top of page

Brown Butter Sage Okie Gnocchi

​

Welcome to the heart of the kitchen and the soul of the prairie! In this episode of Cookin’ Up Comfort, the Oklahoma Food Dude is bringing a little fancy to the farmhouse with a dish that’s equal parts rustic and rich: Brown Butter Sage Gnocchi.

 

Fresh sage straight from the garden, butter browned just right, and pillowy gnocchi that’ll make you forget every boxed pasta you’ve ever met. Whether you’re cooking lakeside, fireside, or just dreaming of wide open spaces, this one’s for the flavor-lovin’ folks who believe food should feel like a hug.

 

Grab your cast iron, keep your boots by the door, and let’s get cookin’ — Oklahoma-style.

​Ingredients:

For the Gnocchi:

  • 2 large Russet potatoes (about 1½ lbs)

  • 2 eggs, lightly beaten

  • 1 1/2 cup all-purpose flour (plus more for dusting)

  • 1 tsp salt

​

For the Brown Butter Sage Sauce:

  • 6 tbsp unsalted butter

  • 12 fresh sage leaves

  • Pinch of salt

  • Fresh cracked black pepper

  • Grated Parmigiano-Reggiano (for topping)

  • Prep Time: 30 minutes

  • Cook Time: 10 minutes

  • Total Time: 40 minutes

  • Yield: 4 hearty servings

 

Equipment Needed

  • Large pot

  • Potato ricer or masher

  • Mixing bowl

  • Bench scraper or knife

  • Large skillet

  • Slotted spoon

  • Wooden spoon or spatula

   Instructions

Step 1: Bake the Potatoes

Boil the potatoes in salted water  for about 30 minutes or until fork tender. Let cool slightly, then peel and rice or mash them into a large bowl.

 

Step 2: Make the Dough

 Place your flour in to a pile on the work bench and form a well in the middle, crack 2 eggs into the well and place the mash potatoes on top of the flour.  With a fork, slowly incorporate all the ingredients together until  it forms a soft dough ball. It should hold together but not feel sticky. Don’t overwork it.

 

Step 3: Roll & Cut

Divide dough into 4 portions. Roll each into a 3/4-inch thick rope on a floured surface. Cut into 1-inch pieces. Use a fork to press grooves if you’re feelin’ fancy.

 

Step 4: Boil Gnocchi

Bring a pot of salted water to a gentle boil. Drop gnocchi in batches. When they float, scoop them out with a slotted spoon—done!

 

Step 5: Brown That Butter

In a large skillet over medium heat, melt butter until it starts to brown and smell nutty (about 3 minutes). Toss in the sage leaves and let 'em crisp up.

 

Step 6: Finish & Serve

Add the cooked gnocchi to the skillet. Gently toss to coat in that golden magic. Season with a little salt and pepper. Plate up and top with freshly grated Parm.

​

OFD Tips

  • Yukon Gold potatoes can work too, but Russets give the fluffiest bite.

  • Want some heat? Add a sprinkle of red pepper flakes to the butter.

  • For extra crunch, pan-sear the gnocchi for 2–3 minutes before saucing.

bottom of page