Go Back
Homemade gnocchi served in a rich sage butter sauce with grated parmesan.

Homemade Gnocchi with Sage Butter Sauce

A cozy, comforting homemade gnocchi recipe paired with a nutty brown butter sage sauce, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Gnocchi
  • 2 pounds russet potatoes Or Yukon Gold, but russets are lighter.
  • 1 to 1 1/2 cups all purpose flour Plus extra for dusting.
  • 1 large egg, lightly beaten Optional, but helps for structure.
  • 1 to 1 1/2 teaspoons salt
For the Sage Butter Sauce
  • 6 tablespoons butter
  • 10 to 15 fresh sage leaves
  • 1 small clove garlic, smashed Optional, but adds flavor.
  • to taste salt and black pepper
  • to taste Parmesan, for serving
  • 1 splash pasta water or a squeeze of lemon For brightness.

Method
 

Cooking the Potatoes
  1. Bake the potatoes at 400°F for about 50 to 60 minutes, until a knife slides in easily. If boiling, boil them whole with skins on, then drain well.
Preparing the Dough
  1. Peel and mash the potatoes while warm. Spread them out to help steam escape.
  2. On a countertop, pile the potatoes, sprinkle with salt, add the egg, then gradually add flour until a soft dough forms.
Shaping the Gnocchi
  1. Cut the dough into chunks, roll into ropes about thumb thickness, and cut into bite-size pieces.
Cooking the Gnocchi
  1. Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float, then let them cook for an additional 30 to 60 seconds before removing.
Making the Sauce
  1. In a large pan, melt butter over medium heat until it foams and turns golden brown. Add sage leaves and garlic, cooking until sage is crispy.
Combining and Serving
  1. Add the cooked gnocchi to the brown butter sage sauce, toss gently, and adjust the consistency with pasta water if needed. Season with salt and pepper, and finish with Parmesan.

Notes

For extra flavor, mix in nutmeg or grated Parmesan into the gnocchi dough. Leftovers can be stored in an airtight container in the fridge for 2-3 days and reheated in a skillet.