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Gnocchi al Burro e Salvia Recipe

Italian · Main course · 40 min total

A classic Italian dish featuring soft potato gnocchi tossed in a simple yet luxurious sauce of browned butter and crispy sage leaves.

Ingredients

• 1 kg (2.2 lb) russet potatoes
• 1 large egg, lightly beaten
• 2 cups (250 g) all-purpose flour, plus more for dusting
• 1 tsp salt
• 1/2 cup (115 g) unsalted butter
• 20 fresh sage leaves
• 1/2 cup (50 g) grated Parmigiano-Reggiano cheese
• Salt and black pepper to taste

Instructions

1. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until tender, about 40 minutes. Drain and let cool slightly.
2. Peel potatoes while still warm and pass through a ricer or mash until smooth. Spread on a work surface and let cool completely.
3. Make a well in the potatoes, add egg, salt, and half the flour. Gently mix, gradually adding remaining flour until a soft, slightly sticky dough forms. Do not overwork.
4. Divide dough into 4 pieces. On a floured surface, roll each piece into a 1-inch thick rope. Cut into 1-inch pieces.
5. Roll each piece over the tines of a fork or a gnocchi board to create ridges. Place on a floured baking sheet.
6. Bring a large pot of salted water to a boil. Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter turns golden brown and sage is crisp, about 3 minutes. Remove from heat.
7. Drop gnocchi into boiling water in batches. Cook until they float, about 2-3 minutes. Remove with a slotted spoon and transfer directly to the skillet with brown butter.
8. Toss gnocchi with butter and sage over medium heat for 1 minute. Add Parmigiano-Reggiano, salt, and pepper. Serve immediately.

Tips

• Use starchy potatoes like Russets for light gnocchi.
• Don't overwork the dough to avoid dense gnocchi.
• Gnocchi can be frozen on a baking sheet, then transferred to a bag for up to 1 month.
• Leftover gnocchi can be reheated in a skillet with a little butter.

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