Brown Butter Gnocchi with Sage

By PotsandPans Culinary Team
Make your own delightful specialty pasta. A simple preparation creates the delectable Brown Butter Gnocchi with Sage.


    • All Purpose Flour
    • Baking potatoes
    • Butter
    • Egg yolk
    • Parmigiano-Reggiano cheese
    • pepper
    • Sage
    • Salt


    1. Pierce the potatoes with a fork & bake at 425 degrees for one hour.
    2. Halve the potatoes. Discard the skins and spoon into potato ricer.
    3. Measure 1 cup of potato & mix with egg yolk, flour & salt.
    4. Knead gently until smooth & divide dough into two pieces.
    5. Sprinkle with flour to avoid sticking, and roll each piece into a 1-inch rope. Cut into 1-inch pieces.
    6. Boil gnocchi for two minutes in well-salted water.
    7. Meanwhile, melt butter in a large nonstick skillet over medium heat & sauté sage leaves until butter turns a deep nutty brown.
    8. Add gnocchi to the butter & toss over medium-high heat for a minute or two.
    9. Serve with grated Parmigiano-Reggiano cheese.