Gnocchi in Brown Sage Butter – Easily Homemade

Fresh potato gnocchi are surprisingly simple to make. Their rustic, handmade shape is part of their charm, while brown sage butter creates a flavorful sauce from only a few ingredients.

The gnocchi can also be frozen. Cook them directly from frozen in gently simmering salted water; they are ready when they rise to the surface. Adding more durum wheat semolina to the dough will produce firmer gnocchi.

Recipe details

• Preparation: 45 minutes
• Cooking: 15 minutes
• Total time: 1 hour
• Servings: 4
• Gnocchi yield: Approximately 700 g

Ingredients

For the gnocchi

• 500 g floury or starchy potatoes
• 250 g type 550 flour
• 50 g durum wheat semolina
• 1½ teaspoons salt

For the sage butter

• 100 g butter
• 25–30 sage leaves
• 1 garlic clove, pressed or finely grated
• Sea salt and freshly ground black pepper, to taste
• Shaved or grated Parmesan, for serving

Instructions

1. Cook the potatoes in boiling water for approximately 20–25 minutes, depending on their size. Drain, allow the steam to escape briefly, and peel them.
2. Press the warm potatoes through a potato ricer into a large bowl.
3. Add the flour, durum wheat semolina, and salt. Knead by hand until a smooth dough forms.
4. Place the dough on a lightly floured work surface. Divide it into portions and roll each portion into a long rope approximately 1.5–2 cm thick.
5. Cut the ropes into pieces approximately 1–2 cm long.
6. If desired, press each piece gently against a flour-dusted fork to create grooves and an oval shape.
7. Bring a large pot of lightly salted water to a gentle simmer. Cook the gnocchi in batches if necessary. When they float to the surface, remove them with a slotted spoon and set them aside.
8. Meanwhile, melt the butter in a large frying pan and let it foam lightly. Add the sage leaves and fry for 3–4 minutes, until crisp. Add the garlic near the end and cook it briefly without letting it burn.
9. Drain the cooked gnocchi briefly, then add them to the sage butter and toss gently to coat.
10. Divide among plates, season with sea salt and black pepper, and finish with Parmesan.

Helpful tip

Use a large, wide pot for both cooking the potatoes and simmering the gnocchi. Rinse it between steps to keep cleanup simple.