Gnocchi di Patate — Print Recipe

Pillowy potato dumplings, light as clouds, dressed in sage brown butter that coats each ridged morsel in nutty, aromatic richness.

Ingredients

1 Boil whole unpeeled potatoes until completely tender, about 40 min. Peel while hot and pass through a potato ricer onto a clean surface.
2 Spread riced potato, sprinkle with flour and salt. Make a well, add egg. Gently bring together into a soft dough — do not overwork.
3 Divide dough into portions, roll each into a 2cm-thick rope. Cut into 2cm pieces.
4 Roll each piece over a fork or gnocchi board to create ridges. Place on a floured tray.
5 Boil gnocchi in salted water — they are done when they float (about 2 min). Lift out with a slotted spoon.
6 Melt butter in a skillet until foamy and golden brown. Add sage leaves, fry 30 sec. Toss in gnocchi, serve with Parmigiano.

Did You Know?

In Rome, "giovedì gnocchi" (Thursday gnocchi) is a deeply rooted tradition — many families and trattorias still serve gnocchi every Thursday.