Gnocchetti Recipe

Bake or steam the potatoes

Preheat the oven to 425°F (220°C). Prick whole russet potatoes a few times with a fork and bake directly on the oven rack for 45–60 minutes until tender when pierced. Alternatively, steam or boil whole potatoes until very tender (about 30–40 minutes). Drain if boiled. Allow potatoes to cool just enough to handle (they should still be warm).

Rice the potatoes

While warm, cut potatoes in half and press them through a potato ricer or mash very finely with a fork or potato masher until smooth and lump-free. Measure out about 1 1/4 cups of riced potato (approximately 400–450 g unpeeled weight before cooking yields this amount). Spread the riced potato on a work surface and let steam off for 3–5 minutes so it stops being too hot and moist.

Combine dry ingredients

Make a small mound of the riced potato on the work surface. Sprinkle the salt and black pepper over the potato. Scatter the all-purpose flour and semolina (if using) over the potato in two additions, reserving a little for dusting. Using a bench scraper or your hands, gently fold flour into the potato, keeping the mixture loose — do not overwork or knead, which will make the gnocchetti tough.

Incorporate the egg

Make a shallow well in the mound and add the beaten egg. Using your hands or a fork, gently fold the egg into the potato-flour mixture until it just comes together into a soft, slightly tacky dough. If the dough is too sticky, add up to 2 more tablespoons of flour; if it feels dry and cracks, wet your hands with a little water and press to bring it together. The dough should be pliable and soft, not sticky or sticky enough to cling heavily to your hands.

Portion the dough

Lightly flour your work surface. Divide the dough into 4 equal pieces. Roll each piece into a cylinder about 3/4 inch (2 cm) in diameter using your palms, turning the cylinder as you roll to keep it even. Keep the remaining pieces covered so they don’t dry out.

Cut and shape gnocchetti

With a bench scraper or knife, cut the cylinders into 3/4-inch (2 cm) pieces. To make gnocchetti (small gnocchi) or to add ridges: roll each piece down the tines of a fork or lightly press with a gnocchi board, then run it off the fork with your thumb to create a slight hollow and ridged surface. Alternatively, leave them as small pillows if you prefer. Dust shaped pieces on a tray with semolina or flour so they don’t stick.

Rest briefly

Let shaped gnocchetti rest uncovered for 10–15 minutes until slightly dry to the touch; do not let them dry out completely. If you will not cook immediately, freeze them on a tray until solid and then transfer to a bag for longer storage.

Boil the gnocchetti

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Gently add gnocchetti in batches (do not overcrowd) and stir once to prevent sticking. Fresh gnocchetti cook quickly: they will sink then float to the surface in 2–3 minutes. Once they float, cook another 30–60 seconds, then remove with a slotted spoon into a colander or directly into the sauce pan.

Prepare brown butter and sage sauce

While the first batch cooks, melt 3 tablespoons unsalted butter in a large sauté pan over medium heat. Swirl the butter occasionally; after 3–4 minutes the milk solids will brown and the butter will smell nutty. Add the sage leaves and fry 20–30 seconds until crisp and fragrant. Watch carefully so the butter does not burn. Remove from heat off the flame when it reaches a deep golden brown.

Finish gnocchetti in the sauce

Transfer the drained gnocchetti to the brown butter pan (add a little of the reserved gnocchetti cooking water—1–2 tablespoons—to loosen the sauce if needed). Gently toss to coat for 30–60 seconds so the gnocchetti absorb the sauce and become glossy. Add half of the grated cheese and toss again until combined.

Plate and serve

Divide gnocchetti among plates, sprinkle remaining grated cheese, and finish with a grind of freshly ground black pepper. If desired, drizzle a little extra virgin olive oil or scatter a few sage leaves on top. Serve immediately.