nutritional information

Per SERVING:

  • Calories: 215
  • Protein: 6 g
  • Total Fat: 1 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 47 g
  • Cholesterol: 26 mg
  • Sodium: 305 mg
  • Fiber: 2 g
  • Sugar: 3 g

Potato Gnocchi with Butter and Sage

Potato Gnocchi with Butter and Sage

Serves 8

We knew this was a winner recipe when Karen Quatsoe, VT’s prop stylist, who comes from a long line of Italian cooks, asked for the recipe before it was published. Sauté with butter and toss with fresh sage and grated Parmesan (as shown), or top with your favorite pasta sauce.
  • 3 lbs. russet potatoes (about 4 medium)
  • 2 cups all-purpose flour
  • 1 large egg, lightly beaten
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 to 3 Tbs. vegetable oil, optional
  1. Preheat oven to 400F. Prick potatoes all over with fork. Bake 70 minutes, or until soft. Cool 10 minutes, or until easy to handle.
  2. Lightly flour baking sheet. Slice potatoes in half and scoop flesh into large bowl. Mash until no lumps remain, but potatoes are still fluffy. Fold in flour, egg, salt and pepper. (It’s easiest to use your hands.) Divide dough into 4 balls, and transfer to lightly floured work surface.
  3. Roll 1 dough ball into long strand about 3/4-inch thick. Cut into 1-inch pieces, and place pieces on prepared baking sheet. Repeat with remaining balls of dough.
  4. Bring large pot of water to a boil. Drop quarter of cut gnocchi into pot, and cook 2 minutes, or until gnocchi rise to surface. Transfer to serving bowl, and repeat with remaining gnocchi. If serving later, toss with vegetable oil to keep gnocchi from sticking together. Otherwise, top with desired sauce, and serve.
March 2007

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comments

@Kathleen: You know, this is a community of vegetarians and vegans. No one is impressed by your comments. You could just choose a different recipe instead of trying to make yourself feel better by making critical remarks. Brats like you make the rest of us look like self-righteous jerks.

Heather - 2011-06-13 16:21:24

First time making these and they turned out great. I was surprised how delicious they are. I will never be buying frozen gnocchi again, it doesn't even compare.

Colleen - 2010-09-19 11:34:00

Actually, the butter is optional, and it's not eggs, it's one egg divided amongst eight people. If you read the ingredient list you'll see no fat needed, and if you read the nutritional information, I see very little to feel unsafe about.

Jenna - 2010-05-12 15:07:46

Butter Eggs ... mayonnaise. Fat, high blood pressure, high cholesterol, arteries filling with plaque, heart disease... no thanks, I'll stick with my no cholesterol lowfat vegan diet...I feel safer that way.

Kathleen - 2010-02-24 06:10:35

I learned to make the gnocchi as above, but then added it to a pan in which sage leaves and thin garlic slices were gently sizzling in butter or butter/olive oil. Saute the gnocchi in this mixture for a few minutes and then add freshly grated Parmesan right before serving. It's the best! If desired, add a dollop of fresh tomato sauce on top or on the side as well. Enjoy!

Genevieve - 2010-02-23 20:57:10

I would also be interested in a non-wheat version of the gnocchi. Gnocchi is something I love but have had to avoid.

Teri - 2010-02-23 20:29:13

these are so bomb..brown butter and sage, or lite butter, sage, romano, crushed red pepper..so good..

jenna - 2009-10-13 19:15:59

Dev- Do you use a one to one replacement ratio ie. 2 cups potatoe starch in place of 2 cups wheat flour?

Anonymous - 2009-04-08 11:32:43

Dev L. - How much potato starch to replace the flour? As 'wheat sensitive' I'd be interested to know. Thanks

Leigh - 2009-04-07 12:40:50

We will replace 'flour' with some potato starch and use this recipe for Passover. TY for posting this before the holiday. If anyone has recipes w/o wheat or gluten; we would appreciate them. :)

Dev L - 2009-03-20 13:27:49

thanks for your comments heather! over a year later i am still regularly making this wonderful recipe, and every time I have to see these downer, off-base comments by kathleen. I appreciate you balancing it out! :)

Jenna - 2011-11-09 20:32:44