• 4servings
  • 75minutes
  • 232calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B12, H, D, E
MineralsNatrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound russet potatoes, peeled and quartered

  2. 2/3 cup all-purpose flour

  3. 1 egg

  4. 1/2 teaspoon salt

  5. Dash ground nutmeg

  6. 2 tablespoons butter

  7. 2 garlic cloves, thinly sliced

  8. 4 fresh sage leaves, thinly sliced

Instructions Jump to Ingredients ↑

  1. Gnocchi in Sage Butter Recipe photo by Taste of Home Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.

  2. Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil.

  3. Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough.

  4. Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm.

  5. In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat. Yield: 4 servings.


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