Potato Gnocchi with Brown Butter Sage Sauce
This potato gnocchi recipe yields light, pillowy dumplings boiled then pan-fried until golden and crispy, finished in an elegant brown butter and sage sauce with fresh lemon zest and Parmesan.
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This potato gnocchi recipe yields light, pillowy dumplings boiled then pan-fried until golden and crispy, finished in an elegant brown butter and sage sauce with fresh lemon zest and Parmesan.
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Preheat oven to 400°F (200°C). Place the potato on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle generously with sea salt.
Bake for about 1 hour, or until tender all the way through.
While the potato is still hot, carefully cut it in half and scoop out the flesh.
Pass the hot potato flesh through a potato ricer onto a clean work surface to create a fluffy pile.
Sprinkle the flour over the riced potato, make a well in the center, and add the egg yolk. Gently mix with your hands until a soft dough ball forms. Do not overwork the dough.
Divide the dough into 2-4 portions. On a lightly floured surface, roll each portion into a long rope, about 3/4-inch thick.
Use a knife or bench scraper to cut the ropes into 1-inch gnocchi pieces.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 1-2 minutes.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Use a slotted spoon to transfer the cooked gnocchi directly to the skillet.
Pan-fry the gnocchi until golden brown and crispy on all sides.
Reduce the heat to medium. Add the cubed butter and let it melt and foam. Add the fresh sage leaves and cook until fragrant, about 30 seconds.
Add the lemon zest and freshly grated Parmesan cheese. Toss to coat and serve immediately.
Store uncooked gnocchi in the freezer for up to 2 weeks; boil from frozen without thawing. Cooked gnocchi keeps in the refrigerator for 2 days and reheats gently in the brown butter sauce over low heat.
Yes. Shape and freeze uncooked gnocchi on a baking sheet, then transfer to freezer bags. Boil directly from frozen, adding 1–2 minutes to cooking time.
Overworking the dough or using too much flour develops gluten and toughens gnocchi. Mix just until combined and add flour gradually.
Yes, but pan-frying creates essential crispy edges and caramelization. If skipping, toss boiled gnocchi directly in the brown butter sauce.
Fresh basil, thyme, or rosemary work well. Use the same quantity and add at the end to preserve delicate flavor.
They float to the surface when cooked through; let them bob for 1–2 minutes more, then remove with a slotted spoon.
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