Gnocchi with Butter, Sage and Walnuts

Gnocchi with Butter, Sage and Walnuts
Servings: 6 Prep 30 mins Bake 400°F 55 mins Cool 30 mins Cook 4 mins


  • 2 pounds baking potatoes
  • 2 egg yolks, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups all-purpose flour
  • 6 tablespoons unsalted butter
  • 1/4 cup fresh sage leaves, coarsely chopped
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup shredded Parmesan
  • Freshly ground pepper

Make It

1. Heat oven to 400 degrees. Scrub potatoes and pierce with a fork. Bake at 400 degrees for 55 minutes. Remove from oven and cool slightly. Spoon flesh into a large bowl and mash until smooth. Cool to room temperature.

2. Make a well in potatoes. Add egg yolks, 1/4 tsp of the salt and the nutmeg. With a fork, gently mix egg into potatoes. Slowly stir in flour. Knead in bowl a few times until dough comes together. Turn out onto a floured surface and continue to knead for 2 to 3 minutes until soft and smooth. Cover with plastic wrap and refrigerate for 30 minutes.

3. Divide dough into 8 equal pieces. On a floured surface, roll 1 piece into a rope about 18 inches in length. Cut into 1-inch pieces and roll over tines of a fork. Transfer to a floured baking sheet. Repeat with remaining dough.

4. Bring a large pot of lightly salted water to a boil. Add half the gnocchi and return to a simmer; when gnocchi float to the top, about 1 to 2 minutes, remove to a large bowl with a slotted spoon. Repeat with remaining gnocchi.

5. Melt butter in a skillet; add sage and remaining 1/4 tsp salt. Cook 30 seconds.

6. Toss butter mixture with gnocchi. Add nuts, Parmesan and pepper and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 444, Fat, total (g): 22, chol. (mg): 104, sat. fat (g): 10, carb. (g): 53, fiber (g): 4, pro. (g): 12, sodium (mg): 301, Percent Daily Values are based on a 2,000 calorie diet.