Classic Potato Gnocchi with Brown Butter Sage

Gnocchi, Italian for little knuckles, are tender potato dumplings that shine when handmade from riced russets. A quick brown butter and fresh sage sauce turns this classic into cozy date-night comfort with a nutty, aromatic finish.

Serves 4 · 40 min prep · 45 min cook

Estimate for one serving

• 510 cal
• 14g protein
• 68g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 lb russet potatoes
• 1 1/2 cups plus more for dusting all-purpose flour
• 1 large egg yolk
• 1 1/2 tsp kosher salt
• 1/8 tsp freshly grated nutmeg
• 6 tbsp unsalted butter
• 16 fresh sage leaves
• 1/2 tsp freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• to finish flaky sea salt

Instructions

1. 1Scrub the potatoes and place them whole in a large pot. Cover with cold water by 1 inch, add salt, and bring to a boil. Cook 25 to 30 minutes until a knife slides through the centers with no resistance.
2. 2Drain the potatoes and, when just cool enough to handle, peel them. Pass the hot flesh through a potato ricer or food mill onto a clean work surface and spread into a thin layer to let steam escape for 5 minutes.
3. 3Mound the riced potato, sprinkle with the salt and nutmeg, and make a well in the center. Add the egg yolk and most of the flour.
4. 4Using a bench scraper and then your hands, gently fold and knead just until a soft, slightly tacky dough forms, adding the remaining flour only as needed. Do not overwork or the gnocchi will turn tough.
5. 5Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 3/4-inch-thick rope. Cut into 1-inch pillows and, if desired, roll each over the tines of a fork to create ridges.
6. 6Bring a large pot of well-salted water to a gentle boil. Meanwhile, melt the butter in a wide 12-inch skillet over medium heat. Add the sage leaves and cook, swirling, until the butter turns nutty brown and the sage crisps, about 3 to 4 minutes. Remove from heat.
7. 7Shake excess flour from the gnocchi and drop them into the boiling water in two batches. Cook until they float to the surface, then give them 30 seconds more, about 2 to 3 minutes total.
8. 8Using a spider or slotted spoon, transfer the cooked gnocchi directly into the brown-butter skillet. Toss gently over low heat so every piece is coated and lightly glazed, about 1 minute.
9. 9Season with black pepper, shower with grated Parmesan, and finish with flaky sea salt. Serve at once in warm bowls while the potato dumplings are pillowy and the sage butter is fragrant.