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This is one of my favorite quick and easy fresh pasta recipes! It makes the lightest and fluffiest gnocchi. These pillows of goodness are bathed in a browned melted butter with sage that you just can’t get enough of!
Ingredients
- 1 – 1.5 lbs of rustic potato(es) [~1 to 2 pieces] 🥔
- 1 Egg 🥚
- 1/2 to 2/3 cups of flour 🌾
- 2 tsp salt (kosher) 🧂
- Handful of sage leaves 🌿
- 4-6 tbps of unsalted butter 🧈
- [Optional] parmesan 🧀
Equipment
- Knife
- Peeler
- Grater
- Pan
- Pot
- Oven
- Large bowl
- Plate
- Whisk
- Slotted spoon
Directions
- Pre-Heat your oven to 400 F
- Wash and scrub your potato(es) and pierce each potato 3 times with a knife
- When your oven has hit the 400 F, place your potato(es) on the rack until soft (about 45 minutes)
- If you can easily pierce each potato with a knife, then they should be soft enough to take out from the oven
- Let your potato(es) cool on so it may be handled without burning yourself
- Remove the skin of your cooled potato(es) with a peeler and grate your potato(es) into a bowl
- If desired, spread the potatoes onto a sheet pan to cool even more
- Whisk together the egg and salt in an empty large bowl. Using a fork, mix in potatoes and 0.5 cups of flour into the bowl until it’s a shaggy mass.
- In the bowl, kneed it into a ball
- Using a prepped floured surface, cut the dough into 4 pieces and roll each piece into a long rope with about 0.5 inch diameter
- Cut each rope into 1 inch pieces. To make the marks on the gnocchi, roll each 1 inch piece into a ball. Flip a lightly floured fork upside down and press each ball from the top of the fork to the bottom.
- Boil a pot of salted water. Using a slotted spoon, lower each gnocchi batch into the water. Once the gnocchis have floated to the top, wait for 0.5 min and then take them out and place to the side, removing excess water.
- On medium heat, heat the butter on a pan. Once melted, throw in the sage leaves.
- Once the sage leave crisps and the butter has started browning, mix in the gnocchi to the pan to pan fry for a bit. Note: Butter can easily go from brown to burn, so be careful with the heat.
- Salt and pepper and optionally grate in parmesan and serve!