How to Make Homemade Gnocchi di Patate with Sage Brown Butter Sauce

Simple Summary

Gnocchi di Patate with Sage Brown Butter is a classic Italian comfort dish featuring pillowy potato dumplings tossed in a rich, nutty sage-infused butter sauce. This elegant yet simple recipe elevates humble ingredients into a restaurant-quality meal.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 2 lbs (900g) russet potatoes
• 1 1/2 cups (190g) all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup (115g) unsalted butter
• 15-20 fresh sage leaves
• 1/2 cup (50g) grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Wash the potatoes and prick them several times with a fork.

2. Bake the potatoes directly on the oven rack for 45-60 minutes, until tender when pierced with a knife.

3. Cut the potatoes in half and scoop out the flesh while still hot. Pass the potato through a ricer or food mill onto a clean work surface.

4. Sprinkle 1 cup of flour, salt, and pepper over the potatoes. Make a well in the center and add the beaten egg.

5. Gently knead the mixture, gradually incorporating the flour until a soft dough forms. Add more flour if needed, but be careful not to overwork the dough.

6. Divide the dough into 4 portions. Roll each portion into a rope about 1/2 inch thick.

7. Cut each rope into 1-inch pieces. Optional: Roll each piece over the tines of a fork to create ridges.

8. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

9. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 3-4 minutes.

10. Add the cooked gnocchi to the skillet and toss gently to coat with the brown butter sauce. Cook for an additional 1-2 minutes until the gnocchi is lightly crisp on the outside.

11. Remove from heat, season with salt and pepper to taste, and sprinkle with grated Parmigiano-Reggiano cheese.

12. Serve immediately, garnished with additional sage leaves if desired.

Chef's Notes

• For the best texture, avoid overworking the gnocchi dough. Mix just until the ingredients come together.
• If the dough feels too sticky, add flour gradually, a tablespoon at a time.
• You can make the gnocchi ahead of time and freeze them. Spread them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a minute or two to the boiling time.
• For a variation, try adding a pinch of nutmeg to the dough or replacing some of the all-purpose flour with semolina for extra texture.

Nutritional Info

Per serving (approximate): Calories: 450, Protein: 12g, Carbohydrates: 55g, Fat: 22g, Fiber: 3g. This dish is a good source of complex carbohydrates and provides essential vitamins and minerals from the potatoes. The Parmigiano-Reggiano adds calcium and protein.

Serving Suggestions

Serve this Gnocchi di Patate with Sage Brown Butter as a main course, accompanied by a crisp green salad or sautéed vegetables like asparagus or broccolini. For a complete Italian-inspired meal, start with a light antipasto platter and finish with a scoop of lemon sorbet. A glass of crisp white wine, such as Pinot Grigio or Vermentino, pairs beautifully with the rich flavors of the dish.