Gotta love browned butter— it’s such an easy thing to make. Those baked potato gnocchi are so good and they soak up the sauce really well.


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Serves 4

2 lbs large Russet potatoes

2 egg yolks

1½ cups all purpose flour

salt & pepper, to taste

2 sticks salted butter

½ cup diced pancetta

20 sage leaves


  1. Preheat oven to 400°F.
  2. Prick the potatoes with a fork so steam can get out of them.
  3. Place on a rack and bake until soft. This will take about 1 hour.
  4. Peel while still hot and press through a potato ricer.
  5. Place in a bowl with egg yolk, flour, and salt.
  6. Work the mixture together quickly. Don’t over work it as that can make it gummy in texture.
  7. Take pieces of the dough. Roll into a 1”-thick sausage and cut up into 1”-long pieces.
  8. Boil gnocchis in a large pot of salted water. They are done once they float up to the surface.
  9. Melt butter in a pan and stir it until it gets brown.
  10. Fry sage leaves in butter and set aside. Keep warm.
  11. Cook the pancetta in a pan until golden.
  12. Mix gnocchi, butter, sage, and pancetta in a large bowl and season with pepper.

TIP:

If you are not cooking your gnocchi right away, place them on a tray, dust with flour,

cover, and refrigerate. They can keep up to 2 days.



Gotta love browned butter— it’s such an easy thing to make. Those baked potato gnocchi are so good and they soak up the sauce really well.
Photography by Kristin Gladney

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