Potato gnocchi, crispy sage butter sauce

When the cupboards, post Sunday Roast, are bursting with an abundance of potatoes that are on their way out I make a large batch of potato gnocchi. A warm and comforting dish that lends itself to colder days sat by the fire or teamed with a fresh salad and cold glass of white wine to suit the Summer months.

To store in the freezer until further use, roll in semolina and store in an airtight container for up to three months.

Potato gnocchi, crispy sage butter sauce
Cook time
Total time
Serves: Serves 4
  • 6 large maris piper potatoes
  • 350g of 00 pasta flour
  • 2 medium eggs, beaten
  • A large knob of butter
  • A few fresh sage leaves
  • 50g of grated pecorino
  1. Preheat the oven to 200C.
  2. Prick the potatoes all over and place into an ovenproof dish, bake for one hour until soft. Carefully cut in half and scrape out the flesh into a bowl. Mash very well until there's no lumps and allow to cool.
  3. Add in the flour and beat eggs and season with a pinch of salt and bring together into a dough. Flour your work surface and kneed the dough until completely smooth. Cut the dough into four and roll out each quarter into a long sausage. Cut the sausage into thumb-sized pieces and using your thump, gently press down to create a dimple.
  4. Bring a large pan of salted water up to the boil and cook the gnocchi for 2-3 minutes or until they rise to the surface.
  5. Meanwhile, melt the butter in a small bring pan and add the sage leaves. Cook until crispy then remove onto kitchen paper to drain. Add a splash of pasta water to the frying pan and swirl. Drain the gnocchi and add to the pan. Sprinkle the pecorino over the gnocchi and allow it to melt before carefully folding it all together. Add a little more pasta water if necessary to create a silky sauce and top with the crispy sage and more grated pecorino.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: