Gnocchi with sage butter

Gnocchi with sage butter

Total: 1 hr | Active: 1 hr
Nutritional value / people: 518 kcal
, Fat: 23 g
, Carbohydrate: 64 g
, Protein: 12 g

Homemade gnocchi don't need much added, just a little butter and some fresh sage. Simple and tasty! If you love sweet potatoes, just increase the quantity you use for this dish and reduce the quantity of standard potatoes by the same amount.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Gnocchi dough

300 g mealy potatoes
450 g sweet potatoes
1 egg
200 g white flour
1 tsp salt


salted water, boiling

Pumpkin seed and sage butter

80 g butter
2 tbsp pumpkin seeds
10 sage leaves
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How it's done

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Gnocchi dough

Cook the potatoes and sweet potatoes without peeling. Leave to cool a little but remove the skins whilst warm, then put the potatoes through a food mill and into a bowl. Mix in the egg. Add the flour and salt, mix by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary. Roll the dough into sections the thickness of a finger and cut into pieces approx. 2 cm long. Place the gnocchi on a floured towel.


Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain.

Pumpkin seed and sage butter

Heat the butter, pumpkin seeds and sage in a wide pan until it turns frothy and tastes nutty. Toss the gnocchi in the butter and heat through.


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