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Delicious homemade gnocchi with a simple brown butter and sage sauce

Brown Butter and Sage Gnocchi


  • 1kg Desiree potatoes, unpeeled

  • 1 tsp salt

  • White pepper, to taste

  • A few gratings of nutmeg

  • 110g 00 flour, plus extra for dusting

  • 200g unsalted butter

  • 1 bunch sage, leaves picked

  • Juice 1 lemon

  • Parmesan, grated, to serve


  1. Preheat oven to 180 C.

  2. Place whole potatoes, in their skins on a baking tray and place them into the oven to cook for 1 hour until tender.

  3. Leave to cool for 20 minutes and then cut in half and remove the skins from the potatoes. Pass the potatoes through a ricer then season with salt, white pepper and nutmeg.

  4. Add 100g of flour and mix to form a dough. If it's too sticky, add a little more flour, but only a tablespoon at a time - too much makes the dough heavy.

  5. Dust a tray with flour and cut the dough into 6. Working one piece at a time, roll the dough into a log about ½ inch thick.

  6. Use a lightly floured knife or bench scraper to cut the logs into 1 inch pieces. Place on the lined tray, making sure the gnocchi don't touch each other.

  7. Gently roll, 1 at a time, over the back of a lightly floured fork or butter pat -the ridges will help sauce cling to the gnocchi.

  8. Bring a large saucepan of salted water to the boil and add one-quarter of the gnocchi. When they rise to the surface, count slowly to 10 and remove with a slotted spoon. Transfer to a baking tray, making sure there's a little cooking water still on the tray to stop them sticking together then set aside whilst you prepare the sauce.

  9. Place the butter in a saucepan and cook until it turns golden then add the sage, lemon juice and a pinch of salt. Add the gnocchi to the pan and swirl to coat the gnocchi.

  10. Serve immediately with a good grating of parmesan.

Brown Butter and Sage Gnocchi




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