Last Updated on 2 months by Neha Deshmukh

Potato Gnocchi Recipe – Garlic Sage Butter & Olive Oil

Introduction

Oh, gnocchi! These little potato pillows are seriously one of my all-time comfort foods. I first made them years ago, attempting to recreate a dish I’d had at a tiny trattoria in Italy, and honestly, it was a bit of a disaster. But I persevered, and now I’m so excited to share my (much improved!) recipe with you. This isn’t your average potato gnocchi recipe, though. We’re taking simple ingredients and transforming them into something truly special with a fragrant garlic sage butter sauce. It’s surprisingly easy, and the result is so worth it.

Why You’ll Love This Recipe

This potato gnocchi recipe is a winner for so many reasons! It’s a fantastic way to use up potatoes, it’s a relatively quick meal (about 35 minutes total!), and it’s incredibly satisfying. Plus, the garlic sage butter sauce? Forget about it. It’s a flavor explosion that perfectly complements the delicate potato flavor. It’s a little bit fancy, a little bit rustic, and a whole lot delicious.

Ingredients

Here’s what you’ll need to make these delightful little gnocchi:

• 2 potatoes
• 1.5 – 2 cups all-purpose flour (maida)
• 1 teaspoon olive oil
• Salt to taste
• 2 tbsp butter
• 3 garlic cloves
• 2 teaspoon dried sage
• 0.5 teaspoon black pepper

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potatoes: Choosing the Right Variety

The type of potato you use really matters. You want a starchy potato that will mash beautifully. Russet potatoes (also known as Idaho potatoes) are fantastic, or Yukon Gold potatoes work well too. Avoid waxy potatoes like red potatoes, as they won’t give you that light and fluffy texture we’re after. About 500g of potatoes is perfect.

Flour: Understanding Maida vs. Whole Wheat Options

I usually use all-purpose flour (maida) for gnocchi because it gives the best texture. However, you can substitute up to half of the maida with whole wheat flour for a slightly nuttier flavor and added fiber. Just be aware that whole wheat flour absorbs more liquid, so you might need to adjust the amount.

Olive Oil: Extra Virgin vs. Regular

For the dough, regular olive oil is perfectly fine. You don’t need to splurge on extra virgin here. But for drizzling over the finished gnocchi (optional, but recommended!), extra virgin olive oil adds a lovely fruity note.

Butter: Salted vs. Unsalted & Browning for Flavor

I prefer using salted butter for this recipe, but unsalted works too – just add a pinch more salt to the sauce. The key is to brown the butter. This creates a nutty, complex flavor that takes the sauce to the next level. Don’t rush this step!

Sage: Fresh vs. Dried & Its Aromatic Qualities

Dried sage works wonderfully in this recipe, and it’s what I usually use. If you have fresh sage on hand, even better! Use about 1 tablespoon of chopped fresh sage in place of the 2 teaspoons of dried. Sage has such a lovely, earthy aroma that really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your potatoes until they’re fork-tender. I usually pressure cook them for about 3 whistles – it’s the quickest way! Once cooked, peel them while they’re still warm (but not too hot to handle!) and mash them thoroughly. You want to get rid of all the lumps.
2. Now, add 1 cup of flour, the olive oil, and salt to the mashed potatoes. Mix it all together. Gradually add the remaining flour, a little at a time, until you form a soft, non-sticky dough. Don’t overwork the dough, or your gnocchi will be tough.
3. Cover the dough and let it rest for about 10 minutes. This allows the gluten to relax, making the gnocchi more tender.
4. Divide the dough into 4 equal parts. Roll each part into a long rope, about 1 inch thick. Dust your work surface with flour to prevent sticking.
5. Cut the ropes into 1-inch pieces. This is where the fun begins!
6. Take each piece and gently roll it over the tines of a fork. This creates those beautiful ridges that help the sauce cling to the gnocchi.
7. Bring a large pot of salted water to a boil. Cook the gnocchi in batches – don’t overcrowd the pot! They’re done when they float to the surface, which usually takes about 2-3 minutes.
8. Remove the gnocchi with a slotted spoon and set them aside.
9. Now for the sauce! Heat the butter in a pan over medium heat. Add the crushed garlic and sage, and cook until the butter turns golden brown and smells amazing. Watch it carefully – browned butter can burn quickly!
10. Add the cooked gnocchi and black pepper to the pan. Toss gently to coat everything evenly.
11. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect gnocchi:

Achieving the Perfect Gnocchi Texture

The key to light and fluffy gnocchi is to use the right amount of flour. Start with less and add more only if needed. You want a dough that’s soft but not sticky.

Preventing Gnocchi from Becoming Gummy

Don’t overwork the dough! Overworking develops the gluten, which makes the gnocchi tough and gummy.

Mastering the Brown Butter Sauce

Keep a close eye on the butter as it’s browning. You want it to turn golden brown, not black. The moment it smells nutty, it’s ready!

Variations

Want to switch things up? Here are a few ideas:

Vegan Potato Gnocchi

Substitute the butter with vegan butter or olive oil. It’s surprisingly delicious! My friend, Priya, swears by this version.

Gluten-Free Potato Gnocchi

Use a gluten-free all-purpose flour blend. You might need to experiment with the amount of flour to get the right consistency.

Spice Level Adjustment (Red Pepper Flakes)

Add a pinch of red pepper flakes to the sauce for a little heat.

Festival Adaptation (Christmas/Winter Comfort Food)

Add a sprinkle of grated Parmesan cheese and some chopped rosemary to the sauce for a festive winter flavor.

Serving Suggestions

These gnocchi are fantastic on their own, but they also pair well with a simple green salad or roasted vegetables. A glass of crisp white wine is the perfect accompaniment.

Storage Instructions

Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little butter or olive oil. You can also freeze uncooked gnocchi. Spread them out on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag.

FAQs

Let’s answer some common questions:

What type of potatoes are best for gnocchi?

Starchy potatoes like Russet or Yukon Gold are the best choice.

Can I make the gnocchi dough ahead of time?

Yes, you can! Just wrap it tightly in plastic wrap and refrigerate for up to 24 hours.

How do I know when the gnocchi are cooked?

They’re done when they float to the surface of the boiling water.

What if my gnocchi are too dense?

You probably used too much flour. Next time, start with less flour and add more gradually.

Can I freeze leftover gnocchi?

Yes, you can! Freeze them on a baking sheet before transferring to a freezer bag.