Rustic Midwestern Gnocchi with Sage Brown Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft potato gnocchi tossed in a fragrant sage-infused brown butter sauce, inspired by regional Midwestern comfort flavors. This Italian-inspired pasta recipe, ready in about 70 minutes, pairs russet potatoes, all-purpose flour, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pierce 2 large russet potatoes (about 1 lb) with a fork and bake directly on the oven rack for 45 minutes until tender when pierced with a knife.
  2. Step 2: When cool enough to handle, peel the potatoes and pass through a potato ricer or mash finely in a bowl. Let cool completely.
  3. Step 3: On a clean surface, spread 1 1/2 cups all-purpose flour and make a well in the center. Add the cooled potatoes, 1 large beaten egg, and 1 tsp salt. Gently mix and knead until a soft dough forms, adding more flour if sticky, about 3-4 minutes.
  4. Step 4: Divide dough into 4 pieces and roll each into a 1/2-inch thick rope. Cut into 1-inch pieces and gently press each with a fork to create ridges.
  5. Step 5: Bring a large pot of salted water to a boil. Cook gnocchi in batches for 2-3 minutes until they float to the surface. Remove with a slotted spoon and keep warm.
  6. Step 6: In a large skillet over medium heat, melt 6 tbsp unsalted butter. Add 12 fresh sage leaves and cook for 3-4 minutes until butter foams and turns golden brown with a nutty aroma.
  7. Step 7: Remove sage leaves and discard or save for garnish. Toss cooked gnocchi in the brown butter sauce, season with black pepper to taste, and sprinkle with 1/4 cup grated parmesan cheese before serving.

Frequently asked questions

How long does Rustic Midwestern Gnocchi with Sage Brown Butter take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rustic Midwestern Gnocchi with Sage Brown Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep russet potatoes from drying out.

Can I substitute ingredients in Rustic Midwestern Gnocchi with Sage Brown Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rustic Midwestern Gnocchi with Sage Brown Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rustic Midwestern Gnocchi with Sage Brown Butter?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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