Dec

Potato Gnocchi with Butter and Sage

Potato Gnocchi with Butter and Sage or Gnocchi di Patate con Burro e Salvia, is a classic Italian dish with roots deep in the culinary traditions of Northern Italy. Gnocchi, which translates to “little dumplings,” are pillows of dough typically made with potatoes, flour, and eggs. The dish showcases the simplicity and elegance of Italian home cooking, where humble ingredients come together to create a comforting and flavorful meal. The combination of delicate potato gnocchi, rich butter, and aromatic sage reflects the essence of Northern Italian cuisine, where regional flavors and traditions are cherished.

Difficulty

Moderate

Wine Pairings

Not Available

Servings For :

4 People

Timing

Approximately 40 minutes of preparation and cooking

Cost

Inexpensive

Italy Region

Not Available

Calories

Not Available

Ingredients

For the Gnocchi:

1 kg (about 2.2 pounds) of potatoes, preferably starchy varieties like Russet
200g (about 1 1/2 cups) of all-purpose flour, plus extra for dusting
1 large egg
Salt

For the Sauce:

150g (about 2/3 cup) of unsalted butter
A handful of fresh sage leaves
Salt and black pepper to taste
Grated Parmigiano-Reggiano cheese for serving (optional)

Preparation

For the Gnocchi:

Boil the potatoes in their skins until they are tender. This should take about 20-25 minutes.
While the potatoes are still warm, peel and mash them until smooth. Let them cool slightly.
Add the flour, egg, and a pinch of salt to the mashed potatoes. Mix until the ingredients come together to form a soft dough.
On a floured surface, divide the dough into small portions and roll each portion into a long, thin rope.
Cut the rope into bite-sized pieces and use the back of a fork to create ridges on the gnocchi.
Place the gnocchi on a floured tray to prevent sticking.

For the Sauce:

In a large pot, bring salted water to a boil.
In a separate pan, melt the butter over medium heat. Add the sage leaves and let them infuse the butter with their aroma. Season with salt and black pepper.
Once the water is boiling, carefully add the gnocchi. Cook them until they float to the surface, indicating they are done. This should take about 2-3 minutes.
Using a slotted spoon, transfer the cooked gnocchi to the pan with the sage butter. Toss gently to coat the gnocchi with the flavorful sauce.
Serve the Potato Gnocchi with Butter and Sage hot, optionally garnished with grated Parmigiano-Reggiano cheese.
Enjoy this delightful and comforting dish that captures the essence of Northern Italian simplicity.