This Nonna-approved potato gnocchi delivers cloud-light pillows with perfect fork ridges. Learn the secret to dry potatoes, why 00 flour matters, and how to test dough texture with the ‘thumbprint trick’. Includes step-by-step photos for shaping and the only sauce pairing Italians respect!
⭐ Why Homemade Gnocchi Beats Store-Bought
✔ No rubbery texture – just light, fluffy clouds
✔ 3 critical dough tips to prevent toughness
✔ Freezer-friendly for make-ahead meals
Yields: 4-6 servings
Prep time: 45 minutes (including chilling)
Cook time: 20 minutes
Ingredients:
For the Gnocchi:
- 1.5 lbs (about 2-3 medium) Russet potatoes, scrubbed
- 1 large egg yolk
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Approximately 1 – 1.5 cups all-purpose flour, plus more for dusting
For the Brown Butter & Sage Sauce:
- 1/2 cup (1 stick) unsalted butter
- 15-20 fresh sage leaves
- Pinch of red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Additional grated Parmesan cheese, for serving
Equipment:
- Large pot
- Potato ricer or masher
- Large bowl
- Bench scraper (optional but helpful)
- Fork or gnocchi board
- Large skillet
- Slotted spoon
Step 1: Cook the Potatoes
Place the unpeeled potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 25-35 minutes.
Step 2: Peel and Rice the Potatoes
Drain the potatoes and let them cool slightly until you can handle them comfortably. Peel the potatoes while they are still warm. Using a potato ricer or a fine-mesh sieve over a large bowl, rice the potatoes. If you don’t have a ricer, mash the potatoes very thoroughly, ensuring there are no lumps.
Step 3: Form the Gnocchi Dough
Make a well in the center of the rice and potatoes. Add the egg yolk, Parmesan cheese, salt, and pepper to the well. Gently mix the wet ingredients into the potatoes. Gradually add the flour, starting with 1 cup, and mix until a soft, slightly sticky dough forms. Be careful not to overwork the dough, as this will make the gnocchi tough. Add more flour, a tablespoon at a time, if the dough is too sticky to handle.
Step 4: Knead and Shape the Dough
Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead it a few times until it comes together into a smooth ball. Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch thick.
Step 5: Cut the Gnocchi
Using a bench scraper or a knife, cut the ropes into 3/4-inch pieces.
Step 6: Shape the Gnocchi (Optional)
To create ridges that help the sauce cling to the gnocchi, you can roll each piece down a gnocchi board or the back of a fork. Lightly flour the board or fork. Press each piece of gnocchi with your thumb and roll it down, letting it curl slightly. If you prefer smooth gnocchi, you can skip this step. Place the shaped gnocchi on a lightly floured baking sheet.
Step 7: Cook the Gnocchi
Bring a large pot of salted water to a gentle boil. Drop the gnocchi into the boiling water in batches. Do not overcrowd the pot. The gnocchi will sink to the bottom and then rise to the surface when they are cooked. Once they float, cook for another 1-2 minutes.
Step 8: Make the Brown Butter Sauce
While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, and the sage leaves are crispy, about 3-5 minutes. Be careful not to burn the butter. If using, add the red pepper flakes during the last minute of cooking.
Step 9: Combine Gnocchi and Sauce
Using a slotted spoon, transfer the cooked gnocchi directly from the boiling water to the skillet with the brown butter and sage. Gently toss to coat the gnocchi with the sauce. Add a tablespoon or two of the pasta cooking water if needed to create a light emulsion. Season with salt and freshly ground black pepper to taste.
Step 10: Serve
Divide the gnocchi with brown butter and sage among plates. Garnish with extra crispy sage leaves and freshly grated Parmesan cheese. Serve immediately and enjoy!
💡 Pro Tips with Visual Cues
✔ Dough texture check: [Photo of perfect dough sticking slightly to finger]
✔ Overworked dough warning: [Photo comparison of smooth vs. cracked dough]
✔ Ridge how-to: [Close-up of fork technique]
🍽️ Serving Suggestions
📸 [Plated photos with all sauce options]
- Brown butter: Garnish with crispy sage leaves
- Gorgonzola: Toasted walnuts on top
- Marinara: Fresh basil chiffonade
🌡️ Storage
📸 [Photo of gnocchi on parchment-lined tray]
- Freeze raw: On tray, then bag for 3 months
- Cooked: Fridge 2 days (refresh in pan)
📊 Nutrition (Per Serving)
Calories: 320 | Protein: 8g | Carbs: 65g
Enjoy your delicious homemade Gnocchi!
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