A Very Special Gnocchi
Elevate your pasta night with "A Very Special Gnocchi," a homemade masterpiece boasting pillowy, melt-in-your-mouth dumplings bathed in a rich brown butter sage sauce. This recipe highlights the simple beauty of roasted russet potatoes, gently kneaded into a tender dough with egg yolk and just the right amount of flour for a perfect balance of lightness and structure. Crafted with care, each gnocchi is finished in a luxurious blend of golden butter and crispy sage, then crowned with freshly grated Parmesan and a hint of black pepper for a truly irresistible finish. With easy-to-follow steps and timeless Italian flavors, this dish transforms humble ingredients into a restaurant-worthy experience that’s perfect for cozy dinners or special occasions. Serve it up fresh, and watch your guests swoon over every bite! Keywords: homemade gnocchi, brown butter sage sauce, Italian comfort food, authentic gnocchi recipe, roasted potatoes.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg yolk
- 0.5 teaspoons Salt
- 4 tablespoons Butter
- 8 leaves Fresh sage leaves
- 0.25 cups Parmesan cheese
- 0.25 teaspoons Freshly ground black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pierce them with a fork several times to allow steam to escape.
Place the potatoes directly on the center oven rack and roast for 50-60 minutes until they are fork-tender. Let them cool slightly, then peel off the skins.
Pass the peeled potatoes through a potato ricer or mash them very finely to eliminate any lumps. Spread the potato mash on a clean, floured surface and let it cool completely.
Make a well in the center of the cooled potato mash. Add 1 cup of flour (reserve the extra 0.5 cup for kneading), the egg yolk, and salt. Gently mix everything together with your hands until a dough starts to form.
Lightly flour the surface and knead the dough gently, adding small amounts of the reserved flour as needed. The dough should be soft and slightly sticky but not overly wet. Do not overwork the dough.
Cut the dough into 4 equal pieces. Roll each piece into a long rope about 3/4 inch in diameter. Use a knife to cut the rope into 1-inch pieces to form your gnocchi.
Optional: Use the back of a fork to create ridges on each gnocchi by gently rolling them over the tines. This step helps the sauce cling to the gnocchi.
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface (about 2-3 minutes). Remove them with a slotted spoon and transfer them to a plate lined with parchment paper.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes, swirling the pan occasionally, until the butter turns golden brown and nutty in aroma. Be careful not to burn it.
Add the cooked gnocchi to the skillet and toss gently to coat them in the brown butter sage sauce.
Sprinkle the gnocchi with freshly grated Parmesan cheese and a dash of black pepper. Toss again to combine, then serve immediately.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.5 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
