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Homemade Gnocchi Recipe Perfect for Buttery Sage Sauce Lovers

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This homemade gnocchi recipe yields soft, pillowy potato dumplings tossed in a fragrant, golden buttery sage sauce. It’s a comforting Italian classic that’s surprisingly simple to make and perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 2 lbs russet potatoes
  • 1 to 1½ cups all-purpose flour, plus extra for dusting
  • 1 large egg, room temperature
  • 1 tsp kosher salt
  • Freshly cracked black pepper (optional)
  • 6 tbsp unsalted butter
  • 12–15 fresh sage leaves
  • ⅓ cup parmesan cheese, finely grated (plus more for serving)
  • Pepper and extra salt, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes and prick with a fork. Bake directly on the oven rack or on a baking sheet for 45-50 minutes, until skins are crisp and a fork slides in easily.
  2. Once cool enough to handle but still warm, peel the potatoes.
  3. Rice or mash the peeled potatoes onto a clean work surface. Spread out and let steam escape for 2-3 minutes.
  4. Sprinkle salt evenly over potatoes. Add the egg and 1 cup flour. Gently fold and press together into a shaggy dough, adding more flour a tablespoon at a time until the dough is barely sticky and forms a soft ball.
  5. Dust work surface with flour. Cut dough into 4 pieces. Roll each into a rope about ¾-inch thick. Cut into 1-inch nuggets. Roll each piece over a fork for ridges if desired.
  6. Bring a large pot of salted water to a gentle boil. Working in batches, drop in gnocchi. When they float (about 2 minutes), cook 30 seconds longer, then remove with a slotted spoon.
  7. In a large skillet over medium heat, melt butter. When it foams, add sage leaves. Cook, swirling the pan, until butter is golden brown and sage is crisp (2-3 minutes).
  8. Add drained gnocchi to skillet and gently toss to coat. Season with salt and pepper. Serve immediately, topped with grated parmesan.

Notes

Bake potatoes instead of boiling for fluffier gnocchi. Don’t overwork the dough to keep gnocchi tender. Test a few gnocchi first—if they fall apart, add a bit more flour. Serve immediately for best texture. Gnocchi can be frozen uncooked and boiled straight from frozen. For gluten-free, use a cup-for-cup gluten-free flour blend.

Nutrition

Keywords: homemade gnocchi, potato gnocchi, buttery sage sauce, Italian comfort food, easy gnocchi recipe, vegetarian pasta, family dinner, classic Italian, potato dumplings

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