Easy Italian Gnocchi with Sage Butter Recipe
Experience the heartwarming comfort of easy Italian gnocchi with sage butter, a dish that perfectly encapsulates the essence of Italian cuisine. Originating from the northern regions of Italy, gnocchi are soft, pillowy dumplings made primarily from potatoes, flour, and eggs. This delightful recipe is not only simple to follow but also exudes a sophistication that makes it suitable for special occasions or a lovely family dinner. With the aromatic and nutty sage butter dressing, each bite melts in your mouth, offering a soothing blend of flavors that you’ll absolutely love.
Whether you are looking for a homemade Italian gnocchi with sage butter from scratch to impress your friends or a quick weeknight meal, this recipe has you covered. You can also customize the dish, making a vegan Italian gnocchi with sage butter by substituting simple ingredients. Prepare to embark on a culinary journey that will teach you about the art of gnocchi-making while enjoying a plate of comforting goodness.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 4 servings
Ingredients
For the Gnocchi:
- 2 lbs (900 g) of Russet potatoes
- 1 ½ to 2 cups (190-250 g) all-purpose flour, plus extra for dusting
- 1 large egg (or 1 tablespoon flaxseed meal mixed with 3 tablespoons water for vegan option)
- 1 teaspoon salt
For the Sage Butter Sauce:
- ½ cup (115 g) unsalted butter (or vegan butter)
- Fresh sage leaves (about 15-20 leaves)
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (omit for vegan option)
Equipment List
- Large pot
- Colander
- Fork or potato masher
- Mixing bowl
- Cutting board
- Sharp knife
- Non-stick skillet
- Wooden spoon
- Rolling pin (optional)
Step-by-Step Instructions
- Prepare the Potatoes: Start by boiling the Russet potatoes with their skins on in a large pot of salted water. Cook for about 35-40 minutes or until they are fork-tender. Once cooked, drain the potatoes and let them cool slightly before peeling them.
- Make the Dough: In a large mixing bowl, use a fork or potato masher to mash the peeled potatoes until completely smooth. Allow the mixture to cool completely. Once cool, create a well in the center of the potato mixture, crack in the egg (or mix in the flaxseed meal), and sprinkle with salt. Gradually add in the flour, starting with 1 ½ cups, and mix gently with your hands until a soft dough forms. You want it to be smooth yet slightly sticky; add more flour if necessary.
- Shape the Gnocchi: Lightly flour your work surface and turn the dough out. Divide it into 4 portions. Roll each portion into a long rope about ½ inch thick. Use a sharp knife to cut the rope into 1-inch pieces. If desired, you can roll each piece down the tines of a fork for a classic look, creating ridges that hold the sauce better.
- Cook the Gnocchi: In a large pot of salted boiling water, drop in the gnocchi in batches, making sure not to overcrowd them. Cook until they float to the surface, indicating they are done, which usually takes about 2-3 minutes. Using a slotted spoon, gently transfer them to a colander and let them drain.
- Prepare the Sage Butter: In a non-stick skillet, melt the butter over medium heat. Add the sage leaves and sauté for 2-3 minutes until the butter turns a light golden brown and the leaves become crispy. Be cautious not to let it burn. Season with salt and pepper to taste.
- Combine and Serve: Add the cooked gnocchi directly to the skillet with the sage butter, tossing gently to coat each piece. Cook for an additional minute to heat through. Serve immediately, garnished with grated Parmesan cheese if desired.
Special Notes
You can store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, simply sauté them in a little olive oil over medium heat until warmed through. If you prepare the gnocchi in advance, consider freezing the uncooked dumplings on a baking sheet before transferring them to a freezer-safe bag to retain their shape. They can be cooked directly from frozen, just extend the cooking time by a minute or two.
If the sage butter sauce is too thick, add a tablespoon or two of milk to achieve your desired consistency. For a creamier touch, consider stirring in a bit of heavy cream at the end.
Variations and Customizations
For gluten-free gnocchi, use a 1:1 gluten-free flour blend instead of all-purpose flour. You can also experiment with flavors by mixing in cooked spinach or ricotta cheese to the dough for added color and nutrients. Try enhancing the sauce with a squeeze of lemon juice or adding garlic for an aromatic twist. For a low-carb version, consider using cauliflower instead of potatoes.
Nutritional Information
Estimated nutritional breakdown per serving (based on standard ingredients):
- Calories: 380
- Protein: 10 g
- Fat: 18 g
- Carbohydrates: 48 g
- Fiber: 2 g
Engaging Visual Details
As you prepare this dish, you will be enveloped in the comforting scent of boiling potatoes mixed with the rich aroma of sizzling butter infused with sage. The gnocchi should appear golden and slightly resilient when placed in the sauce, while the crisp sage leaves add an elegant touch. For visual guidance, consider adding images of each step—such as the silky potato mixture, the rolling process, and the resulting plated dish—to help readers follow along easily.
Conclusion
Culinary enthusiasts and beginners alike will find joy in this easy Italian gnocchi with sage butter recipe. Its delightful flavors and comforting texture come together to create a dish that feels both familiar and extraordinary. We encourage you to try this masterpiece at home, and settle in for a heartwarming experience that will impress your family and friends.
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