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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
- 2 large Russet potatoes about 2 pounds
- 1 1/2 cups flour
- 2 teaspoons kosher salt
- 1 egg lightly beaten
- 1/4 cup butter
- 1 small bunch sage leaves
- 1 tablespoon lemon juice
- 1 ounce Parmesan cheese grated or shaved
- Fresh cracked black pepper
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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.