Gnocchi in Garlic and Brown Butter Sage Sauce

’ve tried making gnocchi dozens of times and the results are usually one of three: too hard (too much flour), too gummy (too much water in potatoes), or they fall apart in the water (think boiled mashed potatoes). I’ve then resorted to buying gnocchi from the store and all I can taste is preservatives? So, after lots of trial and error and thanks to my mamma here is the perfect recipe for pillowy clouds we Italians call- gnocchi! Don’t be discouraged if you don’t get them perfect gnocchi the first time. This is a recipe that requires a little effort, but once you get it down, there is no going back. I made up this useful gnocchi phrase to help you- “no need to over knead the dough, if you are gentle they will be tender”.

Typically, gnocchi are rolled using a fork to make their signature marks. These marks serve a distinct purpose to soak up more sauce in each little bite. If you find the rolling tricky you can omit that step and just stick to the round shapes. Either way, I’m confident you will love the results. See my post linked at the bottom for all the tips on how to do this! You will also get to see the hands of my lovely mamma, who is my inspiration for everything in the kitchen.

Now that it is official fall this is the best way to eat gnocchi. The richness of the brown butter poignant taste of garlic and earthiness of the sage make for the perfect sauce- Gnocchi in Garlic and Brown Butter Sage! Doesn’t that just sound comfy and cozy? I think so!

It’s not a matter of if, but WHEN, you will makes these.

Please see this post for the full gnocchi recipe with all the tips and tricks.