Gnocchi di Patate con Salsa di Burro e Salvia

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Gnocchi di Patate con Salsa di Burro e Salvia

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Potato masher or ricer
• Mixing bowl
• Fork
• Knife
• Large skillet
• Slotted spoon
• Baking sheet
• Parchment paper (optional)

Ingredients

  

• Ingredients
• For the Gnocchi:
• 2 pounds about 1 kg of starchy potatoes (like Russet or Yukon Gold)
• 1 ½ to 2 cups all-purpose flour plus more for dusting
• 1 large egg
• 1 teaspoon salt
• A pinch of nutmeg optional
• For the Butter and Sage Sauce:
• ½ cup unsalted butter 1 stick
• 10-12 fresh sage leaves
• Salt and pepper to taste
• Grated Parmesan cheese for serving optional

Instructions

 

• Method
• Step 1: Prepare the Potatoes
• Boil the Potatoes: Place the unpeeled potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20-30 minutes.
• Drain and Cool: Drain the potatoes and let them cool slightly until they can be handled. Peel the potatoes while they’re still warm.
• Step 2: Make the Gnocchi Dough
• Mash the Potatoes: Use a potato masher or ricer to mash the potatoes into a smooth consistency without lumps.
• Combine Ingredients: In a mixing bowl, combine the mashed potatoes, egg, salt, and a pinch of nutmeg if using. Gradually add flour, mixing until a soft dough forms. Start with 1 ½ cups and add more flour as needed. The dough should be slightly sticky but manageable.
• Knead: Lightly flour a clean surface and knead the dough gently for about 1-2 minutes until smooth. Avoid over-kneading.
• Step 3: Shape the Gnocchi
• Divide the Dough: Cut the dough into quarters. Roll each quarter into a long rope about ½ inch thick.
• Cut the Gnocchi: Using a knife, cut the ropes into 1-inch pieces.
• Form the Gnocchi: Use a fork to press lightly on each piece, creating ridges that help the sauce cling better.
• Step 4: Cook the Gnocchi
• Boil Water: Bring a large pot of salted water to a boil.
• Cook the Gnocchi: Carefully drop the gnocchi into the boiling water. Cook until they float to the top, about 2-3 minutes. Remove them with a slotted spoon and place on a baking sheet lined with parchment paper.
• Step 5: Make the Butter and Sage Sauce
• Melt the Butter: In a large skillet, melt the butter over medium heat.
• Add Sage: Add the sage leaves to the melted butter. Cook for 2-3 minutes until the butter turns golden brown and the sage becomes crispy.
• Season: Season the sauce with salt and pepper to taste.
• Step 6: Combine and Serve
• Toss the Gnocchi: Add the cooked gnocchi to the skillet with the butter and sage. Toss gently to coat the gnocchi evenly with the sauce.
• Serve: Plate the gnocchi and garnish with grated Parmesan cheese, if desired.
• Variations
• Cheese Gnocchi: Add ricotta cheese to the dough for a richer flavor.
• Herb Infusion: Incorporate herbs like parsley or basil into the dough for extra flavor.
• Vegan Option: Substitute the egg with flaxseed meal mixed with water (1 tablespoon flaxseed + 2.5 tablespoons water).

Keyword Gnocchi, Gnocchi di Burro e Salvia, Gnocchi di con Salsa, Gnocchi di Patate

If you’re looking to impress your family and friends with a classic Italian dish, you can’t go wrong with Gnocchi di Patate con Salsa di Burro e Salvia. This dish is a beautiful harmony of soft potato gnocchi paired with a rich, buttery sage sauce that elevates the flavors to a new level. From my own personal experience, this dish not only warms the heart but also fills the belly, making it perfect for gatherings or a cozy night in. So, let me show you how I make this delightful recipe.

Notes on What to Expect

You can expect light, fluffy gnocchi that melt in your mouth, beautifully complemented by the rich, nutty flavor of the brown butter and aromatic sage. This dish is a comforting classic that brings a taste of Italy to your kitchen.

