To make gnocchi is simple, choose potatoes that are roughly the same size and be careful not to overcook them, because a water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of.
Gnocchi with butter, sage and Parmigiano Reggiano
For: 4 people
Preparation time: 30 minutes for cook potatoes + 45 minutes for stir and cut gnocchi
Cooking time: 2 minutes
2½ pounds russet potatoes (about 4 large), scrubbed
1¼ cups all-purpose flour, plus more for dusting
2 teaspoons kosher salt, plus more
1 egg, beaten to blend
4 tablespoons (½ stick) unsalted butter, cut into small pieces, room temperature
2 ounces Parmigiano Reggiano, finely grated, plus more for serving
24 sage leaves
Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 30–35 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool.
Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a wooden spoon. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24″-long rope about ½” thick. Cut into ½” pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.
Cook gnocchi in large pot of boiling salted water until they float to the surface, about 2 minutes. Using a slotted spoon, gently place on top of butter mixture as you go. Once all gnocchi are cooked, you can decide to dress them in various ways:
In a another pot, melt the butter and add the fresh sage. Pour the gnocchi in the melted butter and sage, and sprinkle with Parmigiano Reggiano. Enjoy!
You can serve the gnocchi with Bolognese Sauce or Tomato Sauce.
Write me in the comments what is your favorite topped of the gnocchi 😉
And if you do not like the gnocchi with butter, sage and Parmigiano Reggiano, try avocado toast recipe.
(Gnocchi’s recipe from Bon Appètit and photo by Nils Schirmer on Unsplash))