Brown Butter Gnocchi

The easiest pillowy gnocchi, so good in a simple brown butter sage sauce. Restaurant quality right at home!

Course Main Course

Cuisine Italian

Diet Halal, Vegetarian

Prep Time 10

Cook Time 15

Servings people

Calories 511kcal

Ingredients

For the gnocchi:

1 cup leftover mashed potatoes, for a recipe from scratch check the recipe notes below
1 egg
1 to 1 1/2 cups all purpose flour (125g-190g)

For the brown butter sauce and to assemble:

1 tablespoon olive oil
1/3 cup unsalted butter 3/4 stick , 75 g
2 tablespoon dried sage leaves (maramia)
2 garlic cloves, sliced
pinch sea salt
pinch freshly cracked black pepper
zest of 1/2 lemon
1/4 cup grated Parmesan cheese

Instructions

For the gnocchi:

Mix together the mashed potatoes, egg, and half a cup of flour with a wooden spoon. Once this combines, sprinkle in another half a cup of flour and use gloved hands to mix this well- if it's still too sticky, keep adding flour, 1/4 cup at a time until you get to 1 1/2 cups flour total. Don't overmix, so the gnocchi stays light and yummy.
On a lightly floured surface, divide this gnocchi dough into four pieces. Roll each piece out into a long rope, and use a sharp knife or bench scraper to cut each rope into 1 inch pieces.
Bring a large pot of water to a boil. Add a generous pinch of salt, then add in all the gnocchi. Cook for 2-3 minutes, or until the gnocchi float to the top- this means they are done. Use a slotted spoon to scoop out the gnocchi onto a paper towel lined tray.
In a large heavy bottomed skillet, add the olive oil and heat on medium high. Add the gnocchi, and toast 2-3 minutes a side until deep golden brown. Remove the gnocchi to a serving plate.

For the brown butter sauce:

Add the butter to the same skillet, reducing the heat to medium. Cook for a few minutes until melted and starting to smell fragrant, then add in the dried sage, the sliced garlic, salt and pepper. Continue cooking until butter is foamy and brown flecks appear in the butter.
Spoon this brown butter sauce evenly over the toasted gnocchi, top with some lemon zest and a generous amount of Parmesan cheese and enjoy immediately.

Video

Notes

For an easy mashed potato recipe:

3 lb (1.5 kg) potatoes, peeled and cut into large chunks
Salt, for boiling and seasoning
3 garlic cloves, peeled
1 cup whole milk
50 g butter (1/2 stick / 4 tablespoons)
Freshly ground black pepper

Add the potatoes and garlic cloves to a large pot. Cover with cold water, add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until fork-tender.

Drain the potatoes, turn off the heat and return them to the hot pot. Cover with a clean kitchen towel and let them steam for 2–3 minutes. Meanwhile, gently heat the milk in a small saucepan until steaming (do not boil). Stir in the butter until melted. Mash the potatoes, then pour in the warm milk-butter mixture. Season with salt and freshly ground black pepper and stir until smooth.

Ingredient Notes:

Mashed potatoes: Use any cold leftover mashed potatoes you have, or follow the recipe above, cooling after making.
All-purpose flour: Add gradually; amount will vary depending on the moisture in the potatoes.
Sage: Also known as maramia in the Middle East. Dried works well, but fresh can be used for a lighter flavor.
Parmesan: Freshly grated is best for flavor

Important Recipe Tips:

Don’t overmix the dough or the gnocchi will be dense.
Add flour slowly until the dough is soft but manageable.
Boil until gnocchi float (about 2–3 minutes).
Pat the gnocchi dry before frying for better crispiness.
Don’t overcrowd the pan and let them sear undisturbed.
Watch the butter closely so it browns but doesn’t burn.

Storing Leftovers:

Store in the fridge for up to 3 days.
Reheat in a skillet to bring back crispiness.
Reheat the butter sauce separately until melted.

Nutrition