Homemade Gnocchi with Browned Butter Sage and Parmesan

This post may contain affiliate links for products that I endorse and use. If you buy from one of the links, I earn a commission at no cost to you.

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
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.

Leave a Comment