There’s something magical about the way a few humble ingredients—potatoes, flour, butter, and sage—can come together to create a dish that feels like a warm hug from Nonna herself. Potato Gnocchi with Sage Butter is one of those recipes that straddles the line between rustic simplicity and elegant indulgence. Picture this: tender, pillowy dumplings cradled in a pool of golden, nutty brown butter, each bite punctuated by the earthy crunch of fried sage leaves. It’s the kind of meal that makes you want to linger at the table, savoring every last morsel.
Whether you’re a pasta-making novice or a seasoned home cook, this recipe is your ticket to restaurant-quality gnocchi without the fuss. Let’s dive into the secrets of crafting light, airy gnocchi and a sage butter sauce so good, you’ll want to drink it with a spoon.
Why This Recipe Works
- Minimal ingredients, maximum flavor: No fancy pantry items required—just good-quality staples that sing when treated right.
- Technique is everything: From ricing hot potatoes to mastering the perfect brown butter, small details make all the difference.
- Endlessly adaptable: Swap in herbs, cheeses, or even sweet potatoes to make it your own.
The Story Behind the Sauce
Gnocchi has been warming bellies since Roman times, but it’s the Northern Italians who perfected the art of pairing these delicate dumplings with sage butter sauce (burro e salvia). It’s a marriage of textures and flavors that’s stood the test of time—earthy, aromatic, and utterly irresistible.
Essential Ingredients & Tools
Ingredients for the Gnocchi
- 2 lbs (900g) russet potatoes – The high starch content is key for that perfect, fluffy texture.
- 1 1/4–1 1/2 cups (150–180g) all-purpose flour – Start with less; you can always add more.
- 1 large egg yolk – The glue that holds it all together.
- 1 tsp fine sea salt – Because seasoning matters, even in dough.
Ingredients for the Sage Butter Sauce
- 1/2 cup (113g) unsalted butter – The star of the show. Splurge on the good stuff.
- 20–25 fresh sage leaves – Crispy fried sage is a game-changer.
- 1–2 garlic cloves, lightly smashed – Optional, but adds a subtle depth.
- Salt and black pepper – To taste.
- 1/4 cup grated Parmesan – Because everything’s better with cheese.
Tools You’ll Need
- Potato ricer or food mill – Essential for smooth, lump-free potatoes. No ricer? A fine-mesh sieve and a spatula will work in a pinch.
- Large pot for boiling – A wide, shallow one is ideal.
- Skillet (non-stick or cast iron) – For that perfect brown butter.
- Bench scraper or knife – To portion the dough.
- Slotted spoon – For fishing out your gnocchi like a pro.
Serves: 4 | Prep: 60 min | Cook: 20 min | Total: 80 min
How to Make Potato Gnocchi with Sage Butter
- Prep the Potatoes
Bake or boil your 2 lbs (900g) russet potatoes whole and unpeeled—this keeps them from absorbing excess water. When a knife slides in without resistance, they’re ready. Pro tip: Rice them while they’re still hot. This breaks down the fibers and ensures a silky texture. Spread the riced potatoes on a tray to cool completely; patience here prevents gummy gnocchi later.
- Make the Dough
Gently mix the cooled potatoes with the 1 large egg yolk and 1 tsp fine sea salt. Add 1 1/4–1 1/2 cups (150–180g) all-purpose flour gradually, stopping as soon as the dough comes together. Think of it like making a snowball—just enough pressure to hold its shape, but not so much that it turns into a hockey puck. Overworking the dough is the enemy of tender gnocchi.
- Shape the Gnocchi
Divide the dough into quarters and roll each into a rope about as thick as your thumb. Cut into 1-inch pieces, then roll each piece down the tines of a fork to create those signature ridges. These nooks and crannies are prime real estate for catching every drop of that sage butter.
- Cook the Gnocchi
Bring a pot of salted water to a gentle boil—think of it as a simmer with ambition. Drop in the gnocchi in batches; they’ll tell you they’re done by floating to the surface like little clouds. Scoop them out with a slotted spoon and transfer directly to the waiting sage butter. No rinsing—that starchy coating is your sauce’s best friend.
- Brown the Butter
Melt the 1/2 cup (113g) unsalted butter over medium heat. Too high, and it’ll go from golden to burnt in seconds. Once the foaming subsides, add the 20–25 fresh sage leaves and optional 1–2 garlic cloves, lightly smashed. Swirl the pan like you’re panning for gold, watching as the butter turns a deep amber and smells like toasted nuts. Remove the garlic before it turns bitter—its job is done.
- Bring It All Together
Toss the gnocchi in the skillet, letting them soak up all that buttery goodness. If the sauce feels tight, a splash of pasta water will loosen it up. Plate immediately, shower with 1/4 cup grated Parmesan, and finish with a crack of black pepper. For the ultimate flourish, drizzle a little extra brown butter over the top.
Pro Technique
The Rice-and-Cool Method
Ricing hot potatoes is non-negotiable—it’s the difference between gnocchi that’s light as air and gnocchi that could double as paperweights. Cooling them fully ensures they won’t greedily soak up too much flour, leaving you with a tough, dense dough.
