There’s something deeply satisfying about making gnocchi from scratch. These little potato pillows are a labor of love, but the reward—a plate of tender, fluffy dumplings bathed in a nutty brown butter sage sauce—is worth every minute. As the weather hints at cooler evenings, this dish feels like a warm hug, blending rustic simplicity with a touch of elegance. Let’s dive into how to make it happen in your kitchen.
The beauty of gnocchi starts with the potatoes—russets are my go-to for their starchy, fluffy texture. You’ll need about 2 pounds. Bake them whole at 400°F for an hour until fork-tender (boiling can make them too wet). Once they’re cool enough to handle, scoop out the flesh and pass it through a ricer or mash it until smooth—no lumps allowed! Mix in one egg, a pinch of salt, and about 1 to 1 ½ cups of all-purpose flour, adding it gradually. The dough should be soft but not sticky—overworking it or adding too much flour turns gnocchi into tough little rocks, and we want pillowy perfection.
Lightly flour your counter and roll the dough into long ropes, about ¾-inch thick. Cut them into 1-inch pieces, then gently roll each piece over the tines of a fork or a gnocchi board to create those classic ridges—they’re not just pretty, they hold sauce like a dream. Set them on a floured tray while you bring a pot of salted water to a boil. Cook the gnocchi in batches; they’ll float to the top when ready, usually in 2-3 minutes. Scoop them out with a slotted spoon and let them drain briefly.
Now, the sauce—this is where the magic happens. Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Let it foam and bubble, swirling the pan as it turns golden and smells nutty—about 5 minutes. Toss in a handful of fresh sage leaves (8-10), and watch them crisp up in seconds. The aroma is intoxicating, like autumn in a pan. Add the cooked gnocchi straight into the skillet, tossing gently to coat them in that glorious brown butter. A sprinkle of salt, a crack of black pepper, and a generous shower of grated Parmesan (about ⅓ cup) finish it off. If you’re feeling extra decadent, a pinch of nutmeg or a drizzle of truffle oil takes it over the top.
Plate it up hot, with the crispy sage leaves scattered on top for texture and a little wow factor. The gnocchi should be light and tender, with the rich, toasty butter clinging to every ridge, balanced by the earthy, slightly peppery sage. It’s a dish that feels special but doesn’t demand hours in the kitchen—perfect for a cozy night in or impressing guests without stress.
Pair it with a glass of Pinot Grigio or a medium-bodied red like Chianti to cut through the richness. A simple green salad with a sharp vinaigrette—think arugula, lemon, and olive oil—keeps things fresh on the side. Leftovers, if you have any, reheat beautifully with a splash of water to loosen the sauce.
Making gnocchi is one of those kitchen projects that feels like a small victory every time. It’s hands-on, a little messy, and deeply rewarding—like pottery you can eat. If you’ve never tried it, start here. The first bite, with that melt-in-your-mouth texture and fragrant sauce, will have you hooked. Give it a go and let me know how it turns out—I’m betting it’ll become a staple in your recipe rotation!
