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Pan-Seared Gnocchi with Brown Butter Sage Sauce

Prep time: 60min - Cook time: 10min - Total time: 70min
Serves: 4ppl


2 large russet potatoes, unpeeled

1 cup all-purpose flour

1 large egg, lightly beaten

½ teaspoon ground nutmeg

1 teaspoon salt, more for boiling

¼ teaspoon black pepper

10 tablespoons butter

5-6 fresh sage leaves

¼ cup fresh parmesan cheese, grated


  • Place potatoes in a large pot, add water and a generous amount of salt. Bring to a boil over medium-high heat (you can cover the pot for the water to come to a boil faster). Cook until fork-tender, 30-40 minutes, time will vary depending on the size of the potatoes.

  • Drain and let them cool slightly.

  • Peel the potatoes with a small knife or potato peeler. Press potato flesh through a ricer.

  • Spread potatoes on a large cutting board or a large clean flat surface. Sprinkle with salt, pepper and nutmeg. Add half of the flour, and toss.

  • Form the potatoes-flour mixture into a “volcano” and make a well in center.

  • Add egg to the center of the well. Using a fork or your fingers start to introduce the potato mixture into the egg little by little.

  • Work the dough with your hand, adding more flour as you go, until the dough is completely incorporated.

  • Gently knead just until dough comes together (about 1 minute).

  • Cut dough into 4-5 equal portions, and form into balls.

  • Clean the working surface and sprinkle with flour.

  • Roll each ball into a 22-inch-long rope. Cut each rope into small pieces. Score gnocchi with a fork or gnocchi board (optional).

  • Cook gnocchi in small batches for 3 minutes, in boiling water, or until they rise to the top.

  • While the gnocchi is boiling, melt butter in a large skillet over medium heat, add sage. Cook 5-7 minutes until butter browns.

  • With a large slotted spoon add gnocchi to the pan directly from the boiling water; toss. Cook 1 minute or until browned.

  • Repeat with remaining butter and gnocchi.

  • Serve and sprinkle with cheese.


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