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Gnocchi with Sage Butter
Pillowy potato gnocchi tossed in a nutty brown butter with crispy sage and parmesan. Mixing the dough just enough to bring it together, without overworking it, keeps the gnocchi pillowy instead of dense and gluey.
Ingredients
Instructions
Scoop hot potato flesh and rice or mash until very smooth.
Mix with flour, egg yolk and salt — do not overwork.
Roll into long logs and cut into 2cm pieces.
Roll each piece over a fork to create ridges.
Boil in salted water until they float plus 30 seconds more.
Brown butter in a pan until nutty, add sage leaves until crispy.
Add gnocchi to sage butter and toss until coated.
Serve topped with parmesan and black pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
