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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!
Ingredients
2 1/2 to 3 pounds russet potatoes (three large russet potatoes)
1 heaping teaspoon kosher salt
1/2 teaspoon white pepper
Few grinds fresh nutmeg
2 egg yolks
1 1/2 cups all-purpose flour
Semolina flour or fine corn meal for dusting the cutting board or counter
Brown Butter Sage Sauce
8 tablespoons butter, divided, plus more as needed
8 sage leaves
2 cups freshly grated Parmesan cheese, divided, plus more for serving
Instructions
- Place skin-on russets into a large pot filled with water and bring to a boil. Reduce to a medium boil and cook about 45 to 60 minutes or until tender when poked with a paring knife.
- Use long handled tongs and remove each potato to your cutting board. Make an X on one side and peel the skin back. Use the paring knife to gently remove any skin that doesn’t peel off. Remove any brown spots or imperfections.
- Cooking the potatoes can be done a day in advance if you wish.
- Once cool enough to handle, press each potato through a potato ricer using the disc with the large holes. Or use a potato masher.
- Add the salt, pepper and nutmeg and stir with a rubber spatula or a wooden spoon. When the potato mixture has cooled to room temperature, add in the egg yolks.
- Add in the flour and mix just enough to incorporate. (I used a latex glove and used my hand to mix but a firm rubber spatula or wooden spoon will work.)
- Dust your cutting board or counter with the Semolina flour and pour out the dough and roll into a 12” long log.
- Cut the log into 12 even discs then roll each disc into a 12” long log. Finally cut each log into 12 one-inch-long pieces to yield 144 pieces. See pictures.
- Next roll each piece into a ball then roll each ball using the wooden gnocchi board or use a fork to make the lines. Also OK to have no lines and just cook as is. (I was planning on cooking later, so I lined a sheet tray with parchment paper, dusted it with semolina flour then lined up the gnocchi and refrigerated. You could however work right from your cutting board or counter if you plan on cooking right away.)
- Bring a pot of salted water to a boil and at the same time, melt four tablespoons of butter in a saute pan with eight sage leaves over medium heat.
- When the water boils and the butter is starting to brown, drop 36 pieces of gnocchi into the boiling salted water. I used a spatula to lift them from the tray and into the water.
- They will float within a minute or two. Once they do, remove using a spider and place directly into the brown butter and cook to slightly brown. They should only take about 3-4 minutes to brown.
- Add a half cup of the Parmesan along with about a half cup of the gnocchi water and toss and cook one more minute. Then using a slotted spoon, remove to a platter.
- Repeat for as many batches as you plan to cook, adding more butter, Parmesan, and gnocchi water as needed. Eight sage leaves should be enough to flavor the brown butter batches.
- Serve with additional Parmesan cheese over each portion.
- If you don’t plan on cooking all the gnocchi at once, see chef tips on how to freeze.
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