Recipes > Gnocchi with Warm Sage Butter
Tossed in a simple butter-sage sauce, these delicate potato dumplings are an Italian delicacy.
Tony Minichiello
- Serves: 2 to 4
- Active Time: 45 mins
- Total Time: 2 hrs
- Views: 75,515
- Success Rating: 95% (?)
Steps
Step 1: Cooking and Ricing the Potato
- 2 medium Yukon Gold or russet potatoes
- 1/2 tsp kosher salt
- 2 tsp water
Method
To start the gnocchi, preheat your oven to 400º degrees Fahrenheit. Place the potatoes onto a sheet of foil, add the salt and water and wrap. Bake for approximately 40 minutes or until cooked through.
Peel the potatoes while they are still hot. Cut and rice the potatoes, making sure they don’t pile up in one spot. Let the potatoes cool completely before proceeding.
Step 2: Making the Dough
- 1 cup all-purpose flour
- 2 large egg yolks
- 1/4 tsp freshly-grated nutmeg
- 1/8 tsp white pepper
- 1/4 tsp kosher salt
Method
To make the dough, sprinkle the potatoes with a good amount of flour. Aerate the potatoes with a bench scraper and then add the salt, nutmeg and white pepper.
Break up the egg yolks and pour them over the potatoes. Cover the surface again with more flour. Continue to cut and gently lift the dough.
Test the dough by squeezing it gently in your hand. It shouldn’t stick. Add a bit more flour, if needed.
Once done, shape the dough into a rectangle and fold it a few times, using your fingertips to bring it together. Flatten the dough out until it is about the thickness of your finger. Sprinkle with flour and let the dough rest for about 5 to 10 minutes.
Cut strips of dough, about the width of your finger, and sprinkle the strips with flour so they don’t stick to each other. Roll out each strip and cut the ropes into 3/4" -inch pieces. Separate them slightly and flour them well so they don’t stick together.
Step 3: Shaping the Gnocchi
Method
For a more rustic look, you can leave the gnocchi as is. Shaping the dough makes them look better and also creates a little pocket to capture the sauce. This can be done with or without a gnocchi paddle.
Once done, sprinkle with flour and cover with a clean dry cloth. Fresh gnocchi can sit at room temperature for about 30 minutes before cooking. If your kitchen is quite cool and dry, then the resting period can be a bit longer. If, however, your kitchen is quite warm and you want to prep the gnocchi ahead of time, it is better to cook them immediately and then cool them.
You can also freeze gnocchi raw. Just place them onto a tray, making sure they aren’t touching each other. Once frozen, transfer to a plastic freezer bag and freeze for up to 2 months. Cook the gnocchi from frozen and serve with your favorite sauce.
Step 4: Cooking and Seasoning the Gnocchi
- 4 tbsp unsalted butter
- 8 fresh sage leaves
- 1 large pinch kosher salt
- 1/4 cup grated Parmigiano-Reggiano (or to taste)
- table salt (1 tsp per liter/quart of water)
Method
To cook the gnocchi, bring a pot of cold water to a simmer and add the salt.
Place a large, heat proof bowl over the pot. Add the butter, sage and salt. Once this has melted, set aside.
To cook the gnocchi, gently place the gnocchi into the simmering water, stirring now and again, to make sure nothing is sticking. Gnocchi takes only a couple of minutes to cook, so, as soon as they float to the top, lift them out.
Allow the excess water to drain. Then place into the warm sage butter, toss gently and top with Parmigiano-Reggiano. Serve.
Chef's Notes
- by Tony Minichiello
- •
- November 25, 2007
You can also freeze gnocchi raw. Just place them onto a tray and into the freezer. Once frozen, transfer to a freezer bag for up to 2 months. Do not let frozen gnocchi thaw. Cook them straight from the freezer by placing them into simmering water.
34 Comments
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This is a fabulous recipe and has always garnered raves from family and guests. I know it's not as "pure" but this is one place that a microwave oven gives excellent results for "baking" the potato, especially when stuck with using the more watery Russett potato — the bonus is much faster cooking; no hard, dry spots; and a drier, fluffier cooked potato. I have to say, this recipe produces far better gnocchi than any that I have tried in even the best Italian restaurants in our town. -
In the past I used to make gnocchi for my family, specially for my son Luis who enjoyed that deliciuos dish so much and he likes to invite friends to taste them. This recipe gives better results than the one I have ever tried. Today I mailed this recipe to him. -
I absolutely love this website, its the BEST! I have always wanted to know how to make gnocchi, and all other websites are not as descriptive as this. Great job once again guys, and keep it up! -
Help, I'd love to make this but have no ricer. Is there another option that doesn't result in lumpy gnocchi? -
Hello! I am also ricer-less, and I just made the Gnocchi using a garlic press, and it worked wonderfully. It was just a bit time consuming (between 5-10 mins to press 2 taters), but no lumps! Maybe that would work for you too!! Good luck -
I found a ricer at sears for 9.98$ CDN. Not a bad deal. Have since used the ricer for mashed potatoes--they were the smoothest mashed potatoes!
