| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 1 hr |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 3 large russet potatoes (1 1/2 to 1 3/4 pounds)
- 1 to 1 1/2 cups all-purpose flour, plus more for dusting
- 1 large egg
- 6 tablespoons salted butter
- 1 tablespoon red pepper flakes
- 4 sage leaves, thinly sliced
- 1/2 cup shaved and/or coarsely grated parmesan cheese
Instructions
- Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
- Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
- Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
- Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
- Lightly flour your surface. Divide the dough into 6 pieces and roll into “snakes,” about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
- Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
- Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it’s cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 333 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 70 mg |
| Sodium | 430 mg |
Reviews
Amazingly easy to follow recipe with such a WOW factor for a Friday dinner. A great way to use sage from my garden. Thank you!
D
Delicious and so simple and easy. I am gluten free and to save time, I used Capello’s frozen gnocchi made with almond flour and it was fantastic. I’d add a little more sage and be sure to season it well. Will definitely make again. Yum!
I had a great gnocchi and pesto at a restaurant recently and wanted to recreate the dish so I used this recipe for the gnocchi only. Making the homemade gnocchi was so easy and worth the minimal effort. It was perfect! And I had a ton left over which I froze for future use. I’ll definitely make again and look forward to trying the brown butter and sage sauce.
Made this gnocchi recipe but paired it with a spinach alfredo sauce instead (the brown butter sage sauce sounds nutty and tasty, will definitely try next time). Also, instead of baking potatoes in a pan of salt, I placed the potatoes directly on my oven racks to get a dry bake–worked great.
First time making gnocchi, and it was delicious! I cut half the gnocchi a little larger (1-inch pieces), and they came out slightly chewy and yummy. I cut the other half smaller (half-inch pieces), and they were pillowy, light, and scrumptious as well. Tasted very similar to the gnocchi I recently had in Rome–highly recommend!
A little spicy for my taste so I would go easy on the red pepper next time. But the gnocchi were so good, delicious little pillows of goodness. And I am so impressed with myself! I don’t have a ricer and couldn’t find one so I used a fork and they still turned out great!
This is my first time making gnocchi and after reading many different recipes and reviews, I decided on this one. I baked 2 rather large potatoes and riced them. I added 1 cup of flour and 3 tbsp of beaten egg to 1 potato and a quarter of another. I added more potato as needed to get what I thought would be the right consistency. I cut a few and boiled a small pot of water to test them before cooking them all to see if they would fall apart or survive. They came out wonderful so I was able to move forward with the remainder of the ingredients. All in all, 2 large potatoes (about 1.5 lbs), 3/4 of the beaten egg and maybe 1 1/4 cups of flour was used.
Used this recipe only for the sauce, using prepared gnocchi. The sauce was easy to prepare but definitely too much pepper flakes. I like food spicy but this was excessive. Made again without the pepper flakes and it was much better.
So awesome! I just finished making it – I made a different brown butter sauce, but the recipe is easy to follow and it makes a LOT of gnocchi. I rolled out several snakes and put them in freezer bags so I can use them in the next month or so.
My go-to recipe for simple elegance. Che Bella! How beautiful is that?
My first time making Gnocchi from scratch, I found this recipe was clear/easy to follow and worked well! I did however bake my potatoes in the micro wave to SAVE TIME and micro works extremely well. You will not be sacrificing quality if you micro the ‘taters. I cooked them until a tooth pic was easily inserted, then I peeled & riced them. Although this recipe is perfectly fine the way it is, just for variety next time I may experiment with adding some ‘nutmeg’ to the dough and perhaps some ‘lemon zest’ both of which I’ve seen added in other versions of Sage Brown Butter Gnocchi.