Italian Cuisine
Potato Gnocchi with Sage Butter and Hazelnuts
This dish is a pure expression of Northern Italian comfort food, where simple textures unite to provide ultimate warmth. Delicate, pillow-soft potato gnocchi are first boiled and then gently tossed in melted butter. As it cooks, the butter darkens into a rich nutty brown and absorbs the essential oils of fresh sage, crisping up the leaves and mellowing their sharpness. Toasted crushed hazelnuts complete the composition, introducing a vibrant textural pop that accentuates the comforting aroma of the sauce.
Dishday
Recipe overview
- Total time
- 55 min
- Prep
- 40 min
- Cooking
- 15 min
- Servings
- 2
- Difficulty
- Medium
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 490 kcal
- Protein
- 9 g
- Fat
- 26 g
- Carbs
- 55 g
- Fiber
- 4 g
Step by step
Method
- 01
Bake the potatoes in their skins at 200°C until completely te…
Bake the potatoes in their skins at 200°C until completely tender, then peel while hot and immediately press through a potato ricer to keep the starch light.
- 02
Dust your work surface with flour, arrange the cooled potato,…
Dust your work surface with flour, arrange the cooled potato, add the egg yolk and a pinch of salt. Quickly knead into a soft, supple dough without overworking.
- 03
Divide the dough into portions, roll into finger-thick ropes,…
Divide the dough into portions, roll into finger-thick ropes, and cut into 2 cm pieces. Optionally, roll each piece over fork tines to create sauce-catching ridges.
- 04
Toast the hazelnuts in a dry skillet until fragrant and skins…
Toast the hazelnuts in a dry skillet until fragrant and skins loosen, then rub clean with a towel. Chop coarsely with a knife for a distinct crunch.
- 05
Drop the gnocchi into a pot of boiling salted water
Drop the gnocchi into a pot of boiling salted water. Cook until they float to the surface, then allow them to simmer for 1 extra minute before lifting out with a slotted spoon.
- 06
Meanwhile, melt the butter in a wide skillet and add the whol…
Meanwhile, melt the butter in a wide skillet and add the whole sage leaves. Cook over medium heat for about 3 minutes until the butter foams and turns a nutty golden brown.
- 07
Transfer the drained gnocchi directly into the sage butter wi…
Transfer the drained gnocchi directly into the sage butter with a splash of the cooking water. Toss gently for 2 minutes until a subtle golden crust develops.
- 08
At the very last second, stir in the chopped hazelnuts, tossi…
At the very last second, stir in the chopped hazelnuts, tossing to ensure they are coated in the glossy emulsion, then remove from the heat source.
Dishday
Useful advice
Cooking tip
For the perfect dough, bake the potatoes on a bed of salt rather than boiling them to keep moisture at a minimum so the gnocchi remain airy.
How to serve
Serve immediately in warm shallow bowls, drizzling with any residual sage butter from the pan and topping with the crispy leaves.
How to store
Uncooked shaped gnocchi can be frozen in a single layer on a tray, then transferred to a bag for up to 1 month. Cook directly from frozen.
Note
Do not burn the butter; heat it over medium-low so it darkens slowly to a hazelnut color to yield the correct flavor profile (beurre noisette).
