Gnocchi with Sage Butter Sauce

Gnocchi with Sage Butter Sauce have soft and tender potato dumplings in a simple sauce of browned butter, fresh sage, and Parmesan cheese. So simple – and so good!

What are Gnocchi?

Gnocchi are soft, plump slightly ribbed pasta dumplings made with potato, flour or semolina, egg yolks, and seasonings.

Once the dough is portioned into bite-sized pieces, they are often rolled against a special gnocchi board, or pressed with the tines of a fork to create ridges that help sauce adhere to each bite.

You can serve gnocchi in a variety of ways – with the sage-butter sauce as we show, with a homemade marinara sauce, or tossed with pesto. The possibilities are endless.

Gnocchi Origins

Pronounced “n(y)oh-kee” – this simple pasta originated in Northern Italy where the cool climate is ideal for growing potatoes, so local chefs incorporated them into their pasta recipe. It was once considered an inexpensive “peasant dish” but today, you’ll find gnocchi on the menu at many Italian restaurants outside of the region and around the world.

The word “gnocchi” is plural and translates to “lumps” in Italian. The word for one single dumpling is “gnoccho.”

• The soft and tender potato dumplings with a sage-infused browned butter sauce and a sprinkle of Parmesan cheese is simply delicious!
• Homemade gnocchi are quite easy to make with simple ingredients – although it does take some time.
• This recipe makes a generous amount of gnocchi – so you can enjoy some at one meal and freeze the rest to enjoy later.

• Russet Potatoes – Russets are the best potato variety for making gnocchi as they cook up to a light texture. You can also use the yellow potato variety but avoid any waxy varieties such as red potatoes.
• Egg Yolks
• All–Purpose Flour – Mixed with the potatoes and other ingredients, all-purpose flour will yield a soft texture dumpling with a mild flavor and a pale color. You can use semolina flour instead – it will give the gnocchi a firmer and coarser texture with a golden color.
• Seasonings – Kosher salt, white pepper, and freshly grated nutmeg.
• Semolina Flour – Used when rolling the gnocchi to prevent sticking. You can also use fine corn meal, corn flour, or regular all-purpose flour.
• Sauce – Salted butter, fresh sage, and freshly grated Parmesan cheese. Or make our marinara sauce or our basil pesto instead.

1. Cook the potatoes (skin still on) in a large pot of boiled water. Remove once tender and peel.
2. Press the cooked peeled potatoes through a potato ricer or mash, then place into a large bowl.
3. Stir in egg yolks, salt, pepper, and nutmeg.
4. Add in the flour but don’t over mix.
5. Pour out onto a cutting board dusted with semolina flour.
6. Roll into a 12-inch-long log, then cut into twelve discs.
7. Roll each disc into a 12-inch-long log.
8. Measure and cut twelve 1-inch-long pieces from each 12-inch log.
9. Roll each piece into a ball. You’ll make about 144 gnocchi.
10. Mark each piece using a gnocchi board (roll the ball against the ridges of the board) or press gently with a fork – creating a more oval shape. Or – skip this step and leave the gnocchi plain without ridges or lines.
11. Bring a pot of salted water to a boil.
12. At the same time, melt and brown butter with sage leaves in a large sauté pan.
13. Boil the gnocchi in four batches of 36 per batch. As soon as they float, use a spider or large slotted spoon to remove and add right to the browned sage butter.
14. Sauté the gnocchi in the butter on medium for a few minutes. Add a little pasta water and some grated Parmesan cheese to create a simple sauce.
15. Use a slotted spoon to remove the cooked gnocchi to a platter. Pour a little of the brown butter over the top and sprinkle with more grated Parmesan cheese.
16. Continue cooking in batches or freeze what you don’t plan on serving. (See Frequently Asked Questions below for freezing instructions.)

• Can I make Gnocchi with Sage Brown Butter ahead of time?  Yes – The entire batch can be made and refrigerated on a sheet tray to cook later in the day, or the following day. Just cover the sheet tray with plastic wrap before refrigerating so they don’t dry out or pickup odors in the refrigerator. Then boil and sauté when ready to serve.
• How do I store leftovers?   Store cooked gnocchi in a covered container in the refrigerator for up to three days.
• How do I reheat leftovers? Reheat in a sauté pan with a little more butter or gently microwave to warm through.
• Can I freeze gnocchi?  Yes. Place dumplings on a parchment-lined tray in a single layer. Once frozen, place in a zipper bag and keep in the freezer. When you want a quick dinner, simply boil some water, and drop in a few of the frozen gnocchi, then sauté in butter or your favorite sauce.

---

---