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Homemade Gnocchi

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 30 min
  • 55 min
  • $
Gatheredtable
adapted from Homemade by Yvette Van Boven

Ingredients

  • 2 pounds potatoes
  • 2 cups bread flour
  • pinch of salt
  • 1 egg
  • 2/3 cup thinly sliced fresh sage
  • 1 lemon, grated
  • 2 sticks of unsalted butter
  • a pinch of pepper to taste

Directions

To make gnocchi: 1. Boil potatoes for 25-30 minutes. 2. Remove skin and mash potatoes. 3. Add flour, salt and beaten egg. 4. Work everything into a smooth dough. 5. Roll dough out into a fat rope and divide rope into equal long sections. 6. Roll sections out into smaller skinnier ropes and cut into small cushions. 7. Roll cushions over the back of a fork to give each cushion small grooves. 8. They are ready to cook! Or save gnocchi under a dish towel until used. To make gnocchi with sage brown butter sauce: Prep: 1. Slice sage. 2. Grate 3 tablespoons of lemon peel. Make: 1. Cook gnocchi in boiling water. When the float to the surface they are ready, about 2 minutes. 2. Gently cook 12 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. 3. Meanwhile, melt remaining 4 tablespoons butter in large skillet, add gnocchi to skillet and sauté over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes. 4. Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute.

Notes

The gnocchi are delicious mashed with a potato masher and our team loved them! If you are striving for authenticity and a lighter texture, use a ricer or food mill.

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