Homemade Potato Gnocchi with Brown Butter and Sage
Potato ricer gnocchi dough rolled into ridges, boiled then served with brown butter, sage, pine nuts and parmesan.
- 600 g floury potatoes
- 150 g plain flour
- 1 piece egg
- 80 g butter
- 15 g fresh sage
- 60 g parmesan cheese
- 30 g pine nuts
- 1 pinch nutmeg
- 1 tsp sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Boil whole unpeeled potatoes for 20-25 minutes until very tender, then drain and cool slightly
- Step 2
Peel potatoes while still warm and pass through a potato ricer or fine sieve onto a clean work surface
- Step 3
Make a well in the potato, add beaten egg, salt, nutmeg and most of the flour
- Step 4
Gently bring together to form a soft dough, adding more flour if too sticky
- Step 5
Divide dough into 6 portions and roll each into a 2cm thick rope on floured surface
- Step 6
Cut each rope into 2cm pieces and roll over a fork or gnocchi board to create ridges
- Step 7
Bring a large pan of salted water to boil, cook gnocchi in batches until they float (2-3 minutes)
- Step 8
Meanwhile, melt butter in a large pan over medium heat until it turns golden and smells nutty
- Step 9
Add sage leaves to brown butter and fry until crispy, then add pine nuts for 1 minute
- Step 10
Add drained gnocchi to the brown butter sauce, toss gently and serve with grated parmesan
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