Potato Gnocchi with Sage Butter

About This Recipe

Potato Gnocchi with Sage Butter is a Continental pasta with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Large saucepan
• ✓ Wide sauté pan
• ✓ Colander
• ✓ Tongs

Ingredients

• 30 ml olive or neutral oil
• 9 g fine salt
• 3 g black pepper
• 700 g potato gnocchi
• 70 g butter
• 15 g fresh sage leaves
• 350 g pasta or gnocchi
• 180 g onion or shallot
• 15 g garlic
• 300 g mushrooms or spinach
• 250 ml light cream or tomato sauce
• 20 g parsley or sage

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Boil the water: Bring a large pot of well-salted water to a full boil.
2. Prepare the sauce ingredients: Cut and measure the ingredients for Potato Gnocchi with Sage Butter before the pasta enters the water.
3. Build the sauce: Cook the onion, garlic and Potato Gnocchi with Sage Butter-specific ingredients in a wide pan.
4. Add the sauce liquid: Add tomato, stock or cream and simmer until the sauce coats a spoon.
5. Cook the pasta: Cook the pasta until just al dente and reserve 250 ml of cooking water.
6. Combine: Transfer the pasta directly into the sauce.
7. Emulsify: Toss over medium heat, adding pasta water a little at a time until the sauce clings.
8. Check the main ingredient: Cook until the vegetables or grains are tender while still holding their intended texture.
9. Finish: Add herbs and cheese or the listed finish off the heat.
10. Serve immediately: Plate at once before the sauce tightens.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Potato Gnocchi with Sage Butter. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Dairy cream → unsweetened plant cream
• ↔ Paneer or halloumi → firm tofu when a dairy-free version is needed
• ↔ Egg → use only a recipe-tested binder; do not substitute blindly

Food Safety & Doneness

Keep dairy and cooked ingredients refrigerated until needed. Use clean utensils and refrigerate leftovers within 2 hours.

Serving & Plating

Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 560 kcal

Protein: 17 g

Carbohydrates: 48 g

Fat: 21 g

Approximate values per serving. Actual nutrition varies with brands, trimming, cooking loss and portion size.