Homemade Potato Gnocchi: Light, Tender, Never Gluey

Heat oven to 200°C. Bake whole unpeeled potatoes on the oven rack for 55–65 minutes until a skewer meets no resistance. Alternatively, boil whole unpeeled potatoes in well-salted water for 30–35 minutes until fully tender.

While still hot, halve the potatoes and press them cut-side down through a potato ricer onto a clean work surface. Spread the mound loosely and leave undisturbed for 5 minutes to let steam escape. Do not mash or pack it down.

Scatter 100g of the flour, the egg yolk, and 1 tsp fine sea salt over the warm riced potato. Add a pinch of nutmeg if using.

Use a bench scraper or your fingertips to fold everything together, cutting through the mixture rather than kneading. Stop the moment no dry flour pockets remain — the dough should barely hold together and feel soft, not elastic or smooth.

Lightly flour the work surface. Pull a portion of dough and roll it into a rope about 2cm in diameter. Cut into 2cm pieces. Set aside on a lightly floured tray and repeat with the remaining dough.

Test-boil: drop a single gnocchi into a pot of heavily salted boiling water. If it holds its shape and floats after 1–2 minutes, the dough is right. If it falls apart, fold in the remaining 20g flour, cut a fresh test piece, and boil again before continuing with the batch.

Bring a large pot of well-salted water to a full rolling boil. Meanwhile, melt butter in a wide skillet over medium heat. Add sage leaves and cook until the butter turns golden-brown and smells nutty, 3–4 minutes. Pull off the heat.

Cook the gnocchi in two or three batches so the pot stays at a boil. They are done about 30 seconds after they float to the surface. Lift them out with a slotted spoon and transfer directly to the butter skillet.

Return the skillet to medium heat. Toss the gnocchi in the brown butter for 30 seconds until evenly coated. Serve immediately with grated Parmigiano-Reggiano over the top.