Sage & Butter Gnocchi


Gnocchi comes from the word nocca, which translates to knuckle in English. This name was given due to gnocchi shape, size, and overall resemblance to a knuckle. Gnocchi is believed to have its origins associated with northern Italy. Earlier versions of gnocchi date back well before the fifteenth century using different vegetables as the basis for this dish. The globally treasured potato gnocchi came about when Spanish explorers introduced potatoes to Italian cuisine in the late 1500s. Gnocchi was once considered the ideal peasant food, because it is not only satisfying, but also cheap and easy to make. This recipe creates a soft and delicate potato gnocchi immersed with a creamy sauce made from sage, butter, and parmesan.



Serving size: 5

  • 4 Large russet potatoes

  • 1½ cups All-purpose flour

  • 1 Egg

  • ¾ Stick unsalted butter, at room temperature

  • 10-15 Sage leaves

  • 1 cup Parmesan, grated

  • Kosher salt

  • Black peppercorns


Recipe Creation

  • Place potatoes in a large pot of boiling water over medium-high heat for 45-60 minutes or until potatoes are cooked all the way through. Remove potatoes and let cool until they are easy enough to handle. Peel off skin and pass through a potato ricer (or a sieve) into a large bowl.

  • Mix flour and 2 teaspoon of salt. Place dough out onto a flour coated surface, make a well in the center, and pour in egg. Start incorporating the egg into the dough, and gently knead until the dough is smooth. Divide dough into 8 pieces, roll out each piece into a long rope about ½" thick. Cut each rope into ½" pieces and place gnocchi onto a lightly flour coated surface.

  • Add sage, butter, and ¾ cup of parmesan into a large saucepan or pot set on simmer. Get a large pot of boiling salted water, and add gnocchi in batches to cook. Once gnocchi floats to the surface, use a slotted spoon and gently add it into the butter mixture. Continue this process until all gnocchi are cooked and added to sauce. Add ½ cup of gnocchi cooking water and gently stir sauce until butter and cheese are well incorporated.

  • Serve gnocchi with freshly grated black pepper and sprinkled with parmesan.

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