Ingredients
Potato Gnocchi
- 1 kg floury potatoes (Desiree or Russet)
- 1 egg yolk
- 150 g plain flour, plus extra for dusting
- 1 tsp fine salt
- Pinch of freshly grated nutmeg
Burnt Sage Butter
- 120 g unsalted butter
- 20 fresh sage leaves
- 2 garlic cloves, lightly crushed
- Juice of ½ lemon
- Flaky sea salt and freshly cracked black pepper, to taste
To Serve
- 60 g Parmigiano-Reggiano, finely grated
- Extra sage leaves, fried (optional)
Method
Make the Gnocchi
Preheat your oven to 200°C. Pierce the potatoes all over with a fork and bake directly on the oven rack for 50–60 minutes until completely tender. (Baking rather than boiling keeps them dry — this is the secret to light gnocchi.)
While the potatoes are still hot, halve them and scoop the flesh through a potato ricer or fine sieve onto a clean, lightly floured work surface. Spread out and let steam escape for 2–3 minutes.
Make a well in the centre of the potato. Add the egg yolk, salt, and nutmeg. Scatter the flour over the top. Using your hands, gently bring everything together into a soft, slightly tacky dough — do NOT overwork it or your gnocchi will be tough.
Lightly flour your bench. Divide the dough into 6 portions. Roll each into a long rope about 2cm thick. Cut into 2.5cm pieces. If desired, roll each piece over the back of a fork to create ridges.
Place gnocchi on a lightly floured tray in a single layer. They can be cooked immediately or refrigerated uncovered for up to 2 hours.
Cook the Gnocchi
Bring a large pot of well-salted water to a rolling boil.
Cook the gnocchi in batches — drop them in and as soon as they float to the surface (about 2–3 minutes), cook for a further 30 seconds, then remove with a slotted spoon. Reserve about 60ml of pasta water before draining.
Make the Burnt Sage Butter
In a large, light-coloured skillet (so you can see the butter colour) over medium heat, melt the butter with the garlic cloves.
Once the butter is melted and foaming, add the sage leaves. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden-amber, the sage leaves are crisp, and it smells nutty and toasty — about 3–4 minutes. Watch it closely; it can go from perfect to burnt quickly.
Remove the garlic cloves. Squeeze in the lemon juice (it will spit — stand back!). Season with flaky salt and a generous crack of black pepper.
Bring It Together
Add the drained gnocchi directly into the sage butter pan over medium heat. Toss gently to coat, adding a splash of reserved pasta water to loosen if needed.
Divide among warmed bowls. Shower generously with Parmigiano-Reggiano, a few extra turns of black pepper, and crispy sage leaves if you have them. Serve immediately.
