Gnocchi Burro E Salvia

Indulge in the elegance of Italian simplicity with this authentic Gnocchi Burro E Salvia recipe. Pillow-soft potato gnocchi, made from scratch with russet or Yukon gold potatoes and a touch of egg yolk, are bathed in a luxurious butter and sage sauce. The sage leaves are gently fried in golden butter, releasing an aromatic fragrance that perfectly complements the tender gnocchi. Finished with a generous sprinkling of freshly grated Parmesan for a nutty richness, this dish captures the essence of rustic Italian comfort food. Ready in under an hour, it’s an ideal recipe for an impressive yet effortless dinner. Perfect for fans of classic Italian cuisine, this timeless recipe delivers on delicate flavors and satisfying textures with every bite.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Potatoes (russet or Yukon gold)
• 150 grams All-purpose flour
• 1 large Egg yolk
• 100 grams Unsalted butter
• 12 leaves Fresh sage leaves
• 50 grams Parmesan cheese (grated)
• 1 pinch Salt
• 1 pinch Black pepper
• 1 liter Water

Directions

Step 1

Boil the potatoes in their skins in a large pot of salted water until they are fork-tender, approximately 20-25 minutes.

Step 2

Drain the potatoes and allow them to cool slightly. Peel the skins off while they're still warm.

Step 3

Pass the peeled potatoes through a potato ricer or mash them until smooth, and let them cool completely.

Step 4

On a clean work surface, spread the mashed potatoes into a mound and make a well in the center.

Step 5

Add the flour, a pinch of salt, and the egg yolk into the well. Begin mixing the dough gently using your hands until just combined.

Step 6

Knead the dough lightly until it forms a smooth, cohesive ball. Be careful not to over-knead, as this will make the gnocchi dense.

Step 7

Divide the dough into four pieces. Roll each piece into a long rope, about 1.5 cm in diameter, on a lightly floured surface.

Step 8

Cut the ropes into small pieces (about 2 cm each) to form the gnocchi. Optionally, roll each gnocco on the back of a fork or a gnocchi board for texture.

Step 9

Bring a large pot of salted water to a gentle boil.

Step 10

In a large skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter starts to turn golden and the sage becomes crispy, about 3-4 minutes. Remove from heat.

Step 11

Cook the gnocchi in the boiling water in batches. Once they float to the surface (about 2-3 minutes), remove them with a slotted spoon.

Step 12

Transfer the cooked gnocchi directly into the skillet with the butter and sage sauce. Toss gently to coat them.

Step 13

Sprinkle grated Parmesan cheese over the gnocchi and toss again. Adjust salt and pepper to taste.

Step 14

Serve the Gnocchi Burro E Salvia immediately, garnished with extra Parmesan and a few crispy sage leaves.

Nutrition Facts

Serving size	1838.2 grams (1838.2g)

Amount per serving	% Daily Value*
Calories	1928

Total Fat 106.90g	137%
Saturated Fat 61.10g	306%
Polyunsaturated Fat 0.00g
Cholesterol 446mg	149%
Sodium 986mg	43%
Total Carbohydrate 206.40g	75%
Dietary Fiber 12.30g	44%
Total Sugars 4.40g
Protein 47.50g	95%

Vitamin D 18IU	91%
Calcium 775mg	60%
Iron 12mg	66%
Potassium 2091mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 9.6%

Carbs: 41.7%