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Gnocchi with Sage Butter
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Gnocchi with Sage Butter
Indulge in the comforting flavors of Italy with this simple yet elegant recipe. Gnocchi with sage butter is a delightful combination of soft potato dumplings tossed in a rich and aromatic sage-infused butter sauce, topped with crispy sage leaves and Parmesan cheese. This dish is perfect for a cozy night in or an impressive dinner party. The sage butter adds a subtle yet distinct flavor to the dish, while the gnocchi provides a satisfying texture. This recipe is a great way to experience the authentic taste of Italy without leaving your kitchen.
Time Cook
20
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy
Ingredients
2 large
Potatoes
140 Calories
1 cup
Flour
120 Calories
1 large
Eggs
70 Calories
1/4 cup
Sage
10 Calories
4 tablespoons
Butter
240 Calories
1/4 cup
Parmesan Cheese
100 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Black Pepper
0 Calories
Step-by-Step Instructions
1
Boil the potatoes in a large pot of salted water until they are tender. Drain the potatoes and let them cool to room temperature.
2
Once the potatoes are cool, mash them in a large bowl using a fork or potato masher. Add the flour, eggs, salt, and black pepper to the bowl and mix until a dough forms.
3
Turn the dough out onto a floured surface and knead for 5-10 minutes, until the dough is smooth and elastic. Divide the dough into 4 equal pieces and roll each piece into a long rope.
4
Cut the rope into 1-inch pieces and press the tines of a fork into each piece to create the characteristic gnocchi texture. Place the gnocchi on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
5
Melt the butter in a large skillet over medium heat. Add the sage leaves to the skillet and cook until they are crispy and golden, about 2-3 minutes. Remove the sage leaves from the skillet and set them aside.
6
Add the gnocchi to the skillet and cook until they are golden brown and cooked through, about 3-5 minutes. Remove the gnocchi from the skillet and place them on a plate. Top the gnocchi with the crispy sage leaves, Parmesan cheese, and a drizzle of extra virgin olive oil.
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Where cooking meets life and technology.
© 2025 Cooklaif