Homemade Gnocchi with Browned Butter Sage and Parmesan

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I’ve always like making things from scratch, and I’ve been doing a lot more of that lately — hasn’t everybody?
My latest was homemade gnocchi. It’s surprisingly easy, making it a worthwhile effort for a weekend meal.
If you look for homemade gnocchi recipes, you’ll find most want you to use a food mill or potato ricer, of which I have neither. What I do have is a cheese grater, which is perfect for this project. So use what you have here. You can use a fork to give them a more traditional look if you want, but that was too much trouble for me so I skipped it.
I had enough gnocchi for two recipes (I’ll share the other soon!) and started with this easy version that has only a few ingredients but comes out elegant and delicious. It starts with browned butter, and ends with shaved Parmesan (Parmigiano Reggiano shaved with a vegetable peeler, to be specific.) Some sage leaves and of course the tender gnocchi give you an impressive meal without too much hassle. With a glass of wine, it’s a nice relaxing meal if you’ve had a bad day (or a lot of them here lately!)

Homemade Gnocchi with Browned Butter Sage and Parmesan

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Servings 2 servings

Ingredients
  

Gnocchi:

  • 2 large Russet potatoes about 2 pounds
  • 1 1/2 cups flour
  • 2 teaspoons kosher salt
  • 1 egg lightly beaten

Browned Butter:

  • 1/4 cup butter
  • 1 small bunch sage leaves
  • 1 tablespoon lemon juice
  • 1 ounce Parmesan cheese grated or shaved
  • Fresh cracked black pepper

Instructions
 

  • 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.
  • Grate the potatoes on a box grater and transfer to a large bowl. Add the flour, salt, and egg.
  • 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.
  • Cut the second half into 2 inch strips and roll into a cylinder. Cut into 1-inch pieces.
  • 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.
  • 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.
  • 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.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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