Gnocchi with Sage Butter
Pillowy potato gnocchi tossed in nutty brown butter infused with crispy sage leaves and finished with Parmesan.
1,000g
6,000ml
1tbsp
2tsp
1piece
270g
120g
1pinch
60g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,000g | — | — | |
| 2 | | 6,000ml | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 270g | — | — | |
| 7 | | 120g | — | — | |
| 8 | 16piece | — | — | ||
| 9 | | 1pinch | — | — | |
| 10 | | 60g | — | — |
Put the unpeeled potatoes into the large saucepan.
Floury potatoes · 1,000 g
Pour enough cold water into the saucepan to cover the potatoes by at least 5 cm.
Water · 3,000 mlAdd the coarse salt to the water.
Coarse salt · 1 tbspBring to a boil over high heat, then reduce to a steady simmer and cook until a skewer passes through the largest potato with no resistance.
Tip the potatoes into the colander and drain away all the water.
Leave the potatoes in the colander for 5 minutes until just cool enough to handle without burning your fingers.
Peel the skins away from each potato with a paring knife, working quickly while they are still warm.
Pass every potato through the ricer into the large mixing bowl, letting it fall in a loose, fluffy mound — do not press or compact it.
Spread the riced potato out in the bowl and leave it to steam dry and cool for 5 minutes so it does not scramble the egg.
Scatter the fine salt evenly over the riced potato.
Fine salt · 1 tspCrack the egg into the bowl directly onto the potato, discarding the shell.
Egg · 1 pieceAdd most of the flour to the bowl, holding back about 50 g to use when shaping.
Plain flour · 200 gWork the ingredients together with your hands, pressing and folding just until the dough comes together into a soft, slightly sticky ball — stop the moment it holds its shape and do not overwork it.
Dust the work surface lightly with the reserved flour to prevent sticking.
Plain flour · 50 g
Turn the dough out onto the floured surface.
Plain flour · 10 gGnocchi dough · step 13Cut the dough into 4 equal portions with the bench scraper.
Working with one portion at a time, use both palms to roll the dough into a long rope about 2 cm in diameter, applying even, gentle pressure from the centre outward.
Cut each rope into 2 cm pieces with the bench scraper, cutting straight down in one clean press so the pieces do not drag and lose their shape.
Lift the cut gnocchi onto a lightly floured baking tray, keeping them in a single layer so they do not stick together.
Plain flour · 10 gCut gnocchi · step 18
Pour the water into the large stockpot and set it over high heat.
Water · 3,000 ml
Add the fine salt to the water so it seasons the gnocchi as they cook.
Fine salt · 1 tspBring the water to a vigorous rolling boil before adding the gnocchi.
Add the butter to the large frying pan and set it over medium heat.
Unsalted butter · 120 g
Let the butter melt slowly, swirling the pan occasionally, until it is fully liquid and just beginning to foam.
Add the sage leaves to the foaming butter, laying them in carefully as they will spit.
Fry the leaves, turning them once with tongs, until they are crisp and the butter has turned a deep golden-brown and smells nutty — remove the pan from the heat immediately so the butter does not burn.
Slide all the gnocchi off the tray into the vigorously boiling water in one go.
Cook the gnocchi until they float to the surface and have bobbed there for a further 30 seconds — they are ready when they are plump and pillowy.
Lift the gnocchi out of the water with a slotted spoon and transfer them directly into the pan of sage butter, leaving the cooking water behind.
Set the pan back over low heat and toss the gnocchi gently in the sage butter for 30 seconds until every piece is coated and glossy.
Season the gnocchi with a pinch of black pepper straight from the jar.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,000 g | | Put the unpeeled potatoes into the large saucepan.⏱ 10sResultFloury potatoes |
| 2 | 3,000 ml | | Pour enough cold water into the saucepan to cover the potatoes by at least 5 cm.⏱ 10sResultFloury potatoes and water |
| 3 | 1 tbsp | | Add the coarse salt to the water.⏱ 5sResultFloury potatoes and water and coarse salt |
| 4 | — | | Bring to a boil over high heat, then reduce to a steady simmer and cook until a skewer passes through the largest potato with no resistance.⏱ 40 minResultBoiled potatoes in their skins |
| 5 | Boiled potatoes in their skinsstep 4 | | Tip the potatoes into the colander and drain away all the water.⏱ 15sResultBoiled potatoes in their skins |
| 6 | — | | Leave the potatoes in the colander for 5 minutes until just cool enough to handle without burning your fingers.⏱ 5 minResultSlightly cooled potatoes in their skins |
| 7 | — | | Peel the skins away from each potato with a paring knife, working quickly while they are still warm.⏱ 2 minResultPeeled floury potatoes |
| 8 | Peeled floury potatoesstep 7 | | Pass every potato through the ricer into the large mixing bowl, letting it fall in a loose, fluffy mound — do not press or compact it.⏱ 1 min 30sResultRiced potato |
| 9 | — | | Spread the riced potato out in the bowl and leave it to steam dry and cool for 5 minutes so it does not scramble the egg.⏱ 5 minResultCooled riced potato |
| 10 | 1 tsp | | Scatter the fine salt evenly over the riced potato.⏱ 5sResultCooled riced potato and fine salt |
| 11 | 1 piece | | Crack the egg into the bowl directly onto the potato, discarding the shell.⏱ 10sResultCooled riced potato and fine salt and egg |
| 12 | 200 g | | Add most of the flour to the bowl, holding back about 50 g to use when shaping.⏱ 10sResultCooled riced potato and egg mixture |
| 13 | — | | Work the ingredients together with your hands, pressing and folding just until the dough comes together into a soft, slightly sticky ball — stop the moment it holds its shape and do not overwork it.⏱ 1 minResultGnocchi doughused in step 15 |
| 14 | 50 g | | Dust the work surface lightly with the reserved flour to prevent sticking.⏱ 10sResultPlain flour |
| 15 | 10 g | | Turn the dough out onto the floured surface.⏱ 10sResultGnocchi dough |
| Gnocchi doughstep 13 | |||
| 16 | — | | Cut the dough into 4 equal portions with the bench scraper.⏱ 30sResult4 portions of gnocchi doughused in step 18 |
| 17 | — | | Working with one portion at a time, use both palms to roll the dough into a long rope about 2 cm in diameter, applying even, gentle pressure from the centre outward.⏱ 2 minResultRolled Pastry Base |
| 18 | 4 portions of gnocchi doughstep 16 | | Cut each rope into 2 cm pieces with the bench scraper, cutting straight down in one clean press so the pieces do not drag and lose their shape.⏱ 1 min 30sResultCut gnocchi |
| Rolled Pastry Basestep 17 | |||
| 19 | 10 g | | Lift the cut gnocchi onto a lightly floured baking tray, keeping them in a single layer so they do not stick together.⏱ 30sResultCut gnocchiused in step 27 |
| Cut gnocchistep 18 | |||
| 20 | 3,000 ml | | Pour the water into the large stockpot and set it over high heat.⏱ 10sResultWater |
| 21 | 1 tsp | | Add the fine salt to the water so it seasons the gnocchi as they cook.⏱ 5sResultWater and fine salt |
| 22 | — | | Bring the water to a vigorous rolling boil before adding the gnocchi.⏱ 5 minResultSalted boiling water |
| 23 | 120 g | | Add the butter to the large frying pan and set it over medium heat.⏱ 10sResultUnsalted butter |
| 24 | — | | Let the butter melt slowly, swirling the pan occasionally, until it is fully liquid and just beginning to foam.⏱ 1 minResultMelted butter |
| 25 | 16 piece | | Add the sage leaves to the foaming butter, laying them in carefully as they will spit.⏱ 10sResultMelted butter and fresh sage leaf |
| 26 | — | | Fry the leaves, turning them once with tongs, until they are crisp and the butter has turned a deep golden-brown and smells nutty — remove the pan from the heat immediately so the butter does not burn.⏱ 1 min 30sResultSage butter |
| 27 | Cut gnocchistep 19 | | Slide all the gnocchi off the tray into the vigorously boiling water in one go.⏱ 20sResultSalted boiling water and cut gnocchi |
| 28 | — | | Cook the gnocchi until they float to the surface and have bobbed there for a further 30 seconds — they are ready when they are plump and pillowy.⏱ 2 minResultCooked gnocchi |
| 29 | Cooked gnocchistep 28 | | Lift the gnocchi out of the water with a slotted spoon and transfer them directly into the pan of sage butter, leaving the cooking water behind.⏱ 30sResultSage butter and cooked gnocchi |
| 30 | — | | Set the pan back over low heat and toss the gnocchi gently in the sage butter for 30 seconds until every piece is coated and glossy.⏱ 30sResultGnocchi tossed in sage butter |
| 31 | 1 pinch | | Season the gnocchi with a pinch of black pepper straight from the jar.⏱ 5sResultGnocchi tossed in sage butter and ground black pepper |
| Total Time | 1 hr 9 min | ||
- Spoon the gnocchi and all the butter and sage leaves into a warm wide serving bowl.
- Finely grate the Parmesan over the top and serve immediately.
| Nutrient | Per serving |
|---|---|
| 737kcal | |
| 20g | |
| 31g | |
| 18g | |
| 97g | |
| 3g | |
| 8g | |
| 3,156mg |
Gnocchi with Sage Butter
Pillowy potato gnocchi tossed in nutty brown butter infused with crispy sage leaves and finished with Parmesan.
What you’ll doYou will boil potatoes until tender, then rice them while warm and work them into a soft dough with egg and flour. You'll roll the dough into ropes, cut them into pillows, and rest them on a floured tray. Meanwhile, you'll melt butter slowly with sage until it turns deep golden and nutty. When the salted water reaches a rolling boil, you'll add the gnocchi and cook them until they bob at the surface for 30 seconds, then transfer them straight into the sage butter to coat.
Ingredients
- Floury potatoes1,000 g
- Water6,000 ml
- Coarse salt1 tbsp
- Fine salt2 tsp
- Egg1 piece
- Plain flour270 g
- Unsalted butter120 g
- Fresh sage leaf16 piece
- Ground black pepper1 pinch
- Parmesan60 g