Equipment
* optional
Ingredients
Gnocchi Dough
- 1000 g starchy potatoes, whole, unpeeled
- 250 g all-purpose flour
- 1 egg, lightly beaten
- 5 g fine sea salt
Sage Butter Sauce
- 100 g unsalted butter
- 15 g fresh sage leaves
- 50 g vegetarian parmesan cheese, grated
- black pepper, freshly cracked
Nutrition (per serving)
Method
Place the whole, unpeeled potatoes in a large pot and cover with cold water. Bring to a boil at 100°C/212°F and cook until easily pierced with a fork.
Drain the potatoes. While they are still hot, carefully peel off the skins using a small knife or your fingers.
Pass the hot peeled potatoes through a potato ricer directly onto a clean, lightly floured surface.
Spread the riced potatoes out into a thin layer to let the steam escape. Allow them to cool slightly for about 10 minutes so they do not scramble the egg.
Sprinkle the salt evenly over the potatoes. Create a small well in the center and add the beaten egg.
Gradually sprinkle the flour over the mixture. Use your hands or a bench scraper to gently fold the dough together. Knead gently just until a soft, slightly tacky dough forms. Do not overmix.
Divide the dough into four equal portions. Roll each portion into a long rope about 2 centimeters thick. Cut the rope into 2 centimeter pieces. Place the finished pieces on a lightly floured tray.
Bring a large pot of generously salted water to a boil at 100°C/212°F. Drop the gnocchi into the water in two batches. Cook until they float to the surface.
While the gnocchi boil, melt the butter in a large skillet over medium heat. Once it foams, add the fresh sage leaves. Cook until the butter turns golden brown and gives off a nutty aroma.
Using a slotted spoon, scoop the floating gnocchi directly from the boiling water into the skillet with the brown butter sauce. Toss gently to coat the dumplings completely.
Divide the gnocchi among serving plates. Garnish with the grated parmesan cheese and freshly cracked black pepper.
Chef's Notes
- Always use starchy, floury potatoes like Russets. Waxy potatoes require too much flour to form a dough, which results in leaden, heavy dumplings.
- Ricing the potatoes while they are still hot ensures the starch remains fluffy. If you wait until they are completely cold, the mash becomes gluey.
- When transferring gnocchi to the pan sauce, allowing a small amount of the starchy pasta water to cling to the dumplings helps emulsify the brown butter into a glossy sauce.
- If your dough feels too wet, resist the urge to add massive amounts of flour. Dust the surface and your hands instead to keep the dumplings light.
Storage
Refrigerator: 3 days — Store cooked gnocchi and sauce separately if possible. Toss cooked gnocchi in a little oil to prevent sticking.
Freezer: 1 month — Freeze uncooked gnocchi on a floured baking sheet until solid, then transfer to an airtight bag.
Reheating: Pan-fry directly from the fridge in butter, or drop frozen uncooked gnocchi straight into boiling water without thawing.
