Recipe
Gnocchi di patate al burro e salvia
Featherlight potato gnocchi in sage brown butter. The secret is dry, oven-baked potatoes and the courage to use as little flour as possible.
Gnocchi di patate al burro e salvia takes about 120 minutes and makes 4 servings. Each serving has 680 kcal.
- Preparation
- 45 minutes
- Cooking
- 75 minutes
- Total time
- 120 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 680 kcal
- Protein
- 16 g
- Carbohydrates
- 88 g
- Fat
- 29 g
Ingredients
- Potatoes1 kg
- All-purpose flour250 g
- Egg yolks2 pcs
- Salt1 tsp
- Butter100 g
- Fresh sage leaves12 pcs
- Parmesan50 g
Instructions
- 1
Bake the whole, unpeeled potatoes at 200 °C for about 60 minutes, until a skewer slides in without resistance - baking keeps them dry, which is the whole point.
- 2
Halve the hot potatoes, scoop out the flesh and press it through a potato ricer onto a floured work surface.
- 3
Spread the riced potato out and let the steam escape for 10 minutes - trapped moisture means more flour later.
- 4
Add the yolks, salt and about three quarters of the flour, and bring the dough together with a few gentle folds, adding flour only until it just stops sticking.
Tip: Knead as little as possible and stop adding flour early - every extra gram makes the gnocchi heavier. The dough should feel soft, almost fragile.
- 5
Cut the dough into pieces, roll them into 2 cm thick ropes on a floured surface and cut into pillows; roll each over a fork for ridges if you like.
- 6
Drop one test gnocco into boiling salted water: if it holds together, cook the rest in batches; if it dissolves, work a little more flour into the dough.
- 7
While the water returns to a boil, melt the butter with the sage leaves in a large pan and cook until the milk solids turn hazelnut brown and it smells nutty.
Tip: Brown butter goes from nutty to burnt in seconds - the moment it smells like hazelnuts and the foam settles, pull the pan off the heat.
- 8
Cook the gnocchi in batches; they are done about 30 seconds after they float to the surface - lift them out with a slotted spoon straight into the sage butter.
- 9
Toss with a splash of cooking water to glaze, then serve immediately with grated parmesan.
Cooking methods
On the stove
Keep the water at a lively but not violent boil - a furious boil breaks delicate gnocchi apart. Brown the butter over medium heat in a light-colored pan so you can watch the color turn.
On induction
Boil the gnocchi on power 7, not higher. Brown the butter on power 5 and switch off as soon as it smells nutty - with almost no residual heat you can catch it at the perfect moment.
Over an open fire
Doable at camp with practice: bake the potatoes in embers wrapped in foil, boil the gnocchi in a pot over steady flame and brown the butter in a pan at the edge of the fire, where the heat is gentle enough to control.
Recipe questions
- How long does this recipe take?
- Plan for about 120 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Boil the gnocchi on power 7, not higher. Brown the butter on power 5 and switch off as soon as it smells nutty - with almost no residual heat you can catch it at the perfect moment.
- Can I cook this recipe over an open fire?
- Yes. Doable at camp with practice: bake the potatoes in embers wrapped in foil, boil the gnocchi in a pot over steady flame and brown the butter in a pan at the edge of the fire, where the heat is gentle enough to control.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
