Ingredients
Scale
- 1 kg (2.2 lbs) russet potatoes, preferably floury variety
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 100g unsalted butter
- 2 cloves garlic, finely chopped
- 1 cup (100g) freshly grated Parmesan cheese
- Fresh sage leaves, about 12
- Freshly ground black pepper, to taste
- Optional: 100g wild mushrooms, cleaned and sliced (substitute with chestnut mushrooms if unavailable)
- Optional: 50g pancetta, diced (can be omitted for a vegetarian dish)
If you don’t have russet potatoes, Maris Piper works beautifully as well. For a gluten-free alternative, swap the all-purpose flour for a gluten-free mix that behaves well when cooked, but bear in mind you might need a little less or more depending on the brand. I’ve also found that if you’re in a hurry, you can use pre-made gnocchi from a good deli, but there’s nothing quite like making them yourself.
Instructions
- Start by boiling the potatoes whole and unpeeled in salted water until tender when pierced with a fork, about 25-30 minutes. This step is key – cooking them with the skins on keeps the flesh dry, which makes for a better gnocchi dough. I recall my mum’s advice here: “Never rush the potatoes – they hold the whole dish together.”
- Drain the potatoes and let them cool just enough to handle, then peel while still warm. Pass them through a potato ricer or mash very finely on a clean surface. Avoid lumps at all costs – smooth, fluffy potatoes are the foundation.
- Sprinkle the salt and about half the flour over the potatoes. Make a well in the centre, add the beaten egg, and gently combine everything with your hands. Add the remaining flour little by little until you have a soft, slightly sticky dough. Resist the urge to overwork it – I’ve learned that the lighter the touch, the better the gnocchi.
- Divide the dough into four equal portions. Roll each into a long rope about 1.5 cm thick on a floured surface. Cut into 2 cm pieces. For that classic look, gently press each piece with the back of a fork to create ridges – these help the sauce cling to every bite.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches – they’re ready when they float to the surface, usually 2-3 minutes. Scoop them out with a slotted spoon and set aside on a warmed plate.
- In a large frying pan, melt the butter over medium heat. Add the garlic and sage leaves, frying gently until the butter turns golden and fragrant, about 3-4 minutes. If using pancetta, add it now to crisp up; for mushrooms, sauté separately until tender and golden.
- Toss the cooked gnocchi into the pan with the butter sauce, gently stirring to coat. Add sautéed mushrooms or pancetta if using. Finish with a generous handful of Parmesan and freshly ground black pepper.
- Serve immediately, spooning any extra buttery sauce over the top. I always remind myself to plate this dish with a good cup of tea nearby – it’s the perfect companion to these warm, tender pillows of gnocchi.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
