Gnocchi with butter, garlic and sage

Gnocchi used to be one of those things I’d never think to make from scratch – because I guessed the process involves some complex, extremely delicate kitchen magic. But then the prices of store-bought gnocchi rose and we stopped buying them. Then, one day, I was reading The Shoemaker’s Wife, and got the most irresistible craving when I came across the description of making gnocchi with butter, garlic and sage. It all sounded so easy – mashed potatoes, flour, an egg, roll out the dough, cook the dumplings. What could possibly go wrong? Dinnertime was about to roll soon, and I just figured out I’d quickly make a batch of gnocchi and surprise my husband.

Well, let me just tell you dinner was very late that night, and I ended up having to scoop up bits of dough with a spoon and dump them into boiling water (which made me understand, for the first time, the origin of the word ‘dumpling’). My husband tactfully said it was delicious as he consumed his plate of amorphous blobs, but I was pretty sure gnocchi was not supposed to assume the consistency of playdough on a hot day.

What could I do but harass Italian friends for their family recipes, scour the web, and keep trying? I came across this tutorial yesterday and gave it another go, and made some definite progress – though I didn’t attain the elegant shapes of the tutorial, at least I was able to roll out the dough and cut it with a pastry knife. I made two changes from the tutorial: used a potato masher, rather than a potato ricer (I’ve never even heard of such a contraption before), and popped the little bits of dough into the freezer on a large tray before cooking them, to better retain the shape. I ended up keeping one batch in the freezer for a quick dinner next week.

The dressing I like to make for gnocchi is simple and delicious: melt equal parts of butter and olive oil in a skillet, add 3-4 mashed garlic cloves, a pinch of salt, and a handful of sage leaves. I am blessed with an abundance of fresh sage from the garden, but you can use dry sage leaves, or omit it altogether if you are not a fan.

Author: Anna

An Orthodox Jewish wife and mother enjoying a simple life with her family and chickens, somewhere in the hills, in Israel. View all posts by Anna