Potato Gnocchi with Brown Butter, Sage & Parmesan

Potato Gnocchi with Brown Butter, Sage & Parmesan
Photo by Daniel Proctor


  • ½ lemon
  • 1 tsp. salt
  • ¼ cup heavy cream
  • 24 medium-size fresh sage leaves
  • 9 oz. (2 cups) all-purpose flour
  • 4 oz. (8 Tbs.) unsalted butter
  • Kosher salt
  • + 4 more ingredients
    • Freshly grated nutmeg (about 12 downward strokes on the grater) or a generous pinch of ground nutmeg
    • 1 egg, whisked
    • Parmigiano-Reggiano cheese for grating
    • 3 russet potatoes or other high-starch variety (about 1-½ lb.)

Fill a pot with lightly salted cold water, add the potatoes, and simmer them until very tender, about 35 minutes. Drain them in a colander set into the sink and let them rest in their own steam until they’re cool enough to handle. Peel them. Pass the potatoes through a ricer or the medium plate ...

View full recipe at Fine Cooking


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