Q: Can I make gnocchi ahead of time?

A: Yes, shape and refrigerate for up to 24 hours before cooking.

Q: Can I freeze homemade gnocchi?

A: Yes, freeze uncooked gnocchi on a tray, then transfer to a bag. Boil from frozen.

Q: Why are my gnocchi dense instead of fluffy?

A: Likely too much flour or over-kneading. Use a light hand.

Q: Do I need a potato ricer?

A: It helps, but you can mash thoroughly with a fork or masher.

Q: What sauces pair best with gnocchi?

A: Butter and sage, tomato-based sauces, creamy cheese sauces, or pesto.

Nhoque de batata caseiro com molho de manteiga e sálvia

Homemade Potato Gnocchi with Butter and Sage Sauce

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

Prep Time

25 minutes

Cook Time

35 minutes

Calories

280

Gnocchi is a staple of Italian cuisine, prized for its delicate texture and comforting flavour. Made from simple ingredients — potatoes, flour, and egg — gnocchi is proof that rustic cooking can be elegant. Each soft pillow absorbs sauces beautifully, making it endlessly versatile.

Whether dressed in a rich tomato sauce, creamy Alfredo, or the classic butter-and-sage combination, gnocchi is always a crowd-pleaser.

This recipe focuses on tradition and simplicity. Using starchy russet potatoes ensures the gnocchi stay light and fluffy, while fresh sage and butter form a fragrant, velvety coating. Making gnocchi at home may sound intimidating, but with a little practice, it becomes second nature.

The result is a dish that tastes fresher and more satisfying than store-bought versions, transporting you straight to an Italian kitchen. Serve it as a main course or a side dish, and savor every bite of this timeless comfort food.

Image of Homemade Potato Gnocchi with Butter and Sage Sauce

Ingredients

2 pounds russet potatoes
1 ½ cups all-purpose flour (plus more for dusting)
1 large egg
1 teaspoon salt
4 tablespoons unsalted butter
6 fresh sage leaves
Freshly grated Parmesan cheese, for serving

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Directions

Boil whole potatoes with skins until tender, about 25–30 minutes. Drain and let cool slightly.
Peel potatoes and mash or press through a potato ricer for a smooth texture.
Spread mashed potatoes on a floured surface. Sprinkle with flour and salt. Make a well in the centre and add egg.
Gently mix and knead until a soft dough forms. Avoid overworking.
Cut dough into sections and roll each into a rope about ¾-inch thick. Cut into 1-inch pieces.
Roll each piece over a fork for ridges, if desired.
Bring a pot of salted water to a boil. Add gnocchi in batches; cook until they float, about 2–3 minutes. Remove with a slotted spoon.
In a skillet, melt butter and add sage leaves until fragrant. Toss gnocchi in sauce.
Serve immediately with Parmesan cheese.

Nutrition

Serving Size: 1
per serving: Calories; 280

Amount/Serving % Daily Value

Fat: 8 grams; 10%
Saturated Fat: 5 grams; 25%
Cholesterol: 45 milligrams; 15%
Sodium: 320 milligrams; 14%
Carbs: 45 grams; 16%
Protein: 7 grams; 14%
Sugar: 1 grams
Fiber: 3 grams; 11%

10 dicas para cozinhar este prato

Use russet potatoes for the best fluffy texture.
Deixe as batatas secarem depois de fervidas para evitar que a massa fique empapada.
Não sobrecarregue a massa – ela deve apenas ser combinada.
Use um espremedor de batatas para obter batatas lisas e sem grumos.
Farinha levemente; demais faz nhoque denso.
Enrole as cordas uniformemente para um cozimento consistente.
Teste primeiro um pequeno lote em água fervente para verificar a textura.
Cozinhe os nhoques em lotes para que não grudem.
Sirva imediatamente para melhor sabor e textura.
Experimente congelar nhoque cru para refeições futuras rápidas.

Sirva com sugestões

Molho de manteiga e sálvia (clássico)
Molho de tomate e manjericão
Molho Cremoso Alfredo ou Gorgonzola
Pesto com pinhões
Como acompanhamento de carnes assadas ou frango grelhado

Perguntas frequentes

P: Posso fazer nhoque com antecedência?
R: Sim, dê forma e leve à geladeira por até 24 horas antes de cozinhar.

P: Posso congelar nhoque caseiro?
R: Yes, freeze uncooked gnocchi on a tray, then transfer to a bag. Ferva congelado.

P: Por que meus nhoques são densos em vez de fofos?
R: Provavelmente muita farinha ou amassamento excessivo. Use uma mão leve.

P: Preciso de um espremedor de batatas?
R: Ajuda, mas você pode amassar bem com um garfo ou espremedor.

P: Quais molhos combinam melhor com nhoque?
R: Manteiga e sálvia, molhos à base de tomate, molhos cremosos de queijo ou pesto.

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Nhoque de batata caseiro com molho de manteiga e sálvia

Homemade Potato Gnocchi with Butter and Sage Sauce

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 dicas para cozinhar este prato

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

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Homemade Potato Gnocchi with Butter and Sage Sauce

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

10 dicas para cozinhar este prato

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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