Gnocchi Recipe

Bake or Steam Potatoes

Preheat oven to 425°F (220°C). Prick the russet potatoes all over with a fork and place directly on the oven rack or on a baking sheet. Bake until very tender when pierced, 45–60 minutes depending on size. Alternatively, you can steam whole potatoes until tender, about 40–50 minutes. Baking dries the interior more and produces lighter gnocchi.

Rice the Potatoes

While still hot but cool enough to handle, cut each potato in half and scoop flesh out. Pass the hot potato flesh through a potato ricer or press through a fine sieve onto a clean work surface or large bowl. Spread it so steam can escape and cool slightly for 5 minutes. Do not mash with a spoon or fork—use ricer for light texture.

Form the Dough

Mound the riced potato on the work surface and sprinkle the salt and optional grated Parmesan and nutmeg over it. Make a well in the center and add the lightly beaten egg. Gently fold the egg into the potato, then sprinkle about 1 1/2 cups of the flour over the potato. Using a bench scraper or your hands, gently combine until a soft dough forms. Add more flour, 1–2 tbsp at a time, only as needed to make a cohesive, slightly tacky dough that holds its shape. Do not overwork—the dough should be tender, not elastic. Total flour will be about 1 3/4–2 cups depending on potato moisture.

Portion and Shape

Divide the dough into 4 equal pieces. Roll each piece into a long rope about 3/4 inch (2 cm) thick. Using a bench scraper or knife, cut ropes into 3/4–1 inch (2–2.5 cm) pieces. If you like ridged gnocchi, roll each piece down the tines of a fork or use a gnocchi board to press and roll, creating a shallow indentation to help sauce cling. Lightly dust finished gnocchi with additional flour on a tray to prevent sticking.

Rest

Let shaped gnocchi rest on the tray, uncovered, for 15–20 minutes to form a light skin before boiling. If not cooking immediately, freeze gnocchi in a single layer on a tray until firm then transfer to a sealed container for longer storage.

Boil Gnocchi

Bring 4 liters of water to a rolling boil in a large pot and add 1 tablespoon coarse salt. Add gnocchi in batches (do not overcrowd). Fresh gnocchi will sink then float to the surface when cooked, about 2–3 minutes after they float. Use a slotted spoon to transfer cooked gnocchi to a plate or directly to the finishing pan.

Make Brown Butter & Sage Sauce

In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Continue to cook, swirling the pan, until butter foams and then begins to brown and develop a nutty aroma and amber color (about 3–4 minutes). Watch carefully to avoid burning. Add the fresh sage leaves and fry for 20–30 seconds until crisp and fragrant. Remove from heat.

Finish & Toss

Add the drained gnocchi to the skillet with brown butter and sage (return to low-medium heat if pan has cooled). Gently toss or stir for 1–2 minutes so the gnocchi are coated and get lightly golden edges. Add a couple of tablespoons of reserved cooking water if needed to loosen the sauce. Taste and season with freshly ground black pepper. Stir in 1/2 cup grated Parmesan and a drizzle (about 1 tsp) of extra virgin olive oil if using.

Serve

Divide gnocchi among warm plates, spooning extra browned butter and crispy sage over each portion. Top with additional grated Parmesan to taste and finish with a crack of black pepper. Serve immediately.