Q: Can I make gnocchi ahead of time?

A: Yes, shape and refrigerate for up to 24 hours before cooking.

Q: Can I freeze homemade gnocchi?

A: Yes, freeze uncooked gnocchi on a tray, then transfer to a bag. Boil from frozen.

Q: Why are my gnocchi dense instead of fluffy?

A: Likely too much flour or over-kneading. Use a light hand.

Q: Do I need a potato ricer?

A: It helps, but you can mash thoroughly with a fork or masher.

Q: What sauces pair best with gnocchi?

A: Butter and sage, tomato-based sauces, creamy cheese sauces, or pesto.

Hjemmelaget potetgnocchi med smør og salviesaus

Homemade Potato Gnocchi with Butter and Sage Sauce

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

Prep Time

25 minutes

Cook Time

35 minutes

Calories

280

Gnocchi is a staple of Italian cuisine, prized for its delicate texture and comforting flavour. Made from simple ingredients — potatoes, flour, and egg — gnocchi is proof that rustic cooking can be elegant. Each soft pillow absorbs sauces beautifully, making it endlessly versatile.

Whether dressed in a rich tomato sauce, creamy Alfredo, or the classic butter-and-sage combination, gnocchi is always a crowd-pleaser.

This recipe focuses on tradition and simplicity. Using starchy russet potatoes ensures the gnocchi stay light and fluffy, while fresh sage and butter form a fragrant, velvety coating. Making gnocchi at home may sound intimidating, but with a little practice, it becomes second nature.

The result is a dish that tastes fresher and more satisfying than store-bought versions, transporting you straight to an Italian kitchen. Serve it as a main course or a side dish, and savor every bite of this timeless comfort food.

Image of Homemade Potato Gnocchi with Butter and Sage Sauce

Ingredients

2 pounds russet potatoes
1 ½ cups all-purpose flour (plus more for dusting)
1 large egg
1 teaspoon salt
4 tablespoons unsalted butter
6 fresh sage leaves
Freshly grated Parmesan cheese, for serving

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Directions

Boil whole potatoes with skins until tender, about 25–30 minutes. Drain and let cool slightly.
Peel potatoes and mash or press through a potato ricer for a smooth texture.
Spread mashed potatoes on a floured surface. Sprinkle with flour and salt. Make a well in the centre and add egg.
Gently mix and knead until a soft dough forms. Avoid overworking.
Cut dough into sections and roll each into a rope about ¾-inch thick. Cut into 1-inch pieces.
Roll each piece over a fork for ridges, if desired.
Bring a pot of salted water to a boil. Add gnocchi in batches; cook until they float, about 2–3 minutes. Remove with a slotted spoon.
In a skillet, melt butter and add sage leaves until fragrant. Toss gnocchi in sauce.
Serve immediately with Parmesan cheese.

Nutrition

Serving Size: 1
per serving: Calories; 280

Amount/Serving % Daily Value

Fat: 8 grams; 10%
Saturated Fat: 5 grams; 25%
Cholesterol: 45 milligrams; 15%
Sodium: 320 milligrams; 14%
Carbs: 45 grams; 16%
Protein: 7 grams; 14%
Sugar: 1 grams
Fiber: 3 grams; 11%

10 tips for når du lager denne retten

Bruk russepoteter for den beste luftige konsistensen.
La potetene tørke etter koking for å unngå bløtete deiger.
Ikke overarbeid deigen - den skal bare blandes.
Bruk en potetriser for glatte, klumpfrie poteter.
Mel lett; for mye gir tett gnocchi.
Rull tauene jevnt for jevn matlaging.
Test en liten porsjon i kokende vann først for å sjekke teksturen.
Kok gnocchi i porsjoner så de ikke fester seg.
Serve immediately for best flavour and texture.
Prøv å fryse ukokt gnocchi for raske fremtidige måltider.

Server den med forslag

Smør og salviesaus (klassisk)
Tomatbasilikumsaus
Kremet Alfredo- eller gorgonzolasaus
Pesto med pinjekjerner
Som en side med stekt kjøtt eller grillet kylling

Vanlige spørsmål

Spørsmål: Kan jeg lage gnocchi på forhånd?
A: Ja, form og avkjøl i opptil 24 timer før tilberedning.

Spørsmål: Kan jeg fryse hjemmelaget gnocchi?
A: Ja, frys ukokt gnocchi på et brett, og overfør deretter til en pose. Kok fra frossen.

Spørsmål: Hvorfor er gnocchiene mine tette i stedet for luftige?
A: Sannsynligvis for mye mel eller over-elting. Bruk en lett hånd.

Spørsmål: Trenger jeg en potetriser?
A: Det hjelper, men du kan mose grundig med en gaffel eller moser.

Spørsmål: Hvilke sauser passer best med gnocchi?
A: Smør og salvie, tomatbaserte sauser, kremete ostesauser eller pesto.

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Hjemmelaget potetgnocchi med smør og salviesaus

Homemade Potato Gnocchi with Butter and Sage Sauce

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 tips for når du lager denne retten

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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Homemade Potato Gnocchi with Butter and Sage Sauce

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 tips for når du lager denne retten

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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