Gnocchi al Burro e Salvia {Gnocchi w/Butter & Sage Sauce}
Gnocchi… let me count the ways I love you ; ) tee hee, You make me SO happy! I could seriously eat you every day ; ) Yes every day, I would not tire of you. So chamelonlike. You adapt to almost anything I mix you with. So amicable. Lurve that about you. You play well with others. A quality I wish my bambini had *sigh*
Today I decided to do a basic potato gnocchi! And oh what I love with basic gnocchi is a nice simple sage buddah sauce…*swoon*
Gnocchi is pronounced gnow-key & it’s simply a potato dumpling. Little pillows of goodness floating around on your plate. With the silky sheen of the butter and with the aroma of Sage. Glorious. So simple, so satisfying. A little will go a long way. These do tend to stick to your ribs so about 10-12 would be a very generous portion. Don’t shoot the messenger. Gnocchi is usually a primi (first) plate in Italian. I’m telling you it’s why they’re so skinny! They don’t eat massive plates of pasta and such nope, and well hello all that walking never hurts. I can attest to that, every time I go back to Italy I LOSE weight. Yes, people LOSE weight & I eat, oh I eat but I walk about 10 miles a day so it evens out. Ah, Italy, yes it’s the perfect diet! You heard it here. Now if I could just get someone to buy me a villa & ship me over there LOL!
Back to the gnocchi! They’re not as hard as you’d imagine. You do have to be careful with the flour. If you have too much flour your gnocchi will be tough and not enough well they will fall apart in the water. So keep that in mind. Don’t get overexcited and crowd the pan when cooking either. Do them in batches & your gnocchi should turn out perfectly!
What you’ll need:
2 1/2 lbs of potatoes - peeled & halved
2 cups of Flour
1 egg - beaten
salt
1/2 stick of butter
few pieces of Fresh Sage
Parmigiano Reggiano - grated for garnish (optional)
What to do:
Peel your potatoes and cut them in half (quarter them if they’re extremely large) put them into a large pot of cold water that has been gently salted. Cook over high heat until potatoes are fork tender. Approx 30 mins. Drain potatoes and transfer them to a large bowl. Mash potatoes with a potato masher. Combine the beaten egg with the flour & then add to the potato bowl. Season with a pinch of salt. Mix well with a wooden spoon, until a soft dough has formed.
Cut off a piece of your dough, place it onto a lightly floured surface and roll it into a log shape. Cut your logs into approx 1″ pieces. Roll each piece on the top of a fork to make indentations. Place cut pieces underneath a towel while you continue until all of your gnocchi are formed.
When you’re ready to cook your gnocchi. Add them to a pot of gently salted boiling water, careful not to crowd the pan. The gnocchi are done when they float to the top (this won’t take very long at all) Remove to the gnocchi with a slotted spoon.
WHILE the gnocchi are cooking: Into a sautee pan over medium heat, add the butter & the sage leaves. Cook until melted. Transfer cooked gnocchi into pan to coat well. Garnish with fresh grated Parmigiano Reggiano!
Buon Appetito!
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I owe you! I was hoping for a good basic potato gnocchi recipe soon and you didn’t disappoint! XOXO
Thanks Rachael ; ) Mwah! The sauce options are endless but I really like the simplicity of the butter & sage sauce!
Yum! These gnocchi look fantastic! Love the simple sauce! You’re right about Italians staying thin… They understand all about moderation. A little bite of rich food here and there never hurt anyone!
Thanks bunches Jen! It’s one of my fav sauces! & the smell of the sage….ooooh sublime!
Looks yummy, I’ve never made gnocchi from scratch before..can’t wait to try this recipe, and great tips on them too.
Thanks Janice! It’s not as hard as you’d imagine! I know you’ll do great!
Happy, happy, happy!
=:~)
Thanks Ryan! When I was trying to think of a word to describe them HAPPY just came to mind!
Um… Yum!?! This looks awesome!
Thanks Emily! I love gnocchi! You’ll def be seeing more gnocchi recipes!
Very traditional. THanks for the gnocci recipe!
Ah, thanks Ed! Glad you liked it!
Man, I would never in a million years have said that anyone could take this good a gnocchi picture… I mean, they’re just little blobs! Mine would have turned out looking like sauce-covered rocks, and here yours are beautiful! Great recipe. Thanks for sharing.
Ah, thanks Chickenless Chick! I really appreciate that! Mwah!
I have to try this! I’ve never had gnocci!
Oh Double Dipped you MUST rectify that ; ) I think you’re going to love them!
Is there anything better than butter and sage?? This looks luscious.
Thanks Almost Slowfood! I agree ; ) So simple and sublime!
You can’t beat homemade gnocchi. One of my favorite meals!
OK, this might be the first one of your recipes that I try. XOXO
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I have been wanting to make gnocchi for a long time! Thank you Paula. Oh, and you are so right. In Spain it’s the same way, boy do we eat, but all the walking really does a body good!
Butter sage gnocchi is my favorite! now I’m craving it.
This is one of my ABSOLUTE most favorite dishes!! It looks fabulous Paula!
Thanks Diana! Can’t wait for our trip around the world together ; ) Besitos
Thanks Theresa! Well if you’re craving something, it might as well be gnocchi ; )
Thanks Jessica! It’s one of mine too!
this is my most fave way to eat gnocchi! I learned the butter & sage sauce from Max’s Mom…. still make it 20 yrs later! Mmmmm!
I’ve only had gnocchi once - I think it’s time to remedy that! ~Mary
wow favolosi questi gnocchi!!! complimenti!
Thanks Mylynka! Something oh so comforting about butter & sage sauce, mmmmh ; )
Oh Mary, most def ; ) I also a Gnocchi Rosa recipe on the site that I adore. There will absolutely be MORE Gnocchi recipes in the future. I can’t get enough!
Ehila’ Federica! Grazie cara! Quanto che amo i gnocchi ; ) Baci!
I love those little pillow ball of potato goodness. I agree sage is perfect for them too..
Have you tried baking them instead of boiling them? I did that last time and thought it came out way better with less moisture.
Ciao Jeff! I’ve not tried baking them, now you have me curious. I’m planning on making some potato/spinach gnocchi next week, might have to do a little test bake run ; )
I love how easy you make gnocchi look. I might just have to give them a try…
Thanks Christina! They’re not hard, once you feel the dough in your hands you’ll now when it’s right and the rolling is actually quite fun (at least for me LOL)
So timely - I am making gnocchi for the first time in a couple of weeks and am collecting recipes to work out what to make. This just moved to the top of the list!
anything with butter sauce has got to be incredible!!! This looks amazing
I’ve been meaning to stop by and check out this recipe, I’m glad I did so sooner than later! The Gnocchi look like they turned out great! Nice sauce selection, simple and tasty. One of my fav dishes…I’m a pasta kinda guy.
By the way, have you ever tried making Cavatelli?
Paula,
I had the privilege of having a butter and sage sauce on top of pasta last year when I viisted my folks in Phoenix. It was incredible and I’m so happy that you’re sharing a great recipe!
Roz
I made these last night with my mom for our weekly cooking date. We made our own sauce which is a blend of spinach, gorgonzola cheese, and white sauce. DELICIOUS! Thank you for giving us the courage to try this recipe!! It was way easier than either of us expected and so, SO yummy!
[...] example is last night I was planning on using up 2 huge potatoes for Bell’ Alimento’s Gnocchi al Burro e Salvia (gnocchi with butter and sage sauce), but apparently missed the fact that it calls for fresh grated parmesan cheese. What’s a [...]