Homemade Gnocchi with Brown Butter Sage Sauce
Homemade Gnocchi with Brown Butter Sage Sauce
Ingredients
For the Homemade Gnocchi
- 1 1/4 pounds russet potatoes
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 large egg, beaten
- 1/2 teaspoon salt
For the Brown Butter Sage Sauce
- 5 tablespoons unsalted butter
- 12 fresh sage leaves
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Preheat your oven to 425°F. Scrub the russet potatoes clean under cold water. Using a fork, poke several holes all over each potato to allow steam to escape during baking.
⏱️ 5 min•🌡️ 425
- 2
Place the poked potatoes directly on the oven rack. Bake for approximately 45 minutes, or until they are very tender when squeezed (use oven mitts or a towel to check). Do not add any oil or salt to the potatoes before baking, as this can affect the gnocchi texture.
⏱️ 45 min•🌡️ 425
- 3
While the potatoes are baking, bring a large pot of salted water to a rolling boil for cooking the gnocchi later.
⏱️ 10 min
- 4
Once the potatoes are baked, carefully remove them from the oven. While still hot (this is crucial for a light gnocchi), peel the skins using a towel to protect your hands. Place the peeled potatoes in a large bowl and add 1/2 teaspoon of salt.
⏱️ 10 min
- 5
Lightly flour a clean work surface. Use a potato ricer to rice the hot potatoes directly onto the floured surface. If you don't have a ricer, mash them thoroughly with a potato masher until no lumps remain.
⏱️ 5 min
- 6
Sprinkle about 1 cup of the all-purpose flour over the riced potatoes. Use a bench scraper or a large knife to gently chop and fold the flour into the potatoes. Avoid overworking the mixture at this stage.
⏱️ 5 min
- 7
Create a well in the center of the potato-flour mixture and pour the beaten egg into it. Using the bench scraper, continue to chop and fold the egg into the potatoes until it is fully incorporated and the mixture just starts to come together.
⏱️ 5 min
- 8
Lightly flour your hands and begin to gently knead the dough by hand, folding it over itself. Add the remaining 1/2 cup of flour gradually, only if the dough is too sticky. The goal is a soft, slightly tacky dough that holds its shape, not a stiff dough. Knead for no more than 2-3 minutes to avoid developing the gluten too much.
⏱️ 5 min
- 9
Divide the gnocchi dough into 6-8 equal portions. On a lightly floured surface, roll each portion into a long rope, about 3/4 inch in diameter. If desired, use a gnocchi board or the tines of a fork to create ridges on each piece, which helps hold the sauce.
⏱️ 10 min
- 10
Using a knife or bench scraper, cut each rope into 3/4-inch pieces. As you cut them, transfer the gnocchi to a lightly floured baking sheet to prevent sticking. Work quickly to prevent the gnocchi from drying out.
⏱️ 10 min
- 11
Cook the gnocchi in batches in the boiling salted water. Drop about 20-30 gnocchi into the water at a time. They will sink to the bottom, then float to the surface when cooked. Once they float, let them cook for another 30 seconds to 1 minute. Use a slotted spoon to remove the cooked gnocchi and transfer them to a plate.
⏱️ 10 min
- 12
While the gnocchi are cooking, prepare the brown butter sage sauce. In a large skillet, melt the 5 tablespoons of unsalted butter over medium heat. Add the fresh sage leaves. Cook, stirring occasionally, until the butter turns a nutty brown color and the sage leaves become crispy, about 3-5 minutes.
⏱️ 5 min
- 13
Remove the skillet from the heat. Add the cooked gnocchi directly into the brown butter sage sauce. Gently toss to coat. Season with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, or to taste.
⏱️ 2 min
- 14
Serve immediately, garnished generously with freshly grated Parmesan cheese. Enjoy your homemade gnocchi!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Gnocchi with Brown Butter Sage Sauce
Ingredients
For the Homemade Gnocchi
- 1 1/4 pounds russet potatoes
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 large egg, beaten
- 1/2 teaspoon salt
For the Brown Butter Sage Sauce
- 5 tablespoons unsalted butter
- 12 fresh sage leaves
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Preheat your oven to 425°F. Scrub the russet potatoes clean under cold water. Using a fork, poke several holes all over each potato to allow steam to escape during baking.
⏱️ 5 min•🌡️ 425 - 2
Place the poked potatoes directly on the oven rack. Bake for approximately 45 minutes, or until they are very tender when squeezed (use oven mitts or a towel to check). Do not add any oil or salt to the potatoes before baking, as this can affect the gnocchi texture.
⏱️ 45 min•🌡️ 425 - 3
While the potatoes are baking, bring a large pot of salted water to a rolling boil for cooking the gnocchi later.
⏱️ 10 min - 4
Once the potatoes are baked, carefully remove them from the oven. While still hot (this is crucial for a light gnocchi), peel the skins using a towel to protect your hands. Place the peeled potatoes in a large bowl and add 1/2 teaspoon of salt.
⏱️ 10 min - 5
Lightly flour a clean work surface. Use a potato ricer to rice the hot potatoes directly onto the floured surface. If you don't have a ricer, mash them thoroughly with a potato masher until no lumps remain.
⏱️ 5 min - 6
Sprinkle about 1 cup of the all-purpose flour over the riced potatoes. Use a bench scraper or a large knife to gently chop and fold the flour into the potatoes. Avoid overworking the mixture at this stage.
⏱️ 5 min - 7
Create a well in the center of the potato-flour mixture and pour the beaten egg into it. Using the bench scraper, continue to chop and fold the egg into the potatoes until it is fully incorporated and the mixture just starts to come together.
⏱️ 5 min - 8
Lightly flour your hands and begin to gently knead the dough by hand, folding it over itself. Add the remaining 1/2 cup of flour gradually, only if the dough is too sticky. The goal is a soft, slightly tacky dough that holds its shape, not a stiff dough. Knead for no more than 2-3 minutes to avoid developing the gluten too much.
⏱️ 5 min - 9
Divide the gnocchi dough into 6-8 equal portions. On a lightly floured surface, roll each portion into a long rope, about 3/4 inch in diameter. If desired, use a gnocchi board or the tines of a fork to create ridges on each piece, which helps hold the sauce.
⏱️ 10 min - 10
Using a knife or bench scraper, cut each rope into 3/4-inch pieces. As you cut them, transfer the gnocchi to a lightly floured baking sheet to prevent sticking. Work quickly to prevent the gnocchi from drying out.
⏱️ 10 min - 11
Cook the gnocchi in batches in the boiling salted water. Drop about 20-30 gnocchi into the water at a time. They will sink to the bottom, then float to the surface when cooked. Once they float, let them cook for another 30 seconds to 1 minute. Use a slotted spoon to remove the cooked gnocchi and transfer them to a plate.
⏱️ 10 min - 12
While the gnocchi are cooking, prepare the brown butter sage sauce. In a large skillet, melt the 5 tablespoons of unsalted butter over medium heat. Add the fresh sage leaves. Cook, stirring occasionally, until the butter turns a nutty brown color and the sage leaves become crispy, about 3-5 minutes.
⏱️ 5 min - 13
Remove the skillet from the heat. Add the cooked gnocchi directly into the brown butter sage sauce. Gently toss to coat. Season with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, or to taste.
⏱️ 2 min - 14
Serve immediately, garnished generously with freshly grated Parmesan cheese. Enjoy your homemade gnocchi!
⏱️ 1 min