Gnocchi Recipe

Prep and cook potatoes

Preheat the oven to 425°F (220°C). Prick the whole russet potatoes a few times with a fork. Place the potatoes directly on an oven rack or on a baking sheet and bake until very tender when pierced with a skewer, about 45–60 minutes depending on size. Baking dries the flesh and yields lighter gnocchi. When cool enough to handle, slice each potato in half, scoop flesh into a ricer or mash through a fine sieve onto a clean work surface. Spread the riced/mashed potato in an even layer to allow steam to escape and cool slightly (about 5–10 minutes).

Make the dough

Gather the riced potato into a mound on the work surface and sprinkle 1 1/2 cups (reserve remaining 1/4 cup) of the flour over the potato. Make a well in the center and crack in the egg. Sprinkle 1 tsp of salt and the black pepper over the potato. Using a fork, gently incorporate the egg into the potato, then begin folding in the flour a little at a time. Work quickly and gently — do not overmix or overwork the dough. When the mixture begins to hold together, use your hands to bring it into a soft, slightly tacky dough. If the dough is very sticky, add the reserved flour 1 tablespoon at a time just until manageable; if too dry, wet your hands and press to bring it together. Aim for a dough that is soft but not wet (total flour will vary with potato moisture).

Portion and roll

Divide the dough into 6 equal pieces. Lightly flour your work surface and roll each piece into a rope about 3/4 inch (2 cm) in diameter. Keep the remaining portions covered so they don't dry out.

Cut and shape gnocchi

Using a bench scraper or knife, cut the ropes into 3/4-inch (2 cm) pieces. If desired, gently roll each piece over the tines of a fork or a gnocchi board to form ridges and a small indent — this helps sauce cling. Place formed gnocchi in a single layer on a lightly floured baking sheet, leaving a little space between pieces to prevent sticking.

Cook gnocchi

Bring a large pot of salted water to a gentle boil (about 1 tablespoon salt per 4–5 liters water). Working in batches, drop gnocchi into the boiling water without crowding. Stir gently once to prevent sticking. When gnocchi float to the surface (2–3 minutes), allow them to cook 30–60 seconds more for a pillowy texture, then scoop out with a slotted spoon into a colander or onto a plate. Repeat with remaining batches.

Finish in butter-sage sauce

While the gnocchi cook, melt the unsalted butter in a large skillet over medium heat. Add the sage leaves and cook until the butter foams and the edges of the sage crisp slightly, 2–3 minutes. Remove from heat if the butter begins to brown too quickly; or continue to cook to a light nutty brown for a richer flavor (watch carefully to avoid burning). Add the drained gnocchi to the skillet and gently toss to coat in the butter and to warm through for 1–2 minutes. Taste and season with the remaining 1 tsp salt if needed, and a few grinds of black pepper.

Serve

Transfer gnocchi to warmed plates or a serving dish. Sprinkle with freshly grated Parmesan cheese and garnish with a few extra crisped sage leaves. Serve immediately.