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Author:
chef.cubi
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Michelin-Inspired Homemade Gnocchi with Brown Butter Sage Sauce
This recipe guides you through making delicate homemade gnocchi, a technique learned and perfected in a Michelin-recommended kitchen. Featuring a simple yet elegant brown butter sage sauce, this dish emphasizes fresh ingredients and careful preparation to achieve the perfect texture and flavor. The process, honed over months of daily practice, ensures a satisfying and impressive meal.
#Gnocchi
#Pasta
#Italian
#Homemade
#Michelin
#Comfort Food
#Potato Pasta
#Brown Butter Sage
Freshly mashed potatoes for gnocchi
Recipe Information
1h
Prep Time
30m
Cook Time
1h 30m
Total Time
4
Servings
Medium
Italian
English
Nutrition (per serving)
450
Calories
12g
Protein
55g
Carbs
20g
Fat
Gnocchi dough being rolled into logs
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Hand-cut gnocchi ready for cooking
Instructions
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- Boil the potatoes: Place the peeled and cut potatoes in a large pot of heavily salted cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.20m
Preview20mPreviewBoil the potatoes: Place the peeled and cut potatoes in a large pot of heavily salted cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. - Mash the potatoes: Drain the cooked potatoes thoroughly. Pass them through a potato ricer, food mill, or mash them very finely with a fork while still hot. Spread the mashed potatoes on a clean surface to cool slightly and allow some moisture to evaporate, about 5-10 minutes.10m
Preview10mPreviewMash the potatoes: Drain the cooked potatoes thoroughly. Pass them through a potato ricer, food mill, or mash them very finely with a fork while still hot. Spread the mashed potatoes on a clean surface to cool slightly and allow some moisture to evaporate, about 5-10 minutes. - Form the dough: Once the potatoes are cool enough to handle but still warm, gather them into a mound. Create a well in the center and add the egg yolk and 1 teaspoon of salt. Gradually add the flour around the edges of the mound.5m
Preview5mPreviewForm the dough: Once the potatoes are cool enough to handle but still warm, gather them into a mound. Create a well in the center and add the egg yolk and 1 teaspoon of salt. Gradually add the flour around the edges of the mound. - Knead lightly: Gently fold the ingredients together using a bench scraper or your hands, incorporating the flour until a cohesive dough forms. Knead very lightly for only 1-2 minutes until just combined. The dough should be soft but not sticky.5m
Preview5mPreviewKnead lightly: Gently fold the ingredients together using a bench scraper or your hands, incorporating the flour until a cohesive dough forms. Knead very lightly for only 1-2 minutes until just combined. The dough should be soft but not sticky. - Shape the ropes: Divide the dough into 4-6 equal pieces. On a lightly floured surface, roll each piece into a log about 1.5 cm (½ inch) in diameter.10m
Preview10mPreviewShape the ropes: Divide the dough into 4-6 equal pieces. On a lightly floured surface, roll each piece into a log about 1.5 cm (½ inch) in diameter. - Cut the gnocchi: Cut each log into 2 cm (¾ inch) pieces. You can leave them as is or gently roll each piece over the tines of a fork or a gnocchi board to create ridges, which help hold the sauce.10m
Preview10mPreviewCut the gnocchi: Cut each log into 2 cm (¾ inch) pieces. You can leave them as is or gently roll each piece over the tines of a fork or a gnocchi board to create ridges, which help hold the sauce. - Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches and cook until they float to the surface, about 1-2 minutes. Let them cook for another 30 seconds after floating.5m
Preview5mPreviewCook the gnocchi: Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches and cook until they float to the surface, about 1-2 minutes. Let them cook for another 30 seconds after floating. - Prepare the brown butter sage sauce: While gnocchi cooks, melt unsalted butter in a large skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty, and the sage leaves are crispy, about 3-5 minutes.5m
Preview5mPreviewPrepare the brown butter sage sauce: While gnocchi cooks, melt unsalted butter in a large skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty, and the sage leaves are crispy, about 3-5 minutes. - Combine and serve: Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the brown butter sage sauce. Toss gently to coat. Season with black pepper. Serve immediately, garnished with freshly grated Parmesan cheese.2m
Preview2mPreviewCombine and serve: Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the brown butter sage sauce. Toss gently to coat. Season with black pepper. Serve immediately, garnished with freshly grated Parmesan cheese.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
