Gnocchi with Brown Butter Sage
Gnocchi with Brown Butter Sage
Ingredients
For the Gnocchi
- 500 g starchy potatoes, such as Russet, Desiree, or King Edward
- 1 large egg yolk
- 150 g '00' flour, or plain all-purpose flour
- 1 teaspoon salt
- pinch nutmeg
For the Brown Butter Sage Sauce
- 100 g unsalted butter
- 15-20 fresh sage leaves
- as needed salt, to taste
- as needed freshly ground black pepper, to taste
- as needed Parmesan cheese, grated, for serving
Instructions
- 1
Wash the 500 g of starchy potatoes thoroughly. Place them in a large pot and cover with cold, generously salted water. Bring the water to a boil and cook until the potatoes are completely tender when pierced with a fork, which typically takes about 20-25 minutes. Boiling the potatoes with their skins on helps prevent them from absorbing excess water, which is key for light gnocchi.
⏱️ 25 min
- 2
Once cooked, drain the potatoes well. While still hot, carefully peel off the skins. Immediately pass the hot, peeled potatoes through a potato ricer onto a clean work surface or into a large bowl. If a ricer is unavailable, mash them thoroughly with a fork or potato masher until completely smooth, ensuring no lumps remain. Spread the mashed potatoes out slightly on the work surface to allow steam to escape and cool for about 5-10 minutes. This step is crucial for drying out the potatoes, which contributes to a lighter gnocchi texture.
⏱️ 15 min
- 3
Create a well in the center of the cooled mashed potatoes. Add the 150 g of '00' flour (or plain flour), 1 large egg yolk, 1 teaspoon of salt, and a pinch of nutmeg into the well. Using your hands or a bench scraper, gently mix the ingredients together. Start incorporating the potato from the outer edges into the center, working quickly until a soft, cohesive dough forms. Avoid overmixing or kneading the dough too much, as this develops gluten and can result in tough, chewy gnocchi. The dough should be soft but not overly sticky.
⏱️ 10 min
- 4
Lightly dust your work surface with a small amount of flour. Take a small portion of the dough, roughly the size of a golf ball. Roll this portion into a long rope, approximately 1.5 cm (1/2 inch) in diameter. Using a sharp knife or a bench scraper, cut the rope into small, pillow-like pieces, each about 2 cm (3/4 inch) long. For a traditional look and texture, you can gently roll each piece down the tines of a fork or over a gnocchi board to create ridges. This helps the sauce cling to the gnocchi. Place the shaped gnocchi on a lightly floured baking sheet, ensuring they don't touch each other.
⏱️ 20 min
- 5
Bring a large pot of generously salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot. Cook for 2-3 minutes, or until the gnocchi float to the surface. Once they float, let them cook for another 30 seconds to 1 minute to ensure they are cooked through. Using a slotted spoon, remove the cooked gnocchi from the water and set aside.
⏱️ 5 min
- 6
While the gnocchi are cooking, prepare the brown butter sage sauce. In a large skillet or frying pan, melt the 100 g of unsalted butter over medium heat. As the butter melts, it will foam. Continue to cook, swirling the pan occasionally, until the foam subsides and the butter solids at the bottom of the pan turn a golden brown and smell nutty. This usually takes about 3-5 minutes. Be careful not to burn the butter.
⏱️ 5 min
- 7
Once the butter is browned, add the 15-20 fresh sage leaves to the pan. The sage will crisp up quickly. Cook for about 30 seconds to 1 minute until the sage is fragrant and slightly crispy. Season the sauce with salt and freshly ground black pepper to taste.
⏱️ 1 min
- 8
Add the cooked gnocchi directly into the skillet with the brown butter and sage sauce. Gently toss the gnocchi to coat them evenly with the sauce. Cook for another 1-2 minutes, allowing the gnocchi to absorb some of the flavors and warm through.
