Gnocchi with Sage Butter

Pillowy potato gnocchi tossed in nutty sage-infused brown butter with crispy sage leaves. A classic Italian comfort dish that's elegant yet simple.

italianvegetarianpotatopastacomfort foodelegant

Ingredients

1
Boil potatoes in salted water until fork-tender, 15–18 minutes. Drain and peel while hot.
2
Pass hot potatoes through a ricer onto a clean work surface. Sprinkle with salt and nutmeg.
3
Make a well in the center and add egg yolk. Gently fold flour in, kneading until dough just comes together—don't overwork.
4
Divide dough into 4 portions. Roll each into a 0.75-inch rope on a floured surface. Cut into 0.75-inch pieces.
5
Press each piece gently with a fork to create ridges. Set on a parchment-lined tray.
6
Bring a large pot of salted water to a boil. Add gnocchi in batches, stirring gently.
7
Gnocchi will float when cooked; simmer 1–2 minutes after floating. Remove with a slotted spoon and set aside.
8
Melt butter in a large skillet over medium heat. Add crushed garlic and sage leaves.
9
Cook, swirling occasionally, until butter turns golden brown and smells nutty, 4–5 minutes. Watch closely to avoid burning.
10
Add cooked gnocchi to the skillet and toss gently to coat. Season with salt and black pepper.
11
Divide among bowls. Top with Parmesan, fleur de sel, and red pepper flakes. Serve immediately.

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