Potato Gnocchi with Sage Butter

Method

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1. Bake the potatoes whole, unwrapped, at 200°C / 400°F for 60 to 75 minutes until completely tender. Do not boil them.

   Mark done Start 60 min timer

2. Halve them the moment they come out and scoop the flesh straight into a ricer while still steaming hot, pressing it onto a clean work surface in a loose, fluffy layer. Let the steam escape for 5 minutes.

   Mark done Start 5 min timer

3. Scatter over the flour, salt and nutmeg, then drizzle on the egg yolk. Fold and press with a bench scraper just until a soft dough comes together — 30 seconds, no kneading.

   Mark done

4. Cut the dough into six pieces. Roll each into a 2 cm rope on a floured surface and cut into 2 cm pillows.

   Mark done

5. Roll each pillow down the back of a fork or a gnocchi board to make ridges, which hold the sauce. Lay them on a floured tray.

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6. Melt the butter in a wide pan over medium heat. Let it foam, subside and turn hazelnut brown, about 4 minutes, then add the sage and fry for 30 seconds until crisp. Take off the heat.

   Mark done Start 4 min timer

7. Boil the gnocchi in well-salted water in two batches. They are done 30 seconds after they float, roughly 90 seconds total.

   Mark done Start 90 sec timer

8. Lift them straight into the sage butter with a slotted spoon along with a splash of cooking water, toss to coat, and serve with Parmigiano and black pepper.

   Mark done

Chef’s Tips

• Test one gnocco before shaping the whole batch. If it disintegrates, work in another 20 g of flour.
• The dough should feel tacky, not smooth. Smooth dough means too much flour and heavy gnocchi.
• Uncooked gnocchi freeze perfectly on the tray, then bag them — cook from frozen, adding 30 seconds.

Pairing Suggestions

• A light Pinot Grigio or Dolcetto
• Roasted butternut squash or wilted spinach on the side
• Affogato for dessert

Storage & Reheating

Cooked gnocchi keep 2 days refrigerated; pan-fry them in butter rather than reboiling. Raw gnocchi freeze for 2 months.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.