Potato Gnocchi Recipe

Bake or boil potatoes

Preheat oven to 425°F (220°C) if baking. Prick whole russet potatoes a few times with a fork. Place directly on oven rack and bake 45–60 minutes until very tender when pierced. (Alternatively, place whole unpeeled potatoes in a large pot, cover with cold water, bring to a boil and simmer 25–40 minutes until fork-tender.)

Steam dry and mash

When potatoes are tender, while still hot transfer to a bowl or cutting board and let sit 5 minutes to cool slightly. Peel when cool enough to handle. Pass potatoes through a ricer or mash very finely with a fork/masher. Spread the mashed potato in a thin layer on a work surface or baking sheet and let steam off and dry for 10–15 minutes (this helps prevent gummy dough).

Combine potato, egg, and seasoning

Gather the cooled mashed potato into a mound on a lightly floured work surface. Make a well in the center, add the lightly beaten egg, 1 tsp fine salt, 1/2 tsp freshly ground black pepper, and the optional 1/4 cup grated Parmesan. Using a bench scraper or fork, begin to incorporate the egg into the potato.

Add flour and form dough

Sprinkle 1 1/2 cups of the all-purpose flour over the potato mixture and gently fold until a soft, slightly sticky dough forms. Add remaining flour a little at a time only as needed; dough should be tender and hold together but not stiff. Avoid overworking — stop as soon as it comes together (about 20–30 turns). If dough is too wet, add up to 2 tablespoons more flour; if too dry, sprinkle a teaspoon of cold water.

Shape into ropes

Divide dough into 4 equal pieces. Lightly flour your work surface. Roll each piece into a rope about 3/4 inch (2 cm) thick. Keep remaining pieces covered with a kitchen towel to prevent drying.

Cut and form gnocchi

With a bench scraper or knife, cut ropes into 3/4–1 inch (2 cm) pieces. To make ridges (optional), roll each piece down the tines of a fork with your thumb to create the classic gnocchi grooves, or press gently with a gnocchi board. Place formed gnocchi on a lightly floured baking sheet in a single layer; do not stack.

Bring water to boil

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Taste the water: it should be well seasoned.

Cook gnocchi

Working in batches to avoid crowding, drop gnocchi into boiling water. Stir gently to prevent sticking. Fresh gnocchi cook quickly: when they float to the surface, let them cook 30–60 seconds more until tender. Use a slotted spoon to transfer cooked gnocchi to a tray or directly to the finishing pan.

Make sage brown butter

While gnocchi cook, heat a large sauté pan over medium heat. Add 4 tablespoons unsalted butter and 1 teaspoon olive oil. When butter melts, add 12 fresh sage leaves. Swirl the pan; cook until butter foams and then turns golden-brown and aromatic (2–4 minutes). Watch closely to avoid burning; remove sage leaves when crisp and set aside on paper towel if you want them very crisp, or leave in butter.

Finish gnocchi in pan

Add cooked drained gnocchi to the brown butter. Toss gently to coat and sauté for 1–2 minutes until edges are lightly golden and the gnocchi are heated through. If pan is dry, add a tablespoon of reserved pasta cooking water to loosen the sauce. Taste and adjust salt and pepper.

Serve

Divide gnocchi among plates. Spoon brown butter and sage over each portion. Sprinkle with 1/2 cup freshly grated Parmesan and a grind of black pepper. Serve immediately.