⏱️ 2 min
- 9
Serve the gnocchi immediately, garnished generously with freshly grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gnocchi with Brown Butter Sage
For the Gnocchi
- 500 g starchy potatoes, such as Russet, Desiree, or King Edward
- 1 large egg yolk
- 150 g '00' flour, or plain all-purpose flour
- 1 teaspoon salt
- pinch nutmeg
For the Brown Butter Sage Sauce
- 100 g unsalted butter
- 15-20 fresh sage leaves
- as needed salt, to taste
- as needed freshly ground black pepper, to taste
- as needed Parmesan cheese, grated, for serving
Instructions
- 1
Wash the 500 g of starchy potatoes thoroughly. Place them in a large pot and cover with cold, generously salted water. Bring the water to a boil and cook until the potatoes are completely tender when pierced with a fork, which typically takes about 20-25 minutes. Boiling the potatoes with their skins on helps prevent them from absorbing excess water, which is key for light gnocchi.
⏱️ 25 min - 2
Once cooked, drain the potatoes well. While still hot, carefully peel off the skins. Immediately pass the hot, peeled potatoes through a potato ricer onto a clean work surface or into a large bowl. If a ricer is unavailable, mash them thoroughly with a fork or potato masher until completely smooth, ensuring no lumps remain. Spread the mashed potatoes out slightly on the work surface to allow steam to escape and cool for about 5-10 minutes. This step is crucial for drying out the potatoes, which contributes to a lighter gnocchi texture.
⏱️ 15 min - 3
Create a well in the center of the cooled mashed potatoes. Add the 150 g of '00' flour (or plain flour), 1 large egg yolk, 1 teaspoon of salt, and a pinch of nutmeg into the well. Using your hands or a bench scraper, gently mix the ingredients together. Start incorporating the potato from the outer edges into the center, working quickly until a soft, cohesive dough forms. Avoid overmixing or kneading the dough too much, as this develops gluten and can result in tough, chewy gnocchi. The dough should be soft but not overly sticky.
⏱️ 10 min - 4
Lightly dust your work surface with a small amount of flour. Take a small portion of the dough, roughly the size of a golf ball. Roll this portion into a long rope, approximately 1.5 cm (1/2 inch) in diameter. Using a sharp knife or a bench scraper, cut the rope into small, pillow-like pieces, each about 2 cm (3/4 inch) long. For a traditional look and texture, you can gently roll each piece down the tines of a fork or over a gnocchi board to create ridges. This helps the sauce cling to the gnocchi. Place the shaped gnocchi on a lightly floured baking sheet, ensuring they don't touch each other.
⏱️ 20 min - 5
Bring a large pot of generously salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot. Cook for 2-3 minutes, or until the gnocchi float to the surface. Once they float, let them cook for another 30 seconds to 1 minute to ensure they are cooked through. Using a slotted spoon, remove the cooked gnocchi from the water and set aside.
⏱️ 5 min - 6
While the gnocchi are cooking, prepare the brown butter sage sauce. In a large skillet or frying pan, melt the 100 g of unsalted butter over medium heat. As the butter melts, it will foam. Continue to cook, swirling the pan occasionally, until the foam subsides and the butter solids at the bottom of the pan turn a golden brown and smell nutty. This usually takes about 3-5 minutes. Be careful not to burn the butter.
⏱️ 5 min - 7
Once the butter is browned, add the 15-20 fresh sage leaves to the pan. The sage will crisp up quickly. Cook for about 30 seconds to 1 minute until the sage is fragrant and slightly crispy. Season the sauce with salt and freshly ground black pepper to taste.
⏱️ 1 min - 8
Add the cooked gnocchi directly into the skillet with the brown butter and sage sauce. Gently toss the gnocchi to coat them evenly with the sauce. Cook for another 1-2 minutes, allowing the gnocchi to absorb some of the flavors and warm through.
⏱️ 2 min - 9
Serve the gnocchi immediately, garnished generously with freshly grated Parmesan cheese.
⏱️ 1 min