Potato Gnocci in Burnt Butter & Sage Sauce

The sauce is a burnt butter & sage sauce, which is one of my favourite go-to simple sauces when I can get my hands on fresh sage as well as my favourite butter. Because gnocchi is a really comforting wintry dish, it really does pair nicely with a red wine. Never judge a wine by its colour, it’s really about the flavour profile. I find that the slight acidity of the L'Artisan Le Pinot Noir helps cut through the richness of the butter and potato

Serves 2
Ingredients 7
Cooking Time 1 hour
Skill Level Easy


  • 3 (500g) desiree potatoes. You need an all purpose waxy potato with yellow flesh. Nicola or King David work well too.
  • 1 egg
  • 150g plain or Tipo 00 flour, sifted plus extra flour for dusting
  • 50g parmigiano reggiano, finely grated
  • 100g butter, diced
  • 1 small bunch of sage
  • Salt and pepper


  • 1 potato ricer. If you don’t have one, a box grater or a colander can work too. You need something with holes in it that you can pass it through.
  • 1 chef's knife
  • 1 large pan
  • 1 medium sized saucepan
  • 1 slotted spoon
  • 1 spatula

Watch the process: Instagram LIVE


  1. Boil the 3 potatoes with skins on in simmering water for about 25 minutes until soft and tender. Strain and place onto a tray to cool down slightly before handling.
  2. Once the potatoes are cool, peel off the skins and mash thoroughly making sure there are no lumps. Add in 1 egg, 50g of parmesan and 150g of flour. Season with salt & pepper and mix well. (Add more or less flour as needed if the mix is a little wet or dry, you can cook a couple of sample ones to test as you go.) Divide the dough into 6 pieces, dust your bench with a little flour and roll the dough into large sausages to your desired thickness, then cut into individual gnocchi.
  3. Fry your potato skins in oil for 5 minutes until crispy. Set aside to cool down on a paper towel.
  4. Cook the gnocchi in batches in salted boiling water until they float to the surface. This should take about 2 minutes.
  5. To make the sauce, melt 100g of butter in a saute pan over a medium heat. Once melted, add in the small bunch of sage and cook for 1-2 minutes.
  6. Remove the gnocchi from the water and add straight to the sauce. Toss or mix the gnocchi through the sauce gently. Check the seasoning and serve with grated parmesan and crispy potato skins on top.
  7. Serve and enjoy immediately!


Leave a comment

Please note, comments must be approved before they are published