Xmas Gnocchi, butter and sage sauce

Serves: 4

Overall time: 1h

Difficulty: medium

gnocchi butter and sage with fork.jpg

Few weeks ago I posted a gnocchi recipe typical from my hometown, today I want to introduce you to a quicker version of gnocchi but still delicious, perfect for the start of the Christmas season . “Gnocchi burro e salvia”, the silkiness of the butter mixed with the rich aroma of the sage

 Mamma Flora’s Tip: Try to use starchy potatoes (the ones you use for mash or chips) and cook them with the skin. When you make the gnocchi, cook them right away.


  • 1kg potatoes

  • 300gr flour

  • 50gr Butter

  • 4 sage leaves

  • Nutmeg

  • Pepper

  • Salt

  • Parmesan


  • 2 pots
  • 1 tray

  • 1 bowl

  • A potato masher

  • A skimmer


  • Boil the potatoes until soft, it should take 30-40min

  • Once the potato are ready, peeled them and mash them. Place the mashed potatoes on a flat surface. Add the flour and a pinch of salt and pepper, grate some parmesan and some nutmeg and mix everything together gently but quickly

  • The mixture should be smooth at touch, if you think it’s too soft add a little more flour. Once the mix is ready leave it to rest for 5min

  • In the meanwhile boil some water (2l) in a pot and add some salt, we will it use to cook the gnocchi

  • Cut the dough in fist-sized portions, roll into a log about 1,5cm wide, then cut the log into 2cm long pieces

  • Take a fork and turn it, roll the gnocchi on the fork to form the stripes

  • Place the gnocchi that you formed on a kitchen cloth on a tray and as soon as you have few, start cooking them in the boiling water. When they come on the surface they are ready. Drain them with a skimmer and place them in a bowl

  • Keep doing the same until you cook the last portion of gnocchi

  • In a pot melt the butter on low heat with the sage leaves, make sure the butter doesn’t brown

  • Add the cooked gnocchi and mix for couple of min, sprinkle with parmesan and serve warm

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