Gnocchi With Sage Sauce Recipe

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Servings: 6


Cost per serving $1.15 view details
  • Lidia Bastianich
  • 6 lrg Idaho or possibly russet potatoes
  • 2 x Large eggs, beaten
  • 7 tsp salt, divided healthy pinch freshly grnd white pepper
  • 4 c. flour, divided
  • 1 c. butter, cut up
  • 12 x fresh sage leaves
  • 1 c. heavy cream
  • 1/2 c. freshly grated Parmesan cheese healthy pinch freshly grnd pepper
  • 8 ounce Ricotta Salata


  1. Make Gnocchi: In a large saucepot, boil potatoes till easily pierced with a fork, 40 min. Drain. When cold sufficient to handle, peel and mash potatoes, spreading them loosely to cold completely.
  2. In a small bowl, combine Large eggs, 1 tsp salt, and white pepper. On a cold surface, gather potatoes into a mound, forming a well in the center. Pour egg mix into the well. Work the mix together with both hands; gradually add in 3 c. flour, scraping the dough up from the work surface when necessary. (Dust the dough with flour as long as it feels sticky, but to keep the gnocchi light, use as little flour as necessary.) Cut the dough into 6 equal parts. Roll each piece of dough into a 1/2 inch thick rope, then slice it into 1/2 inch dumplings. Indent each dumpling with your thumb. Set aside and continue with remaining dough.
  3. Bring 6 qts of water and remaining salt to a boil. Cook gnocchi a few at a time, stirring gently and continuously with a wooden spoon, till they rise to the surface, 2 to 3 min. Remove gnocchi with a slotted spoon and transfer to a hot platter. Repeat with remaining pcs.
  4. Make Sage Sauce: In a large skillet over low heat, stir butter and sage till butter is melted. Add in cream and cooked gnocchi (in batches if necessary), turning gnocchi gently till they are lightly coated with sauce and heated through, about 1 to 2 min. With a slotted spoon, transfer the sauced gnocchi to a serving platter, sprinkle with Parmesan cheese, pepper, and shavings of ricotta. Serve immediately.
  5. Makes 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 172g
Recipe makes 6 servings
Calories 703  
Calories from Fat 377 54%
Total Fat 42.92g 54%
Saturated Fat 26.13g 105%
Trans Fat 0.0g  
Cholesterol 186mg 62%
Sodium 3091mg 129%
Potassium 146mg 4%
Total Carbs 64.64g 17%
Dietary Fiber 2.3g 8%
Sugars 0.47g 0%
Protein 14.61g 23%
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