchi to the skillet in a single layer.
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10
Increase heat to medium-high and sear the gnocchi for 2 minutes without moving them, allowing one side to get a crispy, golden-brown crust from the butter.
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11
Toss the gnocchi gently, then add the toasted walnuts, lemon juice, and a splash of reserved pasta water. Shake the pan to create a creamy, emulsified sauce that coats every piece.
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12
Remove from heat. Serve immediately in warmed bowls, topped generously with grated Pecorino Romano, fresh black pepper, and a sprinkle of flaky sea salt.
💡 Chef's Tips
Always use Russet or older starchy potatoes; waxy potatoes contain too much moisture for light gnocchi. Work with the potatoes while they are still warm to ensure the flour incorporates smoothly without over-kneading. Keep a close eye on the butter once it starts to foam; the transition from 'browned' to 'burnt' happens in seconds. If the sauce looks too oily, add an extra tablespoon of starchy pasta water to help bind the butter into a silky glaze. For a shortcut, you can use high-quality store-bought refrigerated gnocchi, but the searing step is still essential for texture.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Gavi or a Pinot Grigio to cut through the richness of the butter. Serve alongside a simple arugula salad dressed with lemon and shaved fennel for a bright contrast. A side of roasted balsamic-glazed Brussels sprouts complements the earthy sage perfectly. Offer extra wedges of lemon at the table for those who prefer a more vibrant, citrusy finish. Finish the meal with a light panna cotta or fresh berries to balance the savory intensity of the dish.