Recipe: Potato Gnocchi with Sage Brown Butter

Chef Franco Aloia from the Culinary Arts program at Salt Lake Community College shared his recipe for potato gnocchi.

Potato Gnocchi with Sage Brown Butter


Russet Potatoes: 2 lbs.

Flour: 1 Cup

Egg, Large: 1 ea. Whole

Parmesan Cheese: 1 oz. Grated

Olive Oil: 1 oz.

Butter: 1 Tablespoon

Sage: 2 Leaves

Salt: TT ‘To Taste’


  1. Cook potatoes. Roast or simmer with skin on.
  2. Peel cooked potatoes and pass them through a food mill or ricer.
  3. Allow potatoes to cool and fold in one beaten egg.
  4. Incorporate ½ Cup of flour and a pinch of salt.
  5. Roll dough to about 2/3 inch diameter and cut into ¾ inch lengths.
  6. Gently blanch dumplings in large pot of salted boiling water for about 1 minute.
  7. Once they all rise and float on the top remove with a slotted spoon.
  8. Toss the cooked gnocchi in a tablespoon of olive oil and spread out on a tray to rest.
  9. Heat large sauté pan and add a teaspoon of butter with a leaf of sage.
  10. After butter stops foaming add a serving of gnocchi and brown all sides of each dumpling.
  11. Add grated cheese and serve.

Note: Be careful not to overload sauté pan. Only add enough gnocchis to cover the pan with no more than one layer.

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