Gnocchi
Ingredients
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- 2 pounds russet potatoes (~4.5 medium russet potatos)
- 1 teaspoon fine salt
- 1 large large egg
- 1 1/4 cups all-purpose flour
- 2 tablespoons kosher salt – for boiling water
- 4 tablespoons unsalted butter
- 12 leaves fresh sage leaves
- Parmigiano Reggiano cheese – finely grated (for serving)
Instructions
1. Heat the oven to 400°F. Prick the russet potatoes and bake on the rack until a knife slides in easily, 45–60 minutes.
2. Halve the hot potatoes, scoop out the flesh, and rice it onto a clean work surface; spread to release steam for 2–3 minutes.
3. Sprinkle the fine salt over the potatoes, add the large egg, and gently mix with a fork until just combined.
4. Sprinkle most of the all-purpose flour over the mixture, reserving a little for dusting; use a bench scraper and your hands to bring it together into a soft dough that just holds, kneading lightly for about 1 minute.
5. Dust the work surface with some reserved flour, divide the dough into 4 pieces, roll each into 3/4-inch-thick ropes, and cut into 3/4-inch pillows; if you like ridges, roll each piece over fork tines or a gnocchi board.
6. Bring a large pot of water to a rolling boil and add the kosher salt.
7. Melt the unsalted butter in a wide skillet over medium heat until foamy; add the fresh sage leaves and cook until fragrant and lightly crisp, 1–2 minutes; keep warm over low heat.
8. Boil the gnocchi in batches in the salted water, stirring gently, until they float and feel tender at the center, 1–2 minutes after floating; transfer with a slotted spoon directly to the sage-butter skillet, adding a splash of cooking water as needed; toss over medium heat for 1 minute to coat.
9. Serve immediately with Parmigiano Reggiano cheese, finely grated (for serving).
Gnocchi are tender, pillowy potato dumplings that strike a balance between delicate and satisfying. When made well, they are light, slightly chewy, and ready to carry flavors, whether bathed in browned butter and sage, folded into a simple tomato sauce, or paired with a rich ragù. Their appeal lies in the contrast of a gentle exterior with a soft, cloud-like interior, delivering comfort in every bite.
Originating in Italy, gnocchi predate the widespread use of potatoes and were once made with bread or semolina. After potatoes arrived in Europe, potato gnocchi spread throughout the peninsula, especially in the north where starchy tubers flourished. The dish holds cultural traditions such as Rome’s “giovedì gnocchi” (gnocchi on Thursdays) and remains a beloved staple with many local expressions, including semolina-based Roman gnocchi and ricotta-based variants.