Classic Italian Recipes with Katie Walter

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start boiling water for the gnocchi.

Prepare the potatoes by boiling them until fork-tender, about 20-30 minutes.

Drain the potatoes and let them cool slightly before peeling.

Mash the potatoes until smooth and allow to cool completely.

Mix the cooled potatoes with flour, eggs, and salt until a dough forms.

Knead the dough gently until smooth, being careful not to overwork it.

Divide the dough into smaller portions and roll each into a rope about 1 inch thick.

Cut the ropes into 1-inch pieces to form gnocchi.

Use a fork to press down on each piece to create ridges.

Bring a large pot of salted water to a boil and add the gnocchi in batches.

Cook the gnocchi until they float to the surface, about 2-3 minutes, then remove with a slotted spoon.

In a skillet, melt butter over medium heat until it begins to brown, about 3-4 minutes.

Add fresh sage leaves to the browned butter and cook until crispy, about 1-2 minutes.

Toss the cooked gnocchi in the brown butter sage sauce until well coated.

Serve immediately, topped with grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens