Sage Gnocchi with a Brown Butter Sauce

Hand made means non uniform

The secret to gnocchi is getting as much moisture out of the potatoes before making the dough.

And then knowing when to stop adding flour.

And also not over kneading them.

And rolling them out to just the right size.

Oh and not overcooking them either.

Maybe I need to do a how to next time.

Sage Gnocchi with Brown Butter

  • 2 lbs potatoes (russet are best)
  • 2 cups white flour
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 2 tbsp chopped fresh sage
  • 8 sage leaves cut into quarters
  • 4 tbsp butter
  • 2 cloves garlic sliced into thin slivers

Bake potatoes at 400 degrees until really done. A knife needs to pass all the way through and the skin needs to almost be crispy. Allow to cool and then skin and mash with a ricer or fork. Add one cup flour, salt, nutmeg and sage and mix well. Turn dough out on counter and gently knead adding flour a little bit at a time until it is a soft pliable dough that is still slightly tacky. Do not over knead the dough. Place in an oiled bowl, cover and refrigerate for an hour. Cut the dough into 4-5 pieces and roll each out into a long thin rope about 3/4″ thick with the palms of your hands. Use a little flour if the dough sticks. Cut into 1/2″ pieces and then take each and roll down the back of a fork or cheese grater with your thumb. Place on a greased tray and repeat until all pasta if done. Bring a large pot of salted water to a boil. Drop gnocchi into the pan and boil until they pop back up to the surface. Do not overcrowd the pan. Cook for 1-2 minutes more and then remove with a slotted spoon and place in a large bowl. Continue cooking gnocchi until all are done. In a large frying pan melt butter and cook on medium until it begins to brown, about 4 minutes. Quickly add quartered sage leaves and garlic. Pour butter sauce over gnocchi and gently mix using a rubber spatula. Serve hot.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, vegetarian and tagged , , . Bookmark the permalink.

38 Responses to Sage Gnocchi with a Brown Butter Sauce

  1. A_Boleyn says:

    Gnocchi aren’t something I’ve ever tasted but would like to. 🙂 The dish sounds so simple, ingredient wise, but I’d be hesitant to try it without the watching an expert do it the first time.

  2. Gnocchi is one of my favorite Italian foods. Last night we were in an Italian restaurant where we over heard another guest trying to say “Gnocchi”. She was saying it like it is spelled “G-No-Chi”. We were getting so tickled. Finally she looked over my way and a nicely explained how to pronounce it. She smiled and thanked us.

  3. rutheh says:

    Maybe I could just come over and you make them. I bet the aroma is divine.

  4. Michelle says:

    Impressed! I am going to have to try gnocchi one day.

  5. rsmacaalay says:

    I love your sauce, I will try this when I make gnocchis at home

  6. Ignocchi has been on my must try forever…
    I would really appreciate it if you made a how to post

  7. What a great spin on gnocchi. I like the lighter sage sauce instead of the thick white béchamel sauce.

  8. Clever you, making your own gnocchi! And we love butter and sage sauce!

  9. I’ve never had the nerve to try to make Gnocchi, but this sounds relatively simple and delicious. Thanks!

  10. ceciliag says:

    we used to have gnocchi just like this on the Amalfi coast and i could NEVER make it myself.. I think maybe you should do a pictorial tutorial because i would LOVE to know how to make these well. and I have about twenty sage bushes.. c

  11. My one-and-only attempt at gnocchi was so bad the dog wouldn’t eat it…a tutorial would be good.

  12. I love gnocchi.. and I think you’ve already done a great job with your tips on how to make it successfully! But I would love to see a video.. when will you make a video?? That would be so cool!!

  13. Wow guys – you must have extra time on your hands! This must be better than the stuff in the stores – looks mouthwatering! With our temps up in the 100’s again until, hopefully, next weekend think I”ll save this for a cooler day. It’s HOT!

  14. spicegirlfla says:

    Perfection!! I was taught by an Italian surgeon also who loves to cook and owns a restaurant that the best was way to roast the potatoes and leave overnight so that the moisture was minimal. And of course, all the tricks of not too much flour or kneading. Love gnocchi with sage and butter, just a wonderful soon to be fall dish!!! Bravo!!

  15. ChgoJohn says:

    Great recipe, Greg. My family never used nutmeg in the dough but I think it would br fantastic when a brown butter sauce is used, too.

  16. Eva Taylor says:

    We never put eggs into our gnocchi either; sage and brown butter are the best combo, unless you’re having Gorgonzola Gnocchi, then that would be the best.

  17. Purely.. Kay says:

    I am such a sauce girl and the brown sauce looks divine over the gnocchi. I haven’t had gnocchi in such a long time. Great dish guys

  18. A how-to would be great! I made gnocchi once and they mostly disintegrated in the boiling water. Not exactly a success.

  19. I love gnocchi! When I lived in Italy years and years ago, a friend named Fabiola would make them on Fridays for us….Fabulous Fabiola, I called her….this brings back wonderful memories…

  20. Charles says:

    Could eat gnocchi until it comes out of my ears! Damn, never made it myself though – every time I consider it I’m always reminded of the time my dear mother made it and… well, let’s say that we ended up eating a bowl of weird potato soup that night. Definitely should give it a try some time though – thanks for sharing your recipe Greg 🙂

  21. joshuafagans says:

    Gnocchi and sage are a fantastic combo. They are so tricky to get just right, nice work.

  22. I have never made gnocchi, but now I shall. Thanks for all the tips. Sage Gnocchi sounds very nice.

  23. spree says:

    Love eating good gnocchi but have never tried making it before….maybe I intuited that there were far to many “secrets” so I just ought to leave it to the experts. Looks as though we can count you among them!

  24. If I could stand without pain, I’d be making these now.

  25. egg me on says:

    It’s so satisfying making your gnocchi, right? Even if they don’t look like what people are used to — believe me, that’s no judgement. I’ve made my own and don’t understand how people make them look so perfect, with those ridges and whatnot. Sounds like a great sauce too.

  26. Mad Dog says:

    That does sound delicious!

  27. Lauren says:

    Um, yes please. I have never made my own gnocchi before, but I have wanted to try for a while, as it is one of hubby’s favorite dishes. His birthday is coming up in a little over a month… hmm.

  28. Jessica says:

    I love me some gnocchi but have yet to make it. Sage and brown butter? You’re doing it right.

  29. peasepudding says:

    nom..nom..nom, my favourite that’s all I have to say!

  30. Kristy says:

    You have just give me my birthday dinner idea now. Mike makes a fabulous gnocchi. Thank you! And I’m going to have him make extras this time…I’ll have to make my usual sauce and this sauce. Sage and brown butter is my favorite fall pasta sauce! Time to go raid my mom’s sage plant again.

  31. zestybeandog says:

    Wowza this looks amazing! Sage and brown butter… to die for! I need this!

  32. Pingback: How to Make Potato Gnocchi | Rufus' Food and Spirits Guide

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