Gnocchi Recipe

Bake or boil potatoes

Preheat oven to 425°F (220°C) if baking. Choose 1 lb russet potatoes. Pierce potatoes a few times with a fork. For best texture, bake on a rimmed sheet for 45–60 minutes until very tender and a knife slides in easily. (Alternatively, boil whole potatoes in salted water until tender, 25–35 minutes depending on size.) Let cool slightly until warm but safe to handle.

Rice the potatoes

While still warm, cut potatoes in half and scoop flesh. Press the flesh through a ricer or mash finely with a fork or potato masher until smooth. Spread the riced/mashed potato on a clean work surface or tray and allow steam to escape for 5–10 minutes so it’s warm, not hot—excess steam makes the dough sticky.

Mix dough

Form the cooled riced potato into a small mound and make a well in the center. Sprinkle 1 tsp fine salt over the potato and add 1 large beaten egg into the well. Lightly beat the egg and incorporate with a fork, then sprinkle 1 to 1½ cups all-purpose flour evenly over the potato. Using your hands, gently fold and knead just until a soft dough forms. Add up to the full 1½ cups flour only as needed — dough should be slightly tacky but not sticky; avoid overworking to keep gnocchi light.

Portion and roll

Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rope about ¾ inch (2 cm) in diameter. Keep all unused dough lightly floured to prevent sticking.

Cut and shape

Using a bench scraper or knife, cut ropes into ¾ inch (2 cm) pieces. To shape: optionally roll each piece over the tines of a fork or a gnocchi board to create ridges and a slight hollow. Press gently with your thumb to create a small indentation for sauce to cling to. Place formed gnocchi on a lightly floured tray in a single layer, not touching.

Bring water to boil

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Keep a slotted spoon or spider ready. Heat 3 tbsp unsalted butter and 8 fresh sage leaves in a large skillet over medium-low heat until butter melts and begins to foam; watch carefully to prevent burning.

Cook gnocchi

Working in batches (do not overcrowd), drop gnocchi into the boiling water. They will sink then float as they cook. When gnocchi float (about 90 seconds to 2 minutes), let them float for 20–30 seconds more to ensure cooked through, then remove with a slotted spoon and transfer directly into the butter-sage skillet.

Pan-finish

Toss the cooked gnocchi gently in the butter and sage over medium heat for 1–2 minutes so they take on a light golden crust. If pan looks dry, add 1 tbsp extra-virgin olive oil or another tablespoon of butter. Season with freshly ground black pepper and taste for salt, adding a pinch if needed.

Serve

Divide gnocchi between plates, spoon remaining sage brown butter over them, and sprinkle with ¾ cup freshly grated Parmesan. Serve immediately.