Rosemary-Potato-Gnocchi

Rosemary Potato Gnocchi with Brown Butter Sage Sauce | Comforting & Aromatic Special Dinner

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Indulge in Homemade Rosemary Potato Gnocchi, infused with fresh rosemary and served with a luscious brown butter sage sauce. Garnished with Parmesan cheese, this dish offers a comforting and aromatic experience that’s perfect for a special dinner. The delicate, pillowy gnocchi combined with the rich, nutty flavors of the sauce make this an elegant and satisfying meal ideal for impressing guests or enjoying a gourmet treat at home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

For the Gnocchi:

  • 2 pounds russet potatoes
  • 1 cup all-purpose flour plus extra for dusting
  • 1 egg lightly beaten
  • 1 tsp salt
  • 1 tbsp fresh rosemary finely chopped

For the Brown Butter Sage Sauce:

  • 1/2 cup unsalted butter
  • 8-10 fresh sage leaves
  • Salt and pepper to taste

For Garnish:

  • Freshly grated Parmesan cheese
  • Freshly ground black pepper
  • Fresh rosemary sprigs optional

Instructions
 

  • Prepare the Potatoes: Preheat your oven to 400°F (200°C).
  • Wash and dry the potatoes, then prick them a few times with a fork. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, until they are tender and easily pierced with a fork.
  • Once done, let the potatoes cool slightly, then peel them and pass them through a potato ricer or mash them until smooth.
  • Make the Gnocchi Dough: Spread the mashed potatoes on a clean work surface and let them cool completely.
  • Sprinkle the salt and chopped rosemary over the potatoes. Pour the beaten egg over the top and sift the flour over everything.
  • Using your hands, gently mix and knead the ingredients together until a soft dough forms. Be careful not to overwork the dough; it should be smooth but not sticky. Add more flour if necessary.
  • Shape the Gnocchi: Divide the dough into four portions. Roll each portion into a long rope about 1/2 inch in diameter.
  • Cut the ropes into 1-inch pieces to form the gnocchi. If desired, roll each piece over the tines of a fork to create ridges, which help the sauce cling better.
  • Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, which takes about 2-3 minutes.
  • Use a slotted spoon to transfer the cooked gnocchi to a plate.
  • Prepare the Brown Butter Sage Sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 5 minutes.
  • Season with salt and pepper to taste.
  • Serve: Add the cooked gnocchi to the skillet with the brown butter sage sauce. Toss gently to coat the gnocchi evenly.
  • Serve immediately, garnished with freshly grated Parmesan cheese, a sprinkle of black pepper, and fresh rosemary sprigs if desired.

Notes

Enjoy this delightful Rosemary Potato Gnocchi, a dish that combines the rustic charm of homemade gnocchi with the rich flavors of brown butter and sage. Bon appétit!
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