By David Tanis
- Total Time
- About 30 minutes plus time for cooking potatoes
- Rating
- 4(153)
- Notes
- Read community notes
Featured in: With Potato Gnocchi, a Tender Touch Is Rewarded
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Ingredients
Yield:4 servings
- 1¼pounds floury potatoes, preferably Yukon Gold or small Russets
- 1cup regular all-purpose flour (or Italian 00-type flour, or fine semolina flour), plus more for dusting
- ½cup chopped parsley, plus 2 tablespoons for garnish
- 1ounce grated pecorino Romano
- ¼teaspoon freshly grated nutmeg
- ⅛teaspoon freshly ground black pepper
- ½teaspoon kosher salt
- 2cups small English peas (from about 2 pounds in the pod)
- 6tablespoons unsalted butter
- 2 or 3garlic cloves, thinly sliced
- 16 to 24fresh sage leaves
- Salt and pepper, to taste
- 3 or 4scallions thinly sliced, for garnish
- Parmesan cheese, for grating
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
432 calories; 21 grams fat; 13 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 9 grams dietary fiber; 5 grams sugars; 12 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bake the potatoes in their skins until tender when probed with a paring knife, about 40 minutes. (Potatoes may also be boiled in their skins, then removed from the pot and slashed to release steam.) Peel the potatoes while still warm, discard the peels and weigh the flesh; you want exactly 1 pound. Force the potatoes through a ricer, food mill or medium-meshed sieve into a mixing bowl.
Step
2
Add ¾ cup flour, ½ cup parsley, pecorino, nutmeg, pepper and salt. Mix with fingers to form a mass, then knead very briefly to make a smooth ball, just one minute or so. Be careful not to overwork the dough or the gnocchi will be tough. Make a couple of preliminary half-inch ovals and boil in well-salted water to check the texture. Let them bob to the surface and cook for about 1 minute. If they hold their shape, proceed to the next step, otherwise add a little more flour to the dough. It may require a full cup of flour.
Step
3
Divide the dough into 4 pieces. On a clean counter or cutting board, roll the dough pieces into footlong logs, approximately 1 inch thick, dusting with additional flour as necessary. Cut each log into 18 to 20 gnocchi. If desired, roll each of the gnocchi over the tines of a fork to make the traditional ridged oval shape (otherwise, random small pillow shapes are fine).
Step
4
Sprinkle a baking sheet liberally with flour and line up the gnocchi in one layer, making sure they don't touch. Now sprinkle flour lightly over the top of the gnocchi and leave at room temperature, uncovered, until ready to cook. Fill a large, wide pasta pot with water. Add salt liberally and bring to a rapid boil.
Step
5
Put 2 cups of water in a small saucepan for cooking the peas and bring to a brisk simmer. Cook the peas briefly until just done, then drain. Melt the butter in a wide deep skillet over medium heat. Add the garlic and sage leaves and let them sizzle without browning, then turn off the heat.
Step
6
Add the gnocchi one by one to the boiling water. Carefully stir as the gnocchi begin to bob to the surface. You may do this in batches if your burner is not strong enough to maintain a rapid simmer. Cook for 60 to 90 seconds, until tender (semolina gnocchi will take about 2 minutes), then transfer cooked gnocchi to the butter sauce using a wide skimmer.
Step
7
Add the cooked peas and a little salt and pepper and gently toss everything together with a large spoon. Pour into a warm low-sided ovenproof serving vessel. If desired, sprinkle with 2 tablespoons Parmesan and run under the broiler till lightly browned. Garnish with the chopped parsley and scallions. Serve with plenty of grated Parmesan, and spoon some of the sage butter over each portion. Pass the pepper mill.
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Cooking Notes
Anne
I totally changed things with this, but it came out beautifully. I live in rural Nova Scotia, so I couldn't find fresh gnocchi, and I don't have the time to make homemade, so I used fresh ravioli - a combo of mushroom and buffalo mozzarella. We really like sauce, so I doubled the butter (adding to heart attack factor). I sauteed the fresh sage, scallions, and parsley together with garlic. I added a little parm-reg cheese. I used fresh peas from the farmers market. My god, it was good!
Lena
There are few better smells than simmering butter, sage and garlic. Just putting these items together in a saucepan will make you feel like a culinary master! This recipe took closer to 1-1.5hrs total. Definitely recommend cooking the gnocchi in small batches, even if you have a large pot. My initial batch came out in one big clump. Chilling the gnocchi before cooking for a 15-30 min also helps avoid clumping. I used frozen peas and they worked perfectly. Delicious dinner activity with friends!
Bijou
I was out of sage. I used fresh tarragon. I also used frozen peas. I was delicious.
CanuckCook
Please, please NYT, put in reasonable estimates of prep and cooking time. I should know better by now, but every once in awhile optimism takes over and I get sucked in. The only way this takes 30 minutes is if you rip open a bag of refrigerator gnocchi. Just mixing the dough and rolling and forming the gnocchi took well over an hour, and now I have to clean up a kitchen that looks like a floury potato bomb went off. At least my scrounging dogs are happy.
PattyJ
This was delicious, quick and easy .. with ready-made store bought vacuum-packed polenta!
nch
I cooked the potatoes for the gnocchi and used semolina flour and they came out perfect. I only had dried sage so I used that with the butter. Delicious change from plain gnocchi with tomato sauce.
J Smith
I used store-bought gnocchi and added frozen peas to the boiling water at the end of the gnocchi cook time. Crisped up some thin strips of prosciutto, removed them from the pan, and mixed them back in at the end. The salt and texture of the prosciutto added a lot to this already delicious dish.
melissa
What is supposed to bind the gnocchi? Where are the gees? Love the sauce and flavors but my gnocchi completely dissolved in the cooking water. I dont think more flour would have helped at all. Used.fine semolina flour. Even froze them briefly before gently boiling. Served the potato/semolina herb mush with the pea, garlic, sage, butter and it tasted fine, but was definitely not as planned.
Josie
Made this with store bought gnocchi and had the whole thing together in 10 minutes! Super tasty. Threw in some roasted cherry tomatoes, red pepper flakes and a squeeze of lime at the end. I still felt like it needed a little something to make the butter sauce more interesting - might try adding in some more spices next time.
Lena
There are few better smells than simmering butter, sage and garlic. Just putting these items together in a saucepan will make you feel like a culinary master! This recipe took closer to 1-1.5hrs total. Definitely recommend cooking the gnocchi in small batches, even if you have a large pot. My initial batch came out in one big clump. Chilling the gnocchi before cooking for a 15-30 min also helps avoid clumping. I used frozen peas and they worked perfectly. Delicious dinner activity with friends!
smirz
Till peas softer. Covered pan with lid and let it cook undisturbed maybe 10 minutes? Would also add lil more herbs next time ex sage parsley garlic
Bijou
I was out of sage. I used fresh tarragon. I also used frozen peas. I was delicious.
weba garretson
Texture seemed strange. The dough was dry. Why no eggs?
Dal
Used basil and olive oil instead of sage and butter. Fabulous!
Anne
I totally changed things with this, but it came out beautifully. I live in rural Nova Scotia, so I couldn't find fresh gnocchi, and I don't have the time to make homemade, so I used fresh ravioli - a combo of mushroom and buffalo mozzarella. We really like sauce, so I doubled the butter (adding to heart attack factor). I sauteed the fresh sage, scallions, and parsley together with garlic. I added a little parm-reg cheese. I used fresh peas from the farmers market. My god, it was good!
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