Velvety Gnocchi in Fragrant Sage Butter
Dive into the world of Italian classics with these homemade gnocchi tossed in aromatic sage butter. This dish is incredibly simple to prepare and promises pure delight with every bite. Perfect for a quick, yet refined dinner.
Preparation
30 min.
Cook / Bake
20 min.
Servings
4
Calories
400 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 1.5 lbfloury potatoes(such as Russet or Idaho)
- 1 cupall-purpose flour
- 1egg yolk
- 1 teaspoonsalt
- 0.5 teaspoonblack pepper
- 6 tablespoonsunsalted butterMilch
- 15fresh sage leaves
- 0.25 cupParmesan cheese(freshly grated, for garnish)Milch
Instructions
Wash the potatoes thoroughly. Boil them in their skins in salted water until very tender, about 20-30 minutes depending on size. Drain and let them cool slightly so they are still warm but easy to handle.
Peel the warm potatoes and press them through a potato ricer or mash them very finely with a fork. Spread the riced potatoes on a clean work surface or a large bowl to allow some steam to escape for about 5 minutes.
Form a well in the center of the potatoes. Add the flour, egg yolk, salt, and pepper to the well. Gently knead the ingredients together until a smooth, cohesive dough forms. Be careful not to overmix, as this can make the gnocchi tough.
Divide the dough into several portions. On a lightly floured surface, roll each portion into a long rope, about 0.5 inch thick. Cut the ropes into 0.75-inch pieces. You can leave them as is, or gently roll each piece over the tines of a fork or a gnocchi board to create ridges, which will help hold the sauce.
Bring a large pot of generously salted water to a gentle boil. Add the gnocchi in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until they float to the surface. Once they float, let them cook for another 30 seconds to a minute, then remove them with a slotted spoon.
While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the butter is golden brown and nutty, and the sage leaves are crispy, about 3-5 minutes. Be careful not to burn the butter.
Add the cooked gnocchi directly to the skillet with the sage butter. Gently toss to coat the gnocchi evenly. Cook for another 1-2 minutes, allowing the gnocchi to slightly crisp up and absorb the flavors.
Serve immediately, garnished with freshly grated Parmesan cheese and a few extra crispy sage leaves, if desired.
💡 Tipp
Varianten
- Add toasted pine nuts to the sage butter for extra texture and flavor.
- Stir in a tablespoon of cream cheese or mascarpone at the end for a richer sauce.
- Serve with a sprinkle of lemon zest for brightness.
Ersatz & Alternativen
- If fresh sage is unavailable, you can use dried sage, but use about one-third of the amount (e.g., 1-2 teaspoons).
- For a dairy-free option, use a plant-based butter alternative and nutritional yeast instead of Parmesan.
Aufbewahrung
Store leftover gnocchi in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet with a little butter or olive oil.
Einfrieren
Uncooked gnocchi can be frozen. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 1-2 months. Cook directly from frozen in boiling water, adding a few extra minutes to the cooking time.
Nutrition per serving
Calories
400 kcal
Protein
10 g
Carbohydrates
50 g
Fat
18 g
Fiber
4 g
Recipe on TomTaste: https://tomtaste.com/recipe/velvety-gnocchi-in-fragrant-sage-butter
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