If you’re a fan of Italian cuisine, there’s a good chance you’ve indulged in the beloved comfort food of gnocchi. These soft, pillowy dumplings are a classic staple of Italian cooking, known for their delicate texture and versatility. When paired with a rich, aromatic sage butter sauce, they become a dish that’s not only comforting but also incredibly flavorful. In this article, we’ll dive deep into the recipe for making gnocchi with sage butter sauce, a dish that’s simple, yet utterly delicious. This guide will provide you with all the details you need, from the origins of this dish to step-by-step instructions, variations, and frequently asked questions. Whether you’re preparing the gnocchi from scratch or using store-bought versions, you’ll be able to make an unforgettable meal.
What is Gnocchi with Sage Butter Sauce?
Gnocchi are small Italian dumplings, traditionally made from potatoes, flour, and eggs. The word gnocchi comes from the Italian word nocchio, meaning “knot” or knuckle, referring to the shape of the dumplings. Sage butter sauce, on the other hand, is a rich and fragrant sauce made by browning butter and infusing it with fresh sage leaves. This sauce enhances the gnocchi’s soft texture, creating a perfect combination of flavors that melt in your mouth.
Gnocchi with sage butter sauce is often served as a comforting dish, especially in the cooler months when you crave something warm and satisfying. The rich, nutty butter pairs beautifully with the earthy flavor of sage, making each bite a delightful experience.
Origin of Gnocchi with Sage Butter Sauce
Gnocchi has its roots in Italy, where it has been enjoyed for centuries. While the exact origins are difficult to pinpoint, it’s widely believed that gnocchi were first made by the ancient Romans. Over time, the recipe evolved to include a variety of ingredients, such as ricotta cheese, spinach, and even pumpkin, depending on regional preferences.
The sage butter sauce, on the other hand, is a typical feature of northern Italian cuisine, particularly in regions like Tuscany and Emilia-Romagna, where sage is a common herb in the local cooking. It’s used to complement hearty dishes, and when combined with gnocchi, it creates a flavor profile that is both luxurious and simple.
Ingredients for Gnocchi with Sage Butter Sauce (Serves 4)
Whether you’re opting for homemade gnocchi or using store-bought, the following ingredients are required for the sage butter sauce and to make the gnocchi from scratch:
For the Gnocchi (Optional, or Use Store-Bought):
- 2 lbs (900 g) potatoes – Russet or Yukon Gold are the best choices for gnocchi.
- 1 1/2 cups (180 g) all-purpose flour – Plus extra for dusting.
- 1 large egg – Helps bind the dough together.
- 1 tsp salt – To season the gnocchi dough.
For the Sage Butter Sauce:
- 1/2 cup (115 g) unsalted butter – For that rich, creamy base of the sauce.
- 10-12 fresh sage leaves – Fresh is key for the best flavor.
- Salt, to taste – Adjust according to your preference.
- Freshly ground black pepper, to taste – For a little kick.
- Freshly grated Parmesan cheese, for serving – The finishing touch to elevate the dish.
Step-by-Step Instructions for Gnocchi with Sage Butter Sauce
Making gnocchi with sage butter sauce is straightforward, especially when you break it down into simple steps. Below is a detailed guide on how to prepare the gnocchi and the sage butter sauce:
Step 1: Make the Gnocchi (Skip if Using Store-Bought)
1. Cook the Potatoes
Begin by boiling the potatoes in their skins until they’re fork-tender. This will take about 20-30 minutes depending on the size of the potatoes. Once cooked, drain the potatoes and let them cool slightly. Peel the potatoes while they’re still warm, and then pass them through a potato ricer or mash them until smooth.
2. Form the Dough
On a clean surface, create a mound with the mashed potatoes. Add the flour and salt to the potatoes and create a well in the center. Crack the egg into the well and gently whisk with a fork, gradually incorporating the flour and potatoes. Once the dough starts coming together, knead it lightly until it’s smooth and soft, but be careful not to overwork it.
3. Shape the Gnocchi
Divide the dough into smaller portions and roll each piece into a long rope, about 3/4 inch (2 cm) thick. Cut the rope into small pieces, around 1 inch (2.5 cm) long. To give your gnocchi that signature texture, you can roll each piece over the back of a fork or use a gnocchi board to create ridges.
4. Cook the Gnocchi
Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. Once they float to the surface (after about 2-3 minutes), they are done. Use a slotted spoon to remove them and set them aside.
Step 2: Make the Sage Butter Sauce
1. Melt the Butter
In a large skillet, melt the unsalted butter over medium heat. Keep an eye on the butter as it melts and allow it to turn golden brown, which will take about 4-5 minutes. This is the point where the butter starts to smell nutty, known as “browned butter.”
2. Add the Sage
Once the butter is browned, add the fresh sage leaves to the skillet. Let them cook for 1-2 minutes until they become crispy. At this stage, season the butter with salt and freshly ground black pepper to taste.
Step 3: Combine and Serve
1. Add the Gnocchi to the Sauce
Once the sage leaves are crispy, add the cooked gnocchi into the skillet with the sage butter sauce. Gently toss the gnocchi to ensure they are evenly coated with the sauce.
