Recipe: Potato Gnocchi with Sage Brown Butter

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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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