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No Ricer? No problem. Use a mess strainer. Do one potato at the time, cut into fours, and force them through the strainer with a wooden spoon. Make sure the potatoes are fully cooked and HOT - they'll go through much easier. -
sooooooooooo complicate
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A garlic press works just fine, slower and possibly messier, but it does the job. Fantastic recipe!
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Even though I couldn't master the skill of rolling the gnocchi, the dent I put into the dough was enough to hold sauce. The gnocchi was nice and fluffy and was surprisingly easy to make! I had some leftover grated fontina and mozzarella and also some whipping cream to the sage butter to make a pseudo-Alfredo. The sage added a great subtle flavor to the sauce. great recipe and great instructions!
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I did not quite muster the recipe due to my own faults and as a result when I tried to curl the gnocchi towards me it failed. As my oven is out of order therefore I have no choice but steam it and also it's an old potatoe I am getting rid off. I know it's a good recipe if I folow through accurately and have all the right ingredients before I start. Any idea where can I order a Gnocchi Paddle online. According to the recipe given can I assume using 2 medium potato with a cup of flour(240gm) is that correct and may i know what is the cause of the gnocchi not curling? Thanks and I am determined to perfect it.
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When I didnt have a gnocchi paddle I open used a parmesan cheese grater to roll them onto. You can also roll then over a fork.
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These are great. I have made them twice and served with pesto and pine nuts. I used my pizza cutter to cut them:) -
I have a gnocchi padde and yesterday was my first time to use it. I felt the the cooked dough was a bit soft. I think I didn't add enough flour to it or I forgot to let it rest. I only used 1 egg yolk for the whole recipe. I had problems using the strainer to rice the potatoes at first, then I switched to different strainer and it worked just fine. Is there a ratio for how many grams of potatoes per egg yolk? I will make gnocchi again as this is one of my comfort foods. This is also a skill that I needed to add to my repertoire. -
It's impossible to ratio your potato to an exact amount of egg and flour, as all potatoes will have different water content. Keep it simple by adding one egg yolk to each potato the size of your fist. Make sure the potatoes are fully cooked - must be tender - riced hot, completely cooled, THEN add yolk and flour. Add enough flour to make a dough that holds its shape. Don't worry about adding more flour than necessary - a bit more is better than too little. The gnocchi should shape easily, and cook without falling apart. Do a test before committing to the whole batch. With everything else, practice makes perfect. Patience, patience, patience!
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The gnocchi is way much better. There' a bite to it but still light and soft. I had an easier time ricing the pototoes using the strainer and a wooden spoon, I think way much better than the ricer. This time, the potatoes are very tender. I ended up using more than a cup of flour. As far as I know, there's only type of potato in the Philippines But I'm happy with it. Just wondering, how come other recipes doesn't contain any egg yolks?
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My four year old daughter loves this dish because she gets to help shape the gnocchi which is always a hit with kids, Play-Doh you can eat. Of the few times I've made gnocchi I always felt something wasn't quite right about the dough but tonight I knocked it out of the park. I achieved perfect little pillows of heaven in your mouth, absolutely astonishing. As if that wasn't enough I created a stellar sauce from a chicken stock reduction with butter, lemon zest and sage that I was even surprised I made. I'd tried it before but never let the sauce really reduce down to that zone where true culinary magic happens. Tonight I had an pixie on my shoulder guiding me and I call her Rouxbe. -
I am just eating them. They look a bit funny....the shape is not like yous but the taste really nice. Many thanks. NIEVES -
Hold your steamed potato under a faucet with a small stream of running warm water, then peel the potato and if needed wet the skin some more. The peeling is made easy now. Rudy
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I was successful using regular potatoes this spring and now feeling a little gutsy and using a combination of russet and sweet potato - SO much wetter. I may have used too much egg yolk. feel like I added way too much flour but could have used more. They wouldn't really hold, to shape them so they look a little sad...concerned about them falling apart in the water...EEEK We'll see how it turns out. I am not very optimistic however ... this all while they rest at room temperature and I cook the rest of the meal. Wee yay hooray for experimentation! -
Hi Jodi - Good for you for experimenting and just getting in there...so how did it turn out? -
While shopping in a local Italian specialty store I came across the Gnocchi paddles for under $4. I figured this was a sign so proceeded by follow the directions to a "T" (yukon golds)and I came out with perfect and delicate little treats. My first serving was sage w/ brown butter topped with a few gratings of Reggiano. Sublime. As there's been quite a bit of discussion on the ricer, I found one for $15 on sale and as you can see in the video, it produces the optimum texture to take these from good to great. Great recipe/lesson! Cheers. -
