Gnocchi with Browned Butter and Sage

Serves 8

Vegetarian, Nut-free


  • 500g Desiree potatoes, baked
  • 3 large egg yolks
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 1/3 cups plain flour
  • ¼ cup salted butter
  • 2 tablespoons fresh sage, chopped
  1. Pre-heat oven to 190°C.
  2. To bake potatoes, scrub and pat dry; prick all over with a fork.  Wrap each one in foil and place in a baking dish. Bake until tender for about 1 hour then remove the foil.
  3. When cool enough to handle, peel baked potatoes then squeeze through the potato ricer. There should be about 3 cups riced potatoes.
  4. Gather potatoes into a mound. Using a spoon, make a well in the centre. Add egg yolks to well, sprinkle chopped rosemary, sage, thyme, salt, pepper and ½ cup flour over potatoes and egg yolks.
  5. Knead dough gently, gradually adding in enough remaining flour so the dough is soft and no longer sticky.
  6. Dust dough with flour and divide into four pieces.  On a lightly floured surface, roll each piece into a rope 1.25cm in diameter. Cut each rope into 1.25cm pieces. Dust with flour.
  7. Gnocchi may be prepared to this point and frozen. If freezing, place gnocchi in a single layer on a lightly floured tray; cover and freeze. Once the gnocchi is frozen, transfer gnocchi to an airtight container and freeze for up to 1 month. Do not thaw before cooking.
  8. To prepare browned butter, place butter in a small saucepan over medium-low heat and cook, uncovered, stirring occasionally until butter is golden brown and smells nutty.  Remove from heat and pour into a small heatproof bowl and set aside.
  9. Cook gnocchi in batches in boiling salted water until gnocchi float to the surface and are tender, about 2 – 3 minutes per batch.
  10. Remove gnocchi with a slotted spoon and place in a bowl.
  11. Heat half of browned butter in a large non-stick frypan over medium heat.  Add half of the gnocchi and 1 tablespoon of remaining sage, sauté until gnocchi are lightly browned and heated through.
  12. Transfer to a serving dish.
  13. Repeat procedure with remaining browned butter, gnocchi and sage. Serve immediately.
How to Cook the Perfect Steak