Homemade Gnocchi with Butter & Sage
Learn how to make gnocchi from scratch with this easy recipe. Then serve your pillowy homemade gnocchi with a delicious brown butter and sage sauce.
Ingredients
- 1 cup plain flour (plus extra for dusting)
- 1/2 cup parmesan (to serve)
- 5 washed red potatoes
- 100g unsalted butter
- 1 free range egg (lightly beaten)
- 1/2 cup sage leaves
Method
- Place potatoes in a large, deep pot and cover with cold water. Add a pinch of salt and boil for 30 minutes or until potatoes are tender.
- Dust a clean work surface with extra flour. Use a potato ricer to rice potatoes, discarding skins, in an even layer onto floured surface. Pour egg over potato, then sift half of the flour over egg. Use a butter knife in a chopping motion to roughly combine mixture. Use hands to gently knead dough, using remaining flour (and extra flour, if required), until it comes together and is no longer sticky.
- Clean work surface and lightly dust with a little more extra flour. Cut dough into 8 equal pieces, then roll each into a 2cm-thick log. Cut each log into 2cm pieces using a sharp knife.
- Heat a large, deep frying pan over medium heat. Add butter and cook until foaming. Add sage and cook, stirring occasionally, for 2 minutes or until sage is crispy and butter has started to darken in colour. Remove pan from heat.
- Bring a large pot of water to the boil over medium-low heat, and season well with salt. Add gnocchi and boil for 30 seconds or until gnocchi rises to the surface.
- Place sage mixture over medium heat. Using a slotted spoon, add gnocchi to pan and cook for 4 minutes, gently tossing occasionally, or until gnocchi is golden brown. Season and serve with parmesan.
Handy Tips
If you don't have a potato ricer, allow potatoes to cool slightly, then remove and discard skins, and grate potatoes instead.