Sage Run Gnocchi Recipe

Bake potatoes

Preheat oven to 400°F (200°C). Pierce the russet potatoes a few times with a fork and place directly on the oven rack or on a baking sheet. Bake until very tender, about 45–60 minutes depending on size. Alternatively, boil whole potatoes in their skins until tender, 25–30 minutes. Let cool slightly until you can handle them.

Rice potatoes and form dough

While still warm, halve the potatoes and scoop flesh into a large bowl or pass through a ricer into the bowl. Spread the cooked potato a bit in the bowl to release steam and cool for 5 minutes. Sprinkle 1 tsp salt, pepper, and the beaten egg over the potato. Add 1 1/2 cups of flour and gently fold together with a bench scraper or fork to form a soft dough. Add remaining flour a few tablespoons at a time only if dough is too sticky — you want a soft, slightly tacky dough (do not overwork).

Shape gnocchi

Dust your work surface with flour. Divide dough into 4 portions. Roll each into a log about 3/4" thick. Cut into 3/4" pieces. If desired, roll each piece over the tines of a fork to create ridges or gently press with a gnocchi board. Place formed gnocchi on a lightly floured sheet pan in a single layer, not touching.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into boiling water; they are done when they float to the surface, about 1–2 minutes. Use a slotted spoon to transfer cooked gnocchi to a rimmed sheet pan lined with parchment and toss lightly with a touch of olive oil to prevent sticking. Reserve 1/2 cup of the cooking water.

Roast or sauté squash

Preheat oven to 425°F (220°C) if roasting. Toss the butternut squash cubes with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast on a sheet pan in a single layer until tender and lightly caramelized, 20–25 minutes, turning once. Alternatively, sauté in a large skillet over medium heat for 10–12 minutes until tender and golden. Set aside.

Wilt kale

In the same skillet you will later use for tossing (preferably large, heavy skillet), add the torn kale and a splash (1–2 tbsp) of reserved gnocchi cooking water or a tablespoon of olive oil. Cook over medium heat, stirring, until wilted but still bright green, about 2–3 minutes. Season with a pinch of salt. Remove kale to a bowl and reserve.

Heat 1 tsp olive oil in a skillet over medium-high heat. Add the sliced smoked sausage in a single layer and sear until browned and slightly crisp at the edges, about 3–4 minutes per side. Transfer to a plate and keep warm. Spoon off excess rendered fat from the pan, leaving about 1–2 tsp to build the sauce (or wipe and start fresh for the brown butter step if too much fat).

Crisp sage

In the same large skillet (wipe out if there is too much sausage fat, leaving about 1 tsp fat), add 2 tbsp of the butter over medium heat. When the butter starts to foam, add half the sage leaves (about 6) and fry until crisp, about 30–45 seconds. Remove the crisped sage to a paper towel-lined plate for garnish.

Make brown butter

To the skillet with the foaming butter, add the remaining 4 tbsp butter and continue cooking, swirling the pan frequently until the butter browns and gives a nutty aroma, 2–3 minutes. Watch closely to avoid burning. Add the minced garlic and cook for 15–20 seconds until aromatic (do not let garlic brown).

Finish sauce

Turn heat to low and stir in lemon juice, 1/4 tsp red pepper flakes, 1/4 tsp salt, 1/4 tsp black pepper and 1/4 cup reserved gnocchi cooking water (if needed to loosen). Remove from heat and stir in grated Parmesan until melted and emulsified. Taste and adjust seasoning.

Increase heat to medium. Add roasted butternut squash, wilted kale, seared smoked sausage, and cooked gnocchi to the skillet with the sage brown butter. Toss gently to coat, adding up to the remaining reserved gnocchi cooking water by tablespoons if the mixture seems dry (reserve a total of about 1/2 cup originally). Cook just until everything is heated through and the gnocchi develop some golden sear, 2–3 minutes, turning occasionally.

Taste and adjust with additional salt, pepper or lemon juice as desired. Transfer to a serving platter or divide among plates. Sprinkle with the remaining Parmesan and crumble or place the reserved crisped sage leaves on top as garnish. Drizzle with the optional finishing olive oil or a small pat of butter if desired.

Serve immediately while hot so the gnocchi remain crisp at the edges and the sage retains some crunch.