Brown Butter Mastery
Butter is a fickle friend. It’ll go from pale gold to burnt umber in the blink of an eye. Keep the heat moderate and swirl the pan constantly. When it smells like hazelnuts and has the color of a autumn leaf, it’s ready. A pinch of sugar can help coax out those caramelized flavors without risking a scorched pan.
Chef’s Wisdom
The Flour Dilemma
It’s tempting to keep adding flour until the dough feels like Play-Doh, but resist. Gnocchi should be soft and slightly sticky. Test a single piece in boiling water—if it holds its shape, you’re golden. If it dissolves, knead in a tablespoon more flour and try again.
Sage Wisdom
Dry sage leaves crisp up beautifully; wet ones will steam. Pat them dry before frying, and don’t overcrowd the pan. For an extra layer of flavor, steep the sage stems in the warm butter for a few minutes before removing them and adding the leaves.
Storage & Freshness Guide
Freezing Uncooked Gnocchi
Arrange them on a parchment-lined tray, freeze until solid, then transfer to a zip-top bag. They’ll keep for 2 months—cook straight from frozen, adding an extra 30 seconds to the boiling time.
Leftover Makeover
Store sauced gnocchi in the fridge for up to 24 hours. Reheat gently in a skillet with a splash of water or broth to revive the sauce. Microwaving is a one-way ticket to rubber city—just don’t do it.
Food Safety
Egg-enriched dough doesn’t keep as long as plain pasta. If you’re storing raw dough, refrigerate for no more than 8 hours or freeze it. Toss it if it develops an off smell or gray spots.
Nutrition Profile
Each serving is a comforting balance of carbs, fats, and a touch of protein—perfect for fueling a cozy night in.
| Nutrient | Amount per serving |
|---|---|
| Calories | 550 |
| Protein | 12g |
| Carbohydrates | 70g |
| Fat | 25g |
| Fiber | 4g |
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette: The peppery bite of arugula and bright acidity of lemon cut through the richness of the butter. Toss in some shaved fennel for extra crunch.
- Roasted Garlic White Beans: Creamy, garlicky beans mirror the gnocchi’s texture and add a protein boost.
Drinks
- Pinot Grigio: Crisp and acidic, it’s the perfect counterpoint to the dish’s richness.
- Light Barbera: A low-tannin red that won’t overpower the butter.
Something Sweet
- Honey-Drizzled Figs: Their floral sweetness is a natural partner for sage.
- Dark Chocolate Espresso Truffles: Bitter cocoa and coffee notes echo the nuttiness of the brown butter.
Ingredient Variations and Their Impact
- Sweet Potato Gnocchi
Swap half the russets for Roasted Sweet Potatoes. Their natural sweetness pairs beautifully with sage. Just be prepared to add a bit more flour—they’re thirstier than their russet cousins.
- Gluten-Free Gnocchi
Use a 1:1 gluten-free flour blend with xanthan gum. A tablespoon of psyllium husk can help mimic the elasticity of gluten without weighing things down.
- Herb-Infused Dough
Fold in chopped parsley or chives for a pop of color and freshness. Blanching the herbs first keeps them vibrant and mellows any bitterness.
- Ricotta Gnocchi
Replace a third of the potatoes with well-drained ricotta. Whisk it with the egg yolk first for a smoother incorporation.
- Brown Butter & Walnut
Top with toasted walnuts instead of Parmesan for a crunchy contrast. For a subtle twist, infuse the butter with a star anise pod—it adds a whisper of licorice that plays well with the sage.
FAQs
Q: Can I use instant mashed potatoes?
A: Please, for the love of all things holy, no. The texture just isn’t the same.
Q: Why did my gnocchi fall apart?
A: Likely too little flour or overhandling the dough. Adjust gradually and handle with care.
Q: Can I make the dough ahead?
A: Absolutely. Refrigerate for up to 8 hours, or freeze for longer storage.
Final Thought
This isn’t just a recipe—it’s an invitation to slow down, to savor the process as much as the result. Because the best meals aren’t just about what’s on the plate; they’re about the love that goes into making them. Now, go forth and gnocchi!
Potato Gnocchi with Sage Butter: A Love Letter to Italian Comfort Food
Make the best Potato Gnocchi with Sage Butter—pillowy dumplings in nutty brown butter with crispy sage. A simple, soul-warming Italian classic. Try it tonight!
Ingredients
For the Gnocchi
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2 lbs russet potatoes (900g)
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1 1/4–1 1/2 cups all-purpose flour (150–180g)
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1 large egg yolk
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1 tsp fine sea salt
For the Sage Butter Sauce
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1/2 cup unsalted butter (113g)
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20–25 fresh sage leaves
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1–2 garlic cloves (lightly smashed)
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Salt and black pepper (to taste)
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1/4 cup grated Parmesan
Instructions
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Bake or boil potatoes whole until tender. Rice while hot, then cool completely.01
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Mix cooled potatoes with egg yolk and salt. Gradually add flour until dough just holds together.02
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Divide dough into 4 portions. Roll into ropes, cut into 1-inch pieces, and roll each piece down a fork to create ridges.03
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Boil gnocchi in salted water until they float (1–2 minutes). Remove with a slotted spoon.04
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Melt butter in a skillet over medium heat. Add sage and optional garlic. Swirl until butter turns amber-brown. Remove garlic.05
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Toss gnocchi in the sage butter. Serve with Parmesan and cracked black pepper.06
