Homemade Potato Gnocchi is easy to make with this foolproof recipe. Serve these Italian dumplings with a lemon garlic and sage butter sauce, or fancy it up with some fresh pesto or bolognese.
Rice peeled potatoes using a potato ricer into a large bowl or add to a large bowl and rice with a fork or a pastry cutter. Do this until no large clumps are remaining.
Cut the rope into ½” squares of dough. Roll the squares on the tines of a lightly floured fork or on a gnocchi board to create ridges.
For the gnocchi board: Place the flat end of a square of gnocchi onto a board that has been lightly floured to prevent sticking. Slowly roll it forward, applying firm but gentle pressure as you go. Round out the ends when finished to create a cylindrical shape.
Bring another large pot of water to a boil (with fresh water) and add roughly 15-20 gnocchi at a time, being careful not to overcrowd the pot. Boil for 1-2 minutes, or until the gnocchi begins to float. As soon as each one starts to float, wait 10-15 seconds and then remove from the pot. Repeat this process with the remaining gnocchi.
Lemon Garlic Sage Sauce
6 Tbsp. butter
4 cloves garlic, finely minced
¼ cup sage, finely chopped
½ tsp. salt, to taste
¼ tsp. black pepper, to taste
2-3 Tbsp. lemon juice
Parmesan cheese, optional
Add 3 tablespoons butter to a large skillet over medium heat. Wait until it is melted and add in half of the gnocchi. Sauté for 2-3 minutes per side, or until the sides crisp up and turn golden.
Add in half of the minced garlic, sage, salt, and black pepper during the last minute of cooking and continue sautéing for 1 minute, stirring occasionally so the sage doesn't burn.
Turn off the heat and stir in 1 tablespoon of fresh lemon juice. Repeat this process with the remaining gnocchi. Serve with freshly grated Parmesan cheese and enjoy!