2. Serve
Transfer the gnocchi to plates and serve immediately, topped with freshly grated Parmesan cheese. If desired, you can also add extra crispy sage leaves on top for a lovely garnish.
Variations of Gnocchi with Sage Butter Sauce
While the classic version of gnocchi with sage butter sauce is already a hit, there are many ways you can tweak the dish to suit your tastes or dietary needs:
- Vegan Gnocchi with Sage Butter Sauce:
For a vegan version, you can substitute the butter with olive oil or a plant-based butter alternative. Use a dairy-free cheese to top the gnocchi, or simply skip the cheese altogether. - Cheese-filled Gnocchi:
You can add a filling to the gnocchi, such as ricotta or mozzarella cheese, for a richer, more indulgent dish. This variation adds an extra layer of flavor to the already delicious meal. - Add Vegetables:
Try adding vegetables like spinach, peas, or mushrooms to the sage butter sauce. This adds a bit more texture and flavor complexity to the dish. - Sausage or Bacon:
For a meaty addition, sauté some sausage or crispy bacon pieces to add on top of the gnocchi. The savory meat complements the rich butter sauce perfectly.
Frequently Asked Questions (FAQs)
1. Can I use store-bought gnocchi for this recipe?
Yes, you can use high-quality store-bought gnocchi if you’re short on time. However, homemade gnocchi has a lighter, fluffier texture and is always a great choice if you want to make the dish from scratch.
2. Can I freeze the gnocchi?
Yes, gnocchi freezes well. After shaping the gnocchi, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag and store for up to 3 months. You can cook frozen gnocchi directly from the freezer—just boil them until they float.
3. How do I know when the gnocchi is cooked?
Gnocchi is done when it floats to the surface of the boiling water. After this, it should only cook for an additional minute or so before being removed.
Conclusion
Gnocchi with sage butter sauce is the perfect comfort food—simple yet indulgent, light yet satisfying. Whether you’re making the gnocchi from scratch or opting for store-bought, this dish is sure to impress. The crispy sage leaves and nutty browned butter sauce elevate the soft gnocchi to a whole new level of flavor. By following these detailed instructions and experimenting with different variations, you can create a delicious, authentic Italian meal in your own kitchen. Bon appétit!
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Gnocchi with Sage Butter Sauce: A Delightful Italian Classic
- Total Time: 25 minutes
- Diet: Vegetarian
Description
Gnocchi are small Italian dumplings, traditionally made from potatoes, flour, and eggs. The word gnocchi comes from the Italian word nocchio, meaning “knot” or knuckle, referring to the shape of the dumplings. Sage butter sauce, on the other hand, is a rich and fragrant sauce made by browning butter and infusing it with fresh sage leaves. This sauce enhances the gnocchi’s soft texture, creating a perfect combination of flavors that melt in your mouth.
Ingredients
- For the Gnocchi (optional, or use store-bought):
- 2 lbs (900 g) potatoes (Russet or Yukon Gold work best)
- 1 1/2 cups (180 g) all-purpose flour (plus extra for dusting)
- 1 large egg
- 1 tsp salt
- For the Sage Butter Sauce:
- 1/2 cup (115 g) unsalted butter
- 10–12 fresh sage leaves
- Salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
Step 1: Make the Gnocchi (Skip if using store-bought)
- Cook the Potatoes
- Boil the potatoes in their skins until fork-tender (about 20-30 minutes).
- Drain, peel while warm, and pass them through a potato ricer or mash until smooth. Allow to cool slightly.
- Form the Dough
- On a clean surface, make a mound with the mashed potatoes. Add the flour and salt, then create a well in the center.
- Crack the egg into the well and gently mix with a fork, gradually incorporating the flour and potatoes.
- Knead the dough lightly until it comes together (avoid overworking). The dough should be soft but not sticky.
- Shape the Gnocchi
- Divide the dough into smaller portions and roll each into a long rope, about 3/4 inch (2 cm) thick.
- Cut the rope into small pieces (about 1 inch each). To shape, roll each piece over the back of a fork or gnocchi board to create ridges (optional).
- Cook the Gnocchi
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface (about 2-3 minutes).
- Remove with a slotted spoon and set aside.
Step 2: Make the Sage Butter Sauce
- Melt the Butter
- In a large skillet, melt the butter over medium heat. Allow it to cook until it begins to turn golden brown and smells nutty (this is browned butter).
- Add the Sage
- Add the fresh sage leaves to the browned butter. Cook for 1-2 minutes until the leaves become crisp. Season with a pinch of salt and pepper.
Step 3: Combine and Serve
- Add the cooked gnocchi to the skillet with the sage butter sauce. Toss gently to coat the gnocchi evenly.
- Serve immediately, topped with freshly grated Parmesan cheese and extra crispy sage leaves, if desired.
Notes
For added richness, top with freshly grated Parmesan and a drizzle of truffle oil. To make it a heartier meal, serve with sautéed mushrooms or a simple green salad on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian