Gnocchi with butter, sage, and Parmesan is a classic Italian dish that highlights the simple yet rich flavors of its core ingredients. Here’s a breakdown of the dish:

Gnocchi: These are small, soft dough dumplings typically made from potatoes, flour, and eggs. Gnocchi have a pillow-like texture and serve as the base of the dish, providing a delicate, tender bite that pairs beautifully with various sauces.

Butter: The gnocchi are often pan-fried or tossed in melted butter, which browns slightly to create a rich, nutty flavor known as brown butter. This enhances the overall taste and adds a luxurious texture to the dish.

Sage: Fresh sage leaves are added to the butter as it browns, infusing the dish with their earthy, slightly peppery flavor. Sage has a robust aroma that complements the butter and Parmesan beautifully.

Parmesan: Freshly grated Parmesan cheese is sprinkled over the hot gnocchi, adding a salty, umami flavor that melds perfectly with the butter and sage. The heat from the gnocchi helps melt the cheese slightly, creating a creamy coating on each dumpling.

The combination of these ingredients results in a comforting, flavorful dish that’s both simple to prepare and sophisticated in taste. It’s popular as both an entrée and a side dish, beloved for its elegant simplicity.

Ingredients for Gnocchi

• 2 pounds russet potatoes (about 4 medium potatoes)
• 1 1/2 to 2 cups all-purpose flour, plus more for dusting
• 1 large egg
• 1 teaspoon salt

Ingredients for Sauce and Finishing:

• 4 tablespoons unsalted butter
• 10-12 fresh sage leaves
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Optional: Crushed red pepper flakes for a spicy kick

Instructions

Step 1: Make the Gnocchi

1. Cook the Potatoes:
   • Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake them directly on the rack for about 50-60 minutes until they are tender throughout.
2. Prepare Potato Dough:
   • Once the potatoes are cool enough to handle, peel them and pass through a potato ricer into a large bowl. If you don’t have a ricer, you can mash them until there are no lumps.
   • Make a well in the center of the riced potatoes, add the beaten egg, and sprinkle with salt. Start mixing with your hands, gradually adding flour until the dough just comes together and is no longer sticky. Be careful not to overwork the dough.
3. Shape the Gnocchi:
   • Turn the dough onto a floured surface, divide it into sections, and roll each section into a long rope about 3/4-inch thick. Cut the ropes into 1-inch pieces.
   • Optionally, roll each piece over the tines of a fork or a gnocchi board to create ridges.
4. Cook the Gnocchi:
   • Bring a large pot of salted water to a boil. Cook gnocchi in batches by dropping them into boiling water. They are done when they float to the surface; let them float for about 10 seconds more, then remove with a slotted spoon.

Step 2: Prepare the Sauce and Serve

1. Crisp the Gnocchi:
   • Heat butter in a large skillet over medium-high heat until foaming. Add the boiled gnocchi and spread into a single layer. Cook, undisturbed, until golden and crispy on the bottom, about 2-3 minutes. Stir and continue cooking until crispy all around.
2. Add Sage and Season:
   • Add the sage leaves to the butter and let them crisp up. Season with salt, black pepper, and red pepper flakes if using.
3. Combine and Garnish:
   • Toss the crispy gnocchi with the crispy sage and butter. Sprinkle with Parmesan cheese and serve immediately.

This homemade crispy gnocchi dish is rich in textures and flavors, with the golden crust of the gnocchi contrasting beautifully with the aromatic sage and salty Parmesan. Enjoy your meal!