Pasta & Italian
Homemade Potato Gnocchi with Sage Butter
★★★★½ (4.7)
Pillowy soft potato dumplings tossed in nutty brown butter and crispy fried sage leaves. It takes a little hands-on effort but the melt-in-your-mouth texture is worth it.
- Light, pillowy texture from baked (not boiled) potatoes
- Nutty brown butter and crispy sage make a simple but elegant sauce
- A satisfying weekend cooking project with a big payoff
- 2 lbs russet potatoes (about 4 medium), scrubbed
- 1 1/2 cups all-purpose flour, plus more for dusting
- +7 more ingredients
- Preheat the oven to 400F, pierce the potatoes several times with a fork, and bake directly on the oven rack for 50 to 60 minutes until a knife slides in with no resistance.
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