Recipe Overview

• Cuisine: Italian
• Course: Main Dish
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4
• Calories per Serving: Approximately 450
• Cost of Ingredients: Around $10-15 (prices may vary by location)
• Ease of Cooking: Moderate

Equipment Needed

• Large pot
• Potato masher or ricer
• Mixing bowl
• Fork
• Knife
• Large skillet
• Slotted spoon
• Baking sheet
• Parchment paper (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Burro e Salvia  now.

Ingredients

For the Gnocchi:

• 2 pounds (about 1 kg) of starchy potatoes (like Russet or Yukon Gold)
• 1 ½ to 2 cups all-purpose flour (plus more for dusting)
• 1 large egg
• 1 teaspoon salt
• A pinch of nutmeg (optional)

For the Butter and Sage Sauce:

• ½ cup unsalted butter (1 stick)
• 10-12 fresh sage leaves
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Burro e Salvia  now.

Method

Step 1: Prepare the Potatoes

1. Boil the Potatoes: Place the unpeeled potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20-30 minutes.
2. Drain and Cool: Drain the potatoes and let them cool slightly until they can be handled. Peel the potatoes while they’re still warm.

Step 2: Make the Gnocchi Dough

1. Mash the Potatoes: Use a potato masher or ricer to mash the potatoes into a smooth consistency without lumps.
2. Combine Ingredients: In a mixing bowl, combine the mashed potatoes, egg, salt, and a pinch of nutmeg if using. Gradually add flour, mixing until a soft dough forms. Start with 1 ½ cups and add more flour as needed. The dough should be slightly sticky but manageable.
3. Knead: Lightly flour a clean surface and knead the dough gently for about 1-2 minutes until smooth. Avoid over-kneading.

Step 3: Shape the Gnocchi

1. Divide the Dough: Cut the dough into quarters. Roll each quarter into a long rope about ½ inch thick.
2. Cut the Gnocchi: Using a knife, cut the ropes into 1-inch pieces.
3. Form the Gnocchi: Use a fork to press lightly on each piece, creating ridges that help the sauce cling better.

Step 4: Cook the Gnocchi

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook the Gnocchi: Carefully drop the gnocchi into the boiling water. Cook until they float to the top, about 2-3 minutes. Remove them with a slotted spoon and place on a baking sheet lined with parchment paper.

Step 5: Make the Butter and Sage Sauce

1. Melt the Butter: In a large skillet, melt the butter over medium heat.
2. Add Sage: Add the sage leaves to the melted butter. Cook for 2-3 minutes until the butter turns golden brown and the sage becomes crispy.
3. Season: Season the sauce with salt and pepper to taste.

Step 6: Combine and Serve

1. Toss the Gnocchi: Add the cooked gnocchi to the skillet with the butter and sage. Toss gently to coat the gnocchi evenly with the sauce.
2. Serve: Plate the gnocchi and garnish with grated Parmesan cheese, if desired.

Variations

• Cheese Gnocchi: Add ricotta cheese to the dough for a richer flavor.
• Herb Infusion: Incorporate herbs like parsley or basil into the dough for extra flavor.
• Vegan Option: Substitute the egg with flaxseed meal mixed with water (1 tablespoon flaxseed + 2.5 tablespoons water).
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Burro e Salvia  now.

Tips

• Flour Adjustment: The amount of flour can vary based on potato moisture, so add gradually until the dough is workable.
• Resting the Dough: Allow the dough to rest for 10-15 minutes before rolling; this helps in shaping.
• Storing Gnocchi: You can freeze uncooked gnocchi by placing them on a baking sheet and freezing until solid. Transfer to a bag and store for up to 2 months.

Substitutions for Dietary Needs

• Gluten-Free: Use gluten-free all-purpose flour.
• Dairy-Free: Substitute butter with olive oil or vegan butter.

Nutritional Information Per Serving

• Calories: Approximately 450
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 70mg
• Sodium: 450mg
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 10g

I hope this guide has made making Gnocchi di Patate con Salsa di Burro e Salvia seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment.