A bowl of warm potato gnocchi is the ultimate comfort food for a cold winter’s day!
Gnocchi is a unique pasta shape that uses potato as a base to achieve a soft, pillowy texture that melts in the mouth.
The sage butter sauce is a herbaceous and savory accompaniment that coats each gnocchi in buttery goodness that makes this dish irresistible.
If you’re looking to learn a new skill and test your cooking skills then this is the ideal dish to try.
It’s not overly complicated and is completely achievable with a little practice to perfect it.
Why you will love this Potato Gnocchi recipe…
Potato Gnocchi with Sage Butter Sauce
Equipment
Ingredients
For the Gnocchi:
- 1 ½ pounds starchy potatoes
- Salt and Pepper
- ½ to ¾ cup all-purpose flour plus more as needed
- 1 large egg (optional)
For the Sage & Butter Sauce:
- 4 tbsp butter
- Handful of fresh sage leaves
- Grated Parmesan Cheese
Instructions
Ingredients
- Heat the oven to 200°C (400°F) and bake potatoes until tender, about an hour. You can also boil the potatoes with their skins on. When potatoes are cooked split them open to allow the steam to escape. When potatoes are cool enough to handle, scoop out their flesh.
- Bring a large pot of salted water to a boil.
- Pass the potatoes through a ricer or food mill. I used a medium setting on mine. If you do not have a ricer or mill you can use a masher, but try not to work the potatoes too much as this will cause the gnocchi to be tougher.
- On a well-floured board place the potatoes and form a well in the potatoes. Put ¼ cup flour and the egg in the potatoes. Gently knead the potato, adding the additional flour if needed, just until the dough comes together. Pinch off a small piece of the dough and try cooking it in the boiling water to see if it holds together. If it does not add a little more flour and try again.
- Roll some of the dough into a ½ inch thick rope, then cut the rope into ½ inch pieces. Score each piece with a fork or gnocchi board. You can also just push your finger into it to form a little bowl. This is just to help the gnocchi hold onto the sauce a little better. Put the pieces onto a parchment-lined baking sheet until ready to cook.
- Add the gnocchi to the boiling water in small batches. After they rise to the surface let them cook another 60 seconds and remove them with a slotted spoon.
- For the sage & butter sauce, place butter and sage into skillet over medium heat. Cook until the butter starts to brown and the sage is sizzling. Toss with gnocchi, salt and pepper, and plenty of Parmesan cheese.
Serving Suggestions
This gnocchi is delicious served alongside a fresh green salad and some garlic butter bread rolls.
🧑🍳 Expert Tips
Storage Suggestions
Potato Gnocchi FAQs
Is gnocchi a pasta or potato?
This is a topic that has been debated by many but, in the end, it’s both. Gnocchi is a pasta shape that uses potato as a main ingredient and flour as the secondary ingredient rather than the main one.
How do Italians eat gnocchi?
Italians eat gnocchi tossed in a sauce or in a soup as a form of dumpling.
Can you fry gnocchi?
Yes, this is a great way to add an extra crunchy texture to your gnocchi. Once cooked, add the gnocchi to a pan in a single layer with a little olive oil. Cook until browned and then flip to cook the other side.
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