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.
- 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 kom
- Salt1 žličica
- Butter100 g
- Fresh sage leaves12 kom
- 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.
6 more steps in the app
The rest lives in the app
Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
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.
