Gnocchi with Sage Butter

Recipe Image

Lynley Ruck


  • 200 g flour
  • 500 g waxy potatoes
  • A handful of fresh sage leaves
  • 170 g unsalted butter
  • Sea salt & freshly ground pepper
  • 2 tablespoons capers, rinsed and drained
  • extra virgin Olive Oil
  • Parmesan Cheese


Cook potatoes until tender then spread the flour onto a clean work surface, use a potato ricer and rice directly over the flour. Sprinkle with seasalt. Melt 50grams of the butter and drip over the potato flour mixture. Work with the mixture until it becomes a firm dough, knead for about 5 minutes, divide into quarters and roll into long sausage shapes about 1 cm wide, cut each sausage into 2cm lengths.
Fill a large roasting tray with salted water and bring to the boil on the stove top. Turn the heat up and quickly add all the gnocchi, then reduce the heat. Allow to poach for one minute after rising to the surface

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