Gnocchi

Gnocchi di Patate al Burro e Salvia

Classic potato gnocchi from northern Italy: tender pillows of potato and flour, boiled until they float, then tossed in a simple brown butter and sage sauce. A humble, comforting dish traditionally enjoyed on Thursdays in many Italian homes.

Prep

25 min

Cook

20 min

Total

45 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •900 g (2 lb) starchy potatoes, russets or floury potatoes, not waxy; baked unpeeled for best texture
• •200 g (1⅔ cups) type 00 or all-purpose flour, plus extra for dusting; use as little as possible for tender gnocchi
• •1 whole (1 large) egg, lightly beaten
• •1 tsp fine sea salt
• •1 pinch freshly grated nutmeg, traditional in many northern recipes; omit if preferred
• •80 g (5½ tbsp) unsalted butter
• •12 leaves (12-14 leaves) fresh sage, whole leaves, not chopped
• •40 g (⅓ cup) Parmigiano-Reggiano, freshly grated, for serving
• •black pepper and salt, to taste, for finishing

Steps

1. 1 Preheat oven to 200°C (400°F). Scrub the potatoes and pierce each a few times with a fork. Bake directly on the oven rack for 50-60 minutes, until a skewer slides easily through the center. Baking (rather than boiling) gives drier, fluffier potatoes and better gnocchi.
2. 2 While still warm but cool enough to handle, peel the potatoes and pass them through a potato ricer or fine mouli onto a clean wooden board. Do not mash with a ricer-less tool: any lumps will make tough gnocchi. Spread out to release steam and let cool until just barely warm (around 40°C / 104°F).
3. 3 Sprinkle the flour, salt and nutmeg evenly over the potato mound. Make a well in the center and pour in the beaten egg. Using your hands or a bench scraper, gently fold and press the dough together until it just comes together. Do not knead: the more you work it, the more gluten develops and the gnocchi turn tough. Stop as soon as the dough is uniform and slightly tacky but not sticky. You may not need all the flour.
4. 4 Dust the work surface lightly with flour. Divide the dough into 4 equal pieces. Roll each piece under your palms into a rope about 2 cm (¾ inch) thick. Cut each rope into 2 cm (¾ inch) pieces.
5. 5 To shape the classic ridges: hold a fork or a wooden gnocchi board at a 45° angle and roll each piece down the tines with your thumb pressed lightly into the back. This creates grooves that hold sauce. Alternatively, press each piece with the tines of a fork for a quick home version.
6. 6 Arrange the shaped gnocchi in a single layer on a lightly floured tray or tea towel. Do not let them touch or they will stick together.
7. 7 Bring a large pot of water to a rolling boil and salt it generously (about 10 g / 2 tsp per litre). Working in batches so the pot is not crowded, drop the gnocchi in and stir once gently to keep them from sticking to the bottom.
8. 8 Cook until the gnocchi float to the surface, then simmer 1-2 minutes longer for a total cook time of about 3-4 minutes total. They are done when they feel firm but tender, not gummy. Scoop them out with a slotted spoon and transfer to a warm plate in a single layer.
9. 9 Meanwhile, make the sauce: melt the butter in a wide skillet over medium heat. Add the sage leaves and let the butter foam. Swirl until the milk solids turn golden brown and smell nutty, 3-5 minutes. Watch carefully: browned butter goes from perfect to burnt in seconds.
10. 10 Add the cooked gnocchi to the skillet and toss gently for 30 seconds to coat in the butter and warm through.
11. 11 Serve immediately in warm bowls, spooning extra butter sauce over each portion. Finish with grated Parmigiano-Reggiano, a few grinds of black pepper, and a sage leaf on top.