Italian > Pasta > Gnocchi > Potato Gnocchi

Potato Gnocchi with Sage Butter Sauce Recipe

Ingredients with Measurements:
- 2 large potatoes, peeled and cubed
- 1 cup all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter
- 8-10 fresh sage leaves
- 1/4 cup grated Parmesan cheese

Special Equipment Needed:
- Large pot
- Potato ricer or masher
- Large mixing bowl
- Rolling pin
- Slotted spoon
- Skillet

Step-by-Step Instructions:

1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool for a few minutes.
2. Mash or rice the potatoes until smooth and let cool completely.
3. In a large mixing bowl, combine the mashed potatoes, flour, egg, salt, and black pepper. Mix until a dough forms.
4. Divide the dough into 4 equal parts and roll each part into a long, thin rope, about 1 inch in diameter.
5. Cut the ropes into 1-inch pieces and use a fork to make ridges on each piece.
6. Bring a large pot of salted water to a boil and add the gnocchi. Cook for 2-3 minutes or until they float to the surface.
7. While the gnocchi is cooking, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves are crispy.
8. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sage butter sauce. Toss to coat.
9. Sprinkle with grated Parmesan cheese and serve immediately.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Boiling water for gnocchi: 212°F (100°C)
Skillet for sage butter sauce: medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 380
Total fat: 18g
Saturated fat: 11g
Cholesterol: 90mg
Sodium: 470mg
Total carbohydrates: 45g
Dietary fiber: 3g
Sugar: 1g
Protein: 10g

Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Fresh thyme or rosemary can be used instead of sage for a different flavor.

Variations:
- Add cooked bacon or pancetta to the sage butter sauce for a smoky flavor.
- Top with toasted pine nuts or chopped walnuts for added crunch.

Tips and Tricks:
- Be careful not to overwork the dough when mixing the ingredients together, as this can result in tough gnocchi.
- To make the ridges on the gnocchi, press each piece against the tines of a fork and roll it down the fork's length.
- To prevent the gnocchi from sticking together, toss them with a little olive oil after cooking and before adding to the sauce.

Storage Instructions:
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
To reheat, simply warm the gnocchi in a skillet over low heat with a little butter or olive oil.

Presentation Ideas:
Serve the gnocchi in a shallow bowl or plate, topped with the sage butter sauce and grated Parmesan cheese.

Garnishes:
Garnish with additional fresh sage leaves or chopped parsley.

Pairings:
Pair with a crisp green salad and a glass of white wine.

Suggested Side Dishes:
Roasted vegetables or garlic bread make great side dishes for this recipe.

Troubleshooting Advice:
If the gnocchi dough is too sticky, add a little more flour until it comes together. If it's too dry, add a little more egg or water.

Food Safety Advice:
Be sure to cook the gnocchi thoroughly to prevent any risk of foodborne illness.

Food History:
Gnocchi is a traditional Italian dish that dates back to ancient Roman times. It was originally made with semolina flour and was considered a peasant food.

Flavor Profiles:
This dish is savory and buttery, with a hint of sage and Parmesan cheese.

Serving Suggestions:
Serve as a main course or as a side dish with your favorite Italian meal.

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Region: Italian

Taste: Creamy, Savory, Herbal, Earthy, Nutty