To make this gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them. A water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of. This is part of BA's Best, a collection of our essential recipes.
Recipe information
Yield
4 Servings
Ingredients
2½
1¼
2
1
4
2
24
Preparation
Step 1
Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool.
Step 2
Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a wooden spoon. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.
Step 3
Toss butter, Parmesan, and sage in a large bowl. Working in batches, cook gnocchi in large pot of boiling salted water until they float to the surface, about 2 minutes. Using a slotted spoon, gently place on top of butter mixture as you go. Once all gnocchi are cooked, add ½ cup cooking liquid and gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms.
Step 4
Serve gnocchi topped with pepper and more Parmesan.
Nutrition Per Serving
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Reviews (34)
Back to TopI did not make the gnocchi but I followed the rest of the recipe. I did not like the rawness of the sage leaves. Next time i think i will cook them a touch in a little extra butter.
linda 0
Chicago
7/25/2022
I made this last night, and I'm curious about what others have experienced with the amount of flour listed in the recipe. I followed the recipe exactly, but after mixing the ingredients as described I was left with a super sticky glop of mashed potatoes. I kept adding more and more flour, until I finally ended up with something remotely resembling a dough. In the end, I used ~8 cups of flour, rather than the 1.25 listed. Everything went off without a hitch from there, it had the taste and texture of gnochi, and I will probably make again... but just made a note to use 8x the amount of flour in the recipe.
Mazalope
Vermont
2/15/2022
This recipe is perfect for a long date night in or a family night (mine was the latter, you can only play so many COVID games of Scrabble with the fam before you go insane). My sister had some fun with the shapes, mom loved watching the gnocchi's bob up in the water like magic. They do take a lot of time, but you end up with a LOT – I came out with probably 3 or 4 additional servings after the three of us had eaten our fill. This turned out to be a blessing in disguise, as they easily freeze and reheat for whenever you want them again. Cannot recommend highly enough!
WkndChef
Ventura, CA
7/17/2020
so easy and turned out so well! added sauteed spinach and shallots and used pesto for the sauce
Anonymous
South Carolina
5/16/2020
These turned out so great. They were light, pillowy, and super silky. I didn't have sage, so I used rosemary for the sauce instead and it turned out great. Really fun and easy.
Anonymous
Canada
5/15/2020
Even though I couldn’t get rousset potatoes, these were really good gnocchis! This was my first time making them, and this recipe is great for beginners... loved how simple was making the sauce, because that way, I could focus more on the gnocchi itself.
Analovesfood
Dominican Republic
8/25/2019
Wonderful recipe and fun to make! Will make again!
loveleigh
Washington
5/6/2018