Homemade Gnocchi with Browned Butter Sage and Parmesan
Serves: 2 servings
  • 2 large Russet potatoes, about 2 pounds
  • 1½ cups flour
  • 2 teaspoons kosher salt
  • 1 egg, lightly beaten
Browned Butter:
  • ¼ cup butter
  • 1 small bunch sage leaves
  • 1 tablespoon lemon juice
  • 1 ounce Parmesan cheese, grated or shaved
  • Fresh cracked black pepper
  1. To make the gnocchi, prick the potatoes with a fork and put in the microwave and cook for 10 minutes, until soft and easily pierced with a knife. Let sit until cool enough to handle, then remove the skins.
  2. Grate the potatoes on a box grater and transfer to a large bowl. Add the flour, salt, and egg.
  3. Mix until the flour is incorporated and you have a soft dough. Cut in half and wrap one half with plastic wrap. Store in the refrigerator for later.
  4. Cut the second half into 2 inch strips and roll into a cylinder. Cut into 1-inch pieces.
  5. Bring a pot of salted water to boil. Add the gnocchi to the pot and cook until they start to float. Remove with a slotted spoon and transfer to a bowl.
  6. To make the butter, put the butter in a large stainless steel skillet. Over medium low heat, cook until the butter is golden brown, and smells nutty. Add the sage leaves and cook for a minute. Remove.
  7. Add the gnocchi to the pan and let cook until lightly browned. Add the lemon juice. Transfer to plates or bowls and add the cheese, sage leaves, and pepper.
Recipe by Tiny Red Kitchen at https://www.tinyredkitchen.com/recipes/homemade-gnocchi-with-browned-butter-sage-and-parmesan