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.

Prep Time 30

Cook Time 1

Total Time 1 30

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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