Gnocchi in Sage Butter Recipe

4.5 1 3
Gnocchi in Sage Butter Recipe
Gnocchi in Sage Butter Recipe photo by Taste of Home
Publisher Photo

Gnocchi in Sage Butter Recipe

Read Reviews
4.5 1 3
Publisher Photo
Buttery garlic and sage sauce adds melt-in-your-mouth flavor to these feather-light but filling and oh-so-easy, homemade potato puffs from our Test Kitchen.
MAKES:
4 servings
TOTAL TIME:
Prep: 70 min. Cook: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 70 min. Cook: 5 min.

Ingredients

  • 1 pound russet potatoes, peeled and quartered
  • 2/3 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • 2 tablespoons butter
  • 2 garlic cloves, thinly sliced
  • 4 fresh sage leaves, thinly sliced

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil.
Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough.
Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm.
In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat. Yield: 4 servings.
Originally published as Gnocchi in Sage Butter in Light & Tasty February/March 2007, p32

Nutritional Facts

2/3 cup: 232 calories, 7g fat (4g saturated fat), 68mg cholesterol, 373mg sodium, 36g carbohydrate (1g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 1 pound russet potatoes, peeled and quartered
  • 2/3 cup all-purpose flour
  • 1 egg
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • 2 tablespoons butter
  • 2 garlic cloves, thinly sliced
  • 4 fresh sage leaves, thinly sliced
  1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
  2. Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil.
  3. Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough.
  4. Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm.
  5. In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat. Yield: 4 servings.
Originally published as Gnocchi in Sage Butter in Light & Tasty February/March 2007, p32

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGnocchi in Sage Butter

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ClydeWoman User ID: 7322761 101669
Reviewed Jan. 10, 2014

"Since I did not own a ricer, I used a potato masher and then a fork, fluffing the potatoes as I went."

Loading Image