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Gnocchi I Recipe

Recipe by Pedro M. A. Neves

Gnocchi i recipe showcases the pillowy potato dumplings that define Northern Italian comfort cooking. These delicate morsels are paired with a simple sage and brown butter sauce that lets the tender gnocchi shine. A classic preparation that transforms humble potatoes into an elegant yet approachable main course.

Ingredients

• 500g starchy potatoes (about 3 medium)
• 200g all-purpose flour, plus extra for dusting
• 1 large egg yolk
• 5g fine sea salt
• 2g freshly grated nutmeg
• 100g unsalted butter
• 12 fresh sage leaves
• 40g grated Parmigiano-Reggiano cheese
• 2g coarsely ground black pepper
• Large pot of salted water for cooking

Instructions

1. Boil whole unpeeled potatoes in salted water until fork-tender, approximately 20-25 minutes. Drain thoroughly and let cool until warm enough to handle.

2. Peel the warm potatoes and pass them through a ricer or fine food mill directly onto a clean work surface, creating a mound of fluffy potato.

3. Create a well in the center of the potato mound and add the egg yolk, salt, and nutmeg. Using a fork, gently beat the egg yolk and begin incorporating potato from the sides.

4. Once partially combined, sprinkle flour over the mixture and bring together with your hands, kneading gently until a soft, slightly tacky dough forms. Avoid overworking.

5. Divide dough into 4 equal portions. On a floured surface, roll each portion into a rope approximately 1.5 cm in diameter, then cut into 2 cm pieces.

6. Press each gnocco gently against the prongs of a fork and roll forward to create ridges, then place on a parchment-lined tray.

7. Bring a large pot of salted water to a rolling boil. Working in batches, drop gnocchi into water and stir gently. They are done when they float to the surface and remain there for 30 seconds.

8. Using a slotted spoon, transfer cooked gnocchi to a colander and drain gently. Set aside, keeping warm.

9. In a small saucepan, melt butter over medium-low heat. Add sage leaves and cook for 2-3 minutes until the butter turns golden brown and develops a nutty aroma.

10. Gently toss drained gnocchi with the brown butter and sage sauce. Divide among serving bowls, top with Parmigiano-Reggiano and cracked pepper, and serve immediately.

Substitutions

• For gluten-free: substitute all-purpose flour with a 1:1 gluten-free all-purpose blend
• For dairy-free: replace butter with olive oil and omit cheese, finishing with nutritional yeast if desired
• For egg-free: use 15g potato starch mixed with 30ml water as a binder instead of egg yolk
• For vegan: use aquafaba (15ml) instead of egg yolk and nutritional yeast instead of Parmigiano-Reggiano

Tips

• Do not squeeze excess moisture from riced potatoes; excess starch helps create tender gnocchi
• Keep gnocchi work surface lightly floured but avoid incorporating excess flour, which toughens the dumplings
• Test one gnoccho in boiling water before cooking the entire batch to verify texture and adjust flour if needed
• Brown butter can be made ahead and warmed gently just before serving; do not let it cool or it will solidify

Gnocchi originates from Northern Italy, particularly in Piedmont and Veneto regions, where potato cultivation thrives. This preparation with sage and brown butter is known as gnocchi al burro e salvia, representing the region's preference for simple, ingredient-focused cooking that honors each component.

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