Ingredients

For the Potato Gnocchi

• 1 kg / about 2¼ pounds dry, starchy potatoes of similar size Russet or another mature floury variety works well.
• 220–260 g / about 1¾–2 cups Italian “00” flour or all-purpose flour, plus more for dusting
• 1 small egg, lightly beaten
• ½ teaspoon fine sea salt

For the Butter and Sage

• 120 g / about 8 tablespoons unsalted butter
• 16–18 fresh sage leaves
• 80 g / about ¾ cup finely grated Parmigiano-Reggiano, plus more for serving
• Freshly ground black pepper
• ½ cup reserved gnocchi cooking water, as needed

Equipment

• Potato ricer or food mill
• Bench scraper
• Gnocchi board or dinner fork
• Wide skillet

Preparation

1. Cook the potatoes without peeling. Scrub the potatoes and boil them gently in their skins until completely tender, usually 30–40 minutes depending on size. Keeping the skins intact limits water absorption. Baking the potatoes at 400°F / 205°C is an excellent drier alternative.
2. Peel and rice while hot. Drain the potatoes and peel them as soon as they can be handled safely. Pass them through a potato ricer onto a broad, clean work surface. Never use a food processor, which makes the potatoes gluey.
3. Allow steam to escape. Spread the riced potatoes into a shallow layer for 3–5 minutes. They should remain warm while releasing visible steam and excess moisture.
4. Form a soft dough. Sprinkle the potatoes with salt, add the beaten egg, and distribute about 220 grams of flour over the surface. Fold and press gently with a bench scraper and your hands just until the dough holds together.
5. Test before adding more flour. Shape one small test gnocco and boil it. When it holds its form, stop adding flour. When it breaks apart, work another tablespoon of flour into the dough and test again.
6. Roll and cut. Divide the dough into manageable pieces. On a lightly floured surface, roll each piece into a rope approximately ¾ inch / 2 centimeters thick. Cut into pillows approximately ¾ inch long.
7. Create the traditional texture. Roll each piece lightly over a floured gnocchi board or the back of a fork. Use your thumb to create ridges on one side and a shallow hollow on the other.
8. Prepare the sage butter. Melt the butter in a wide skillet over medium heat. Add the sage leaves and cook until the butter foams, smells nutty, and develops light golden milk solids. Lower the heat before the butter becomes dark or bitter.
9. Boil gently in batches. Bring a broad pot of well-salted water to a gentle boil. Add only enough gnocchi to move freely. Once they rise to the surface, cook for approximately 20–30 seconds longer, then lift them out with a slotted spoon.
10. Finish in the skillet. Transfer the gnocchi directly to the sage butter. Add a small splash of cooking water and toss very gently until glossy. Remove from the heat, add Parmigiano-Reggiano and black pepper, and serve immediately.