Ingredients
Scale
- 2 cups of all-purpose flour
- 1 pound of russet potatoes, peeled and boiled
- 1 large egg
- Salt to taste
- Fresh sage leaves – 10-12
- 4 tablespoons of unsalted butter
- Olive oil (optional)
- Grated Parmesan cheese (for serving)
- Black pepper (to taste)
Instructions
- Boil the russet potatoes in salted water until tender, then drain and mash thoroughly. Let cool slightly.
- In a large bowl, mix the mashed potatoes with the egg and a pinch of salt. Gradually add flour and knead gently into a soft dough, avoiding overworking.
- Divide the dough into portions, roll into long ropes about ¾ inch in diameter, then cut into bite-sized pieces. Optionally, roll each over a fork or gnocchi board for ridges.
- Bring a large pot of salted water to a boil. Drop gnocchi gently into the boiling water and cook until they float, about 2-3 minutes. Use a slotted spoon to remove and set aside.
- Melt butter in a skillet over medium heat. Add sage leaves and cook until the butter is golden and nutty-smelling.
- Add cooked gnocchi to the skillet to coat with the sage butter sauce. Toss gently and let sit for a minute to absorb flavors.
- Serve the gnocchi garnished with grated Parmesan cheese and freshly ground black pepper.
Notes
- Fresh sage leaves are best for flavor, but dried can be used as a substitute.
- Ensure potatoes are mashable and free of lumps for a smooth dough.
- Cooking time may vary depending on potato type and size.
- For a vegetarian option, skip the Parmesan or use a dairy-free cheese alternative.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg