Brown Butter Sage Gnocchi Recipe

Bake or steam potatoes

Preheat oven to 425°F (220°C). Prick the potatoes a few times with a fork and place directly on the oven rack. Bake until tender when pierced, about 45–60 minutes depending on size. (Alternatively, steam whole potatoes until tender, about 35–45 minutes.) Allow potatoes to cool just enough to handle but still hot.

Rice potatoes

While still warm, cut potatoes in half and press flesh through a ricer or fine grater onto a clean work surface or into a bowl. Do not mash with a spoon or food processor—aim for light, fluffy, lump-free potato.

Combine with flour and egg

Spread the riced potatoes into a thin mound, sprinkle with the 1 tsp fine sea salt, 1/2 tsp black pepper, and the grated Parmesan (if using). Make a well in the center and add the beaten egg. Toss gently with your hands or a bench scraper to incorporate the egg, then begin folding in 1 3/4 cups flour a little at a time until a soft, slightly tacky dough forms. Use only as much flour as needed—the dough should hold together but remain tender.

Shape gnocchi

Lightly flour your work surface. Divide the dough into 4 equal pieces. Roll each piece into a rope about 3/4 inch (2 cm) in diameter. Cut ropes into 3/4–1 inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges (this helps sauce cling). Lightly dust finished gnocchi with a little flour on a tray or floured surface; avoid piling them so they don’t stick.

Cook gnocchi

Bring a large pot of water to a rolling boil and add the 2 tsp coarse sea salt. Working in batches, add gnocchi to the boiling water. Stir gently so they don’t stick. When gnocchi float to the surface (about 1–2 minutes), let them cook for another 30–45 seconds, then remove with a slotted spoon or spider into a warm bowl. Reserve 1 cup of the starchy cooking water before draining the final batch.

Prepare brown butter and sage

While the gnocchi cooks, melt the 8 tbs (1 stick) butter in a wide skillet over medium heat. Add the smashed garlic clove if using (this is optional for a subtle garlic note). Swirl the pan frequently; the butter will foam, then begin to turn a light golden color and develop a nutty aroma—watch closely to avoid burning. After about 4–6 minutes total, when the milk solids are golden brown and the butter smells toasted, remove and discard the garlic clove. Add the fresh sage leaves to the brown butter and cook 15–30 seconds until crisped and fragrant. If the butter foams vigorously, reduce heat to medium-low.

Finish sauce with lemon and nuts

Remove the pan from heat. Zest the lemon into the butter and add up to 1 teaspoon lemon juice if you want a bright lift. Add the toasted pine nuts or walnuts (if using) and stir.

Toss gnocchi in sauce

Add the cooked gnocchi to the skillet with the brown butter sage. Return the pan to low heat and gently toss the gnocchi in the butter so they are evenly coated. If the sauce seems dry, add a few tablespoons of reserved cooking water, a splash at a time, until a glossy, silky coating forms. Taste and adjust seasoning with salt and freshly ground black pepper.

Serve

Divide gnocchi among warmed plates. Sprinkle generously with 3/4 cup grated Parmesan or Pecorino, a little extra chopped toasted nuts if using, and a few extra crisp sage leaves for garnish. Drizzle a tiny bit of extra-virgin olive oil if desired. Serve immediately.