About this Dish
Soft, pillowy potato dumplings tossed in butter, sage, or tomato sauce.
History & Origin
Gnocchi predates the potato in Italy — early versions used breadcrumbs or semolina, with potato gnocchi only becoming common after the vegetable arrived from the Americas.
IngredientsServes 3
🥔Russet potatoes, 1kg (about 4 large)
🌾All-purpose flour, 200g plus extra for dusting
🥚1 large egg, lightly beaten
🧂Fine salt, 1 teaspoon plus more for boiling water
🧈Unsalted butter, 60g
🌿Fresh sage leaves, 10-12 leaves
🧀Parmesan cheese, 50g freshly grated
🫙Black pepper, freshly ground to taste
Method
1
Preheat your oven to 200°C (400°F). Pierce the potatoes all over with a fork and bake directly on the oven rack for 50-60 minutes until completely tender when pierced. Baking instead of boiling keeps the potatoes dry, which is key to light gnocchi.2
While still hot, cut the potatoes in half and scoop out the flesh. Press it through a potato ricer or fine grater onto a clean, lightly floured surface and spread it out to let the steam escape for about 5 minutes.3
Make a well in the centre of the cooled potato mound and add the beaten egg, salt, and 150g of the flour. Gently bring everything together with your hands, adding more flour a little at a time until you have a soft, slightly sticky dough — be careful not to overwork it.4
Divide the dough into 6 portions. On a lightly floured surface, roll each portion into a long rope about 1.5cm thick, then cut into 2cm pieces. Press each piece gently against a fork and roll to create the classic ridged shape, or leave them plain.5
Bring a large pot of well-salted water to a rolling boil. Cook the gnocchi in batches — they are ready about 30 seconds after they float to the surface. Remove them with a slotted spoon and set aside.6
Meanwhile, melt the butter in a large frying pan over medium heat and add the sage leaves. Cook for 2-3 minutes until the butter turns golden and nutty and the sage leaves are crisp — keep a close eye so it doesn't burn.7
Add the cooked gnocchi to the pan and toss gently to coat in the sage butter for about 1 minute. Serve immediately topped with plenty of freshly grated Parmesan and a good crack of black pepper.User Reviews
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