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Taro or Potato Gnocchi with Sage and Browned Butter

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5 from 2 reviews

  • Author: Suzie Castello
  • Total Time: 1 hour
  • Yield: 2 1x


The subtly sweet and nutty flavors of taro (which makes and extraordinarily fluffy gnocchi) come alive when surrounded in browned butter and crispy sage leaves. Potato gnocchi feel equally at home in this wonderfully delicious sauce.


  • for the gnocchi
  • 1lb (500g) taro roots or potatoes, peeled, washed and cut into cubes
  • 1 1/2 cups (350g), or more all-purpose flour
  • 4 Tbs.(50g) unsalted butter cut into small pieces
  • 1 yolk, beaten
  • 1 tsp of salt, or to taste
  • fresh ground black pepper to taste
  • freshly grated nutmeg to taste
  • about 3 Tbs of olive oil
  • for the browned butter and sage sauce
  • 2/3 cup (150g) unsalted butter
  • 10 whole fresh sage leaves
  • 1 Tbs. olive oil
  • a hard cheese such as Parmesan


  1. In a large pan of water cook the taro or potato until it is soft. Taro cooks in about half the time as potato.
  2. Meanwhile preheat the oven to 350F (180C).
  3. Drain the cooked taro or potato and transfer to it to a baking dish. Put the baking dish into the oven to let the taro or potato dry out for 10 minutes.
  4. Spread the flour over a clean surface.
  5. With a potato ricer or food mill process the taro or potato letting it fall directly onto the flour. If you don’t have either of these tools, mash the taro/potato with a masher, then spread it over the flour.
  6. Sprinkle the salt, black pepper, nutmeg, yolk and butter pieces over the taro/potato .
  7. Work the dough together with a dough scraper or spatula. Try not to over work the dough.
  8. Put a large pan of salted water on the stove to boil.
  9. Sprinkling more flour onto the surface, separate a piece of the dough and roll it into a rope about 1-inch (2.5cm) thick. Cover the remaining dough with a clean towel.
  10. Cut the rope into 1-inch pieces.
  11. Drop no more than a dozen pieces into the boiling water at a time. Let the gnocchi cook just until they start to float. Remove them with a slotted spoon transferring them to a casserole dish with a little olive oil.
  12. Keep the casserole dish in a very low oven.
  13. Repeat cutting and cooking the remaining dough, keeping the gnocchi warm in the casserole. Drizzle with olive oil as needed to prevent the gnocchi from sticking to each other.
  14. For the sauce, melt the butter in a skillet. Let it brown only slightly. Remove from the heat.
  15. Remove the foam with a slotted spoon.
  16. Add the olive oil and return to the heat.
  17. Add the sage leaves.
  18. Crisp the sage for a minute.
  19. Pour the butter and sage over the gnocchi.
  20. Using a vegetable peeler, garnish the gnocchi with large shavings of Parmesan or another cheese appropriate for grating.
  • Prep Time: 30 mins
  • Cook Time: 30 mins
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