Homemade Potato Gnocchi with Brown Butter and Sage
Gnocchi made from baked potato and as little flour as the dough will take, served in brown butter.
120 min
4 servings
Difficulty 5/5
Lunch · Dinner
Prep 45 min · Cook 75 min
Everything about this recipe is an argument for less water and less handling. The potatoes are baked rather than boiled, riced while they steam, and worked only until the dough holds — each of those steps exists so that 250 g of flour is enough for a kilo of potato.
Per serving
645
kcal / serving
Ingredients
Written for 4 servings. Change the servings to rescale every amount.
Gnocchi
Potato
1,000 grams
Wheat Flour
250 grams
Chicken Egg, whole
1 large (60 grams)
Salt
to taste
Brown butter and sage
Butter
80 grams
Sage, dried
2 teaspoons (1.4 grams)
Parmesan
60 grams
Black Pepper
to taste
Steps
Bake the potatoes whole in their skins at 200 °C for 60 minutes. Do not boil them — boiled potato takes on water, wet dough needs more flour, and more flour is what makes gnocchi heavy.
60 min
Cut them open the moment they come out and push the flesh through a ricer while it is still steaming. Hot potato gives its moisture off; cold potato holds it.
10 min
Spread the riced potato over the counter and let the steam go for 5 minutes. Salt it.
5 min
Scatter 200 g of the flour over it, add the beaten egg and bring it together with a scraper in as few movements as you can. Add the last 50 g only if the dough still sticks to your palm. Kneading builds gluten, and gluten makes them chewy.
8 min
Cut the dough into six, roll each piece into a rope 2 cm thick and cut the ropes into 2 cm pillows.
15 min
Roll each pillow down the back of a fork to ridge it if you want the butter to hold. Dust them with flour and keep them on a floured tray in one layer.
15 min
Boil them in batches in a wide pan of well-salted water. They are done 30 seconds after they float, about 2 minutes. Lift them out with a slotted spoon.
10 min
Melt the butter in a wide pan over medium heat until it foams, smells of nuts and the solids at the bottom turn brown. Add the sage and take it off the heat at once.
5 min
Turn the drained gnocchi through the butter, grind pepper over and finish with the grated parmesan.
3 min
Serving suggestion
Serve them straight from the pan. Gnocchi that sit turn dense.
Storage
Best the day they are made. Uncooked gnocchi freeze well on a tray, then boil from frozen.
Notes
Floury potatoes only. A waxy potato holds water and no amount of technique fixes that dough.
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