Across Italy · No.50 / 103
Gnocchi with butter and sage
Gnocchi with butter and sage
Low-moisture potatoes form light gnocchi that are lifted directly into nutty browned butter and sage, then finished with Parmigiano and optional lemon.
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Meet the dish
Potato gnocchi finished simply with browned butter and sage
Soft potato gnocchi carry the aroma of brown butter and sage. A quick toss preserves their delicate texture.
Pasta shapes to use
- Homemade gnocchi made with dry, starchy potatoes and flour
Key ingredients
- Starchy potatoes
- Flour
- Butter
- Fresh sage
- Parmigiano
- Lemon
Follow the cooking scenes
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Step 1: Dry the potatoes and shape
Cook potatoes until soft, rice them hot, and let steam escape. Mix in only enough flour for a light dough, roll into ropes, cut into bite-size pieces, and keep them separated on a floured surface.
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Step 2: Brown the butter
Heat butter until the milk solids turn brown and smell nutty, then take the skillet off the heat.
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Step 3: Boil and coat
Cook until the gnocchi float. Drain briefly, toss quickly in the sage butter, and remove from the heat. Serve with cheese and lemon.
What to watch for
- Let steam escape from the potatoes and resist adding excess flour. Strong kneading develops gluten and removes the pillowy texture.
- Take browned butter off the heat while the gnocchi cook so residual heat does not burn it.
What sets it apart
No cream or tomato masks the dumplings; browned milk solids and crisp sage provide the defining aroma.