Gnocchi with brown butter sauce

Julie Donald
A perfect fresh pasta with a simple sauce
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Main Course
Cuisine Indian


  • 4 Large potatoes OR 6 medium Boiled or baked with skin on
  • 1 cup flour plus additional for rolling
  • 1 egg
  • Pinch salt
  • Splash olive oil

Brown butter sauce

  • 4 tbsp butter
  • 1 tbsp roughly chopped sage
  • 125 g Parmesan shaved or grated
  • salt and pepper


  • Peel potatoes and mash the flesh in a large bowl. Discard the skins.
  • Add the egg and about half of the flour. Mix with a fork and see if the dough is coming together. Continue adding flour a bit at a time until the mixture forms a ball.
  • Turn out the dough onto a floured surface and knead until a smooth dough is formed. Add more flour if it seems sticky.
  • Divide the dough into 4 pieces and roll each piece into an even sausage of about 1cm thickness.
  • Cut each sausage into 2cm slices. Shape each slice with a fork or your finger. Gnocchi can be frozen for up to 3 months at this stage.
  • Bring a large pot of water to the boil and add a pinch of salt. Place the gnocchi in the boiling water and cook until they float to the top. This only takes about 2-3 minutes.
  • Drain and set aside. Add a splash of olive oil to prevent them from clumping.

Brown butter sauce

  • Place the butter in a pan and bring to the boil. Add the sage to flavour the butter.
  • Add in the gnocchi and allow to saute until the gnocchi are golden brown and the butter begins to turn a nut brown colour.
  • Add salt and pepper to taste and plate up with Parmesan.

Keyword Gnocchi, Homemade, Pasta, Sausage Rolls