I can't wait to try this dish! I am going to attempt it tonight...curious if anyone has ever tried it with whole wheat flour? I try to use whole wheat as much as possible but I have never made this before and don't want it to be a disaster. Also..would a rice cooker/veggie steamer work for the potatoes? -
Rouxbe Staff
You can use whole wheat, but texture may be heavy. I've used spelt flour in combination with white with great success. I'd use 50% whole wheat and 50% white flour to start. You need to have a delicate hand at gnocchi to made light ones with whole wheat. You can definitely use a rice cooker or steamer to cook your potatoes, but not to cook your gnocchi. -
Great thanks! will try the flour combination for starters :)
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I've made these twice now. The first time I cooked them up right away and they were really good. I made them again tonight but made them ahead of time and let them sit under a towel for between 4 and 5 hours. This time, they became gummy, soft, sticky and lost their shape even though they looked ok when I first formed them. My family wouldn't even eat them this time. I'm not sure that letting them sit so long works. Of course, our kitchen is very warm, and the dishwasher was letting out steam this afternoon and the gnocchi were on the counter over the dishwasher. Maybe that had something to do with it? I would still make these again, but I'm not sure about leaving them for too long before cooking. -
Rouxbe Staff
Especially delicate gnocchi made with the least amount of flour as possible, they will not sit out for long, especially in a warm place with nearby steam. What happens is that the starch in the gnocchi continue to hydrate, just like a resting pie dough in the refrigerator. Your resting time is limited, about 30 minutes or so before cooking. If you want to prep them ahead of time, cook them immediately and cool them. They then store for even 2-3 days, as long as they are tossed in some oil. My mom would cover them under a towel for a couple of hours, but it explains why she did her gnocchi in the basement in a cool, dry place...plus she always added extra flour to hers. Jeanne, sounds like you had success already, and your family has no idea what a hero you are for making them gnocchi with your own hands. Keep this up and they will!!
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It's all about learning, right? Now I know that I can't let gnocchi sit unless it's cool and dry. My family is spoiled, but they also appreciate good food, and I like to cook. I make them homemade pies, ice cream, pasta, stews, sauces, soups, homemade stocks and broths, and plenty of other things as well. I'm really pleased to find rouxbe because I'm learning to do all these things better. So, thanks!!!!
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I was at my Mother's side at the ripe age of 6 or 7 while she made gnocchi and the measurements were a handful of this and a pinch of that. When my daughters married and wanted the recipe, I was forced to measure the this and that and these are my results. I too have found that the use of a microwave to cook the potatoes is the best method---the potatoes are drier---which makes them easier to knead with the flour. I found that it takes one-and -a-half cups of flour for each pound of potato (added gradually) but I always hold out one half cup for dusting the board while rolling the dough. I mix the riced potato,2 eggs and flour in a bowl until a ball forms and then I turn it out onto the board and continue adding flour (unbleached) until it is no longer sticky. We roll the little "pillows" on the back side of a curved cheese grater (for the indentations) and they come out look-ing like sea shells. When I have a cookie sheet full,I put them in the freezer. When frozen, I bag them for future use.
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can i use cake flour instead of all purpose flour? since it has less gluten. I just made it yesterday with apf and it make out a little chewy and dense. I might have over worked the dough too much. Also Tyler florence added parmesan cheese in his gnocchi. Would that change the texture of the gnocchi? at what step could I add the parmesan cheese? thanks -
Rouxbe Staff
Careful with cake flour, as many have leavening agents added. You can use a less gluten flour, by all means, but I'd stick to all-purpose so you have to train your hands to make them just right. Adding some parmesan affects more the taste than anything else, so it's up to you. I'd mix it with a bit of flour so it is less sticky, add it in the beginning while mixing in more flour before bringing the mass together.
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Is there a genuine advantage of using oven oven microwave? Seems an earlier comment had success with mw but if oven is better I will stuck to that.
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Rouxbe Staff
Again, as mentioned in other threads regarding microwave cooking, we do not focus on this cooking method in our lessons; we focus on the methods taught in professional culinary schools and those include the old-fashioned ways of cooking. If you want to use the microwave, the best thing to do is to test both methods yourself and see if you like one over the other. Cheers! -
These always turn out great. Definitely best method I've tried. Reminds me of the gnocchi I had in Italy. Thanks!
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