Oooh So Gnocchi
Indulge in the comforting elegance of "Oooh So Gnocchi," a homemade potato gnocchi recipe that delivers pillowy-soft bites coated in fragrant brown butter and crispy sage leaves. Perfect for weeknight dinners or special occasions, this dish combines simple ingredients like russet potatoes, all-purpose flour, and a hint of nutmeg to create a tender, melt-in-your-mouth texture. Every bite is elevated with a luxurious butter sauce infused with sage and topped with freshly grated Parmesan cheese for maximum flavor. Ready in just an hour, this recipe offers step-by-step instructions for crafting gnocchi from scratch, including tips for shaping and boiling to perfection. Whether you’re new to gnocchi-making or a seasoned pro, "Oooh So Gnocchi" promises a satisfying homemade meal that’s bursting with rustic charm and irresistible aromas.
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Recipe Information
Ingredients
- 2 large (about 1.5 pounds) russet potatoes
- 1.5 cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 6 tablespoons unsalted butter
- 8 whole fresh sage leaves
- 0.5 cups, grated Parmesan cheese
- 0.25 teaspoons ground black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then pierce them several times with a fork. Place them directly on the oven rack and bake for 1 hour, or until soft. Allow the potatoes to cool slightly.
Once cool enough to handle, peel the potatoes and pass them through a potato ricer or mash them until lump-free. Spread the potatoes on a clean surface or in a large bowl and let them cool completely.
Form a well in the center of the cooled potatoes. Sprinkle the flour and salt evenly over the potatoes. Crack the egg into the well.
Using a fork or your hands, gently mix the egg into the potatoes and flour until a dough begins to form. Knead the dough gently, just until it holds together, being careful not to over-knead it. The dough should be soft and slightly sticky but manageable.
Cut the dough into four equal portions. Lightly flour a clean surface and roll one portion into a rope about ¾ inch wide. Use a knife or bench scraper to cut the rope into ¾-inch pieces. Repeat with the remaining dough portions.
Optional: To shape the gnocchi, roll each piece over the back of a fork or gnocchi board to create ridges. This helps the sauce cling better.
Bring a large pot of salted water to a boil. In batches, drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer to a plate lined with parchment paper.
In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 3-4 minutes. Be careful not to burn it.
Add the cooked gnocchi to the skillet and toss gently to coat in the brown butter sauce. Cook for 1-2 minutes to warm the gnocchi through.
Serve immediately, topped with grated Parmesan cheese and a sprinkle of ground black pepper. Enjoy your homemade 'Oooh So Gnocchi'!
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 3.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1812 mg | 39% | |
*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.
