Gnocchi with sage brown butter and walnuts

There's some debate on the best method for making gnocchi - baking the potatoes can yield fine results - but the type of potato you use is the key. Too floury and the gnocchi will absorb too much water while they're cooking and fall apart; too waxy and they'll be gluey. For this recipe Nicola potatoes produce light, fluffy gnocchi that hold their shape. This dish works well with a salad of bitter leaves. 

You'll need

700 gm Nicola potatoes (about 4), peeled, large potatoes halved 1 tbsp butter 100 gm (⅔ cup) plain flour, plus extra for dusting 80 gm roasted walnuts, finely chopped Finely grated parmesan, to serve   Sage brown butter 80 gm chilled unsalted butter, diced 16 sage leaves


  • 01
  • Boil potatoes from a cold start in a saucepan of salted water until easily pierced but not falling apart (15-25 minutes). Drain, then return to pan over high heat to steam dry (1-2 minutes). Pass potatoes through a mouli, potato ricer or coarse sieve (a potato-masher also works, but the gnocchi may contain small lumps of potato) into a bowl, add butter and stir until combined. Add flour, season to taste and stir to bring together. Turn out onto a lightly floured surface and knead until it just comes together. Divide dough into four even pieces and roll each lightly into a 2cm-thick rope. Cut into 2.5cm-3cm pieces and place on a lightly floured tray.
  • 02
  • For sage brown butter, heat butter in a saucepan over high heat and cook until foaming and nut brown (2-3 minutes). Add sage, swirl pan, then remove from heat. Pour into a heatproof bowl and keep warm.
  • 03
  • Cook gnocchi in batches in a large saucepan of rapidly simmering salted water until they float to the surface (4-5 minutes). Remove with a slotted spoon and drain briefly on paper towels. Serve topped with sage brown butter, walnuts and parmesan. (Gnocchi can be browned in a hot frying pan with a little sage brown butter first or served as they are.)

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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July 2017

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