Cooking Lucid
Potato Gnocchi
Pillowy homemade potato dumplings pan-fried in brown butter with sage. Light, tender gnocchi that melt on the tongue — worth every minute of effort.
Prep 45 min
Cook 20 min
Total 1h 5m
Serves 4
Ingredients
Step 1 — Make the dough
- 2 lbs russet potatoes (baked and riced, cooled)
- 1½ cups all-purpose flour (plus more)
- 1 egg yolk
- 1 tsp salt
- ¼ tsp nutmeg
Step 2 — Cook and brown butter
- Salted water (for boiling)
- 4 tbsp butter
- 12 sage leaves
- ½ cup Parmesan (grated)
- Black pepper
Instructions
- 1
Form the gnocchi
On a floured surface, combine riced potatoes, flour, egg yolk, salt, and nutmeg. Knead gently until a soft dough forms — do not overwork. Roll into ropes, cut into 1-inch pieces, and optionally ridge with a fork.
- 2
Boil until they float
Boil gnocchi in salted water in batches. When they float to the surface, cook 1 more minute. Transfer to a plate with a slotted spoon.
- 3
Pan-fry in sage butter
Melt butter in a large skillet over medium-high heat until nutty and golden. Add sage leaves. Pan-fry gnocchi 2–3 minutes per side until crisp. Toss with Parmesan and pepper. Serve immediately.
Nutrition per serving: 380 cal · 10g protein · 58g carbs · 14g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
