Go Back

Gnocchi with Brown Butter Sage Sauce

Print Recipe
Course Main Course, Side Dish
Cuisine Italian
Keyword Brown Butter, Gnocchi, Sage
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Servings 4 small servings

Ingredients

Gnocchi

  • Salt and Pepper
  • 3/4 cups AP Flour

Brown Butter Sage Sauce

  • 1/2 Cup Unsalted Butter (Or one stick)
  • 1 bundle Fresh Sage Leaves

Grated Parmesan Cheese

    Instructions

    Gnocchi

    • Using a pot with a steaming basket, steam the potatoes until fork tender. If you do not have a steaming basket, you can also bake the potatoes in 400° Oven for about 45 minutes. Once the potatoes are softened, cut them in half and allow the steam to escape. Once cooled, rice the potatoes through a ricer or use the broad side of a grater.
    • Starting with about 1/4 cup of the flour, sprinkle over the potatoes and begin to knead and work the dough together. Gradually add the remaining flour a little at a time, paying close attention to the moisture of the dough. Mix the dough just until it comes together. Test a small piece in a boiling pot of salted water. If the piece holds its shape, then the dough is ready, if not, add a little more flour and knead the dough a bit more.
    • Once the dough is ready, roll out into 1/2 inch thick ropes and cut into 1/2 long pieces. Using a Gnocchi board or the fork's tines, roll the pieces over, creating the iconic ridges. Place the rolled pieces on a parchment-lined baking sheet. Make sure to space them apart to prevent sticking together. Working in batches, gradually add a few pieces into the water at a time. Give a gentle stir, and be sure to keep the water at a low boil. Once the pieces float, they are finished. Scoop out and repeat with the remaining pieces.

    Brown Butter Sage Sauce

    • Working in a medium-sized saucepan, melt the butter down over medium heat. Once the butter has melted, stir and scrape along the bottom to prevent any bits from sticking. The butter will foam up and then calm down a bit. Be careful not to burn the butter. Once there are browned bits, and the butter is giving off a nutty aroma, remove from heat and add the sage leaves. Mix in the leaves and let them crisp up in the butter. Once the sage has crisped, Spoon the browned butter mixture over the Gnocchi and top with fresh parmesan cheese. Enjoy immediately.