Pasta · ALWAYS FREE
Hand-rolled potato gnocchi with sage butter
Rustic skin-on potato dumplings are shaped by hand, gently boiled and coated with fragrant sage butter.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Steam potato cubes in a covered basket above simmering water for 20-25 minutes until very tender. Keep basket above water. Let steam escape 5 minutes, then mash thoroughly by hand, finely breaking up all skins. Lift out any broad skin strips, mince finely and return every piece to the mash. Spread on a plate and cool 15 minutes until barely warm.
- Mix potato with egg, salt and 7.05 oz flour just until a soft dough forms. Use the reserved 0.705 oz flour sparingly for hands, board and tray. Divide dough into eight pieces, roll each into a rope about 8 inches (20 cm) long and 3/4 inch (2 cm) thick, and cut into eight pieces. Gently roll each over fork tines to make shallow ridges, without flattening it. Do not taste raw dough.
- Bring a large pot of unsalted water to a gentle boil. Cook gnocchi in three uncrowded batches; once they float, cook another 2-3 minutes. Cut one open to check the center is set with no raw flour paste; cook longer if needed. Lift with a slotted spoon and drain briefly. The egg-containing centers should reach 160°F (71°C).
- While the final batch cooks, melt butter in a wide skillet over medium-low heat. Add sage and cook 2-3 minutes until fragrant and butter just begins turning golden. Add measured 2.12 oz water carefully, then pepper. Fold in all drained gnocchi and warm 1-2 minutes, coating without vigorous tossing. Divide evenly among four bowls. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 418 kcal
- Protein
- 10.6 g
- Total carbohydrate
- 69.4 g
- Total fat
- 11 g
- Total sugars
- 1.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Divide the complete batch equally rather than relying on an exact dumpling count. Contains wheat, egg and milk; vegetarian formula contains no cheese or meat stock. Full raw ingredient masses counted despite unmeasured steaming and boiling losses.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Hand-rolled potato gnocchi with sage butter: raw russet potatoes with skin; all-purpose flour; beaten whole egg without shell; unsalted butter; fresh sage leaves; fine salt; ground black pepper; water for sauce. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
