Description
Foolproof gnocchi recipe, perfect every time. Brown butter sage sauce elevates this classic.
Ingredients
Units
Scale
- 1/2 cups (118 ml) milk
- 1 tablespoon butter
- 3/4 cups (178 ml) instant mashed potato flakes
- 1 large eggs
- 6 tablespoons all purpose flour
- 1/4 cups (59 ml) butter
- small handful fresh sage
- 1 slice prosciutto
- 1/4 cups (59 ml) reserved cooking water
- freshly shaved or grated Parmagiano
Instructions
- Heat the milk and butter in the microwave until the butter is melted. Do not let it boil, but it should be hot to the touch.
- Add the milk and butter to the potato flakes in a medium bowl and stir to combine. The mixture will have a dry, crumbly texture.
- Let the potatoes cool for about five minutes, until the mixture is just warm to the touch. Then add the egg and flour and stir until everything is thoroughly incorporated.
- Divide the dough in half and roll each piece into a long rope about 3/4 of an inch in diameter, using the palms of your hands on a lightly floured surface. If the dough is sticky, flour your hands. Use just enough flour to prevent sticking; too much will make the gnocchi tough.
- Cut each roll into 3/4 inch pieces.
- Sprinkle a little flour on a gnocchi board (or dinner fork) and, one at a time, roll the dumplings along the ridges, pressing lightly with your thumb to create a ridge pattern on one side and a dent on the other.
- Bring a large pot of salted water to a boil.
- In a big frying pan over medium-high heat (approximately 350°F/177°C), melt the butter until it starts to bubble and smell toasty, turning a light brown honey color. Add the fresh sage leaves and torn prosciutto. Reduce heat to medium and sauté until the sage crisps (1-2 minutes). Remove from heat.
- Drop the gnocchi into the boiling water in small handfuls, starting with the largest. Cook for 2-3 minutes, until they float to the top. Skim them out with a slotted spoon and add them to the brown butter in the frying pan.
- Ladle about 1/4 cup of the cooking liquid into the pan with the gnocchi. Cook over medium heat for 1-2 minutes, stirring gently to coat.
- Just before serving, shave some Parmagiano Reggiano over each plate.
Notes
- For a richer flavor, use whole milk instead of low-fat milk.
- If you don’t have a gnocchi board, use a fork to create the ridges.
- Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 2 days; refresh by pan-frying before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2
- Sodium: 300
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 3
- Protein: 10
- Cholesterol: 100