Gnocchi With Sage, Butter, and Parmesan

Name: Gnocchi With Sage, Butter, and Parmesan
Yield: 4 Servings
Ingredients: 2½ pounds russet potatoes (about 4 large), scrubbed; 1¼ cups all-purpose flour, plus more for dusting; 2 teaspoons kosher salt, plus more; 1 egg, beaten to blend; 4 tablespoons (½ stick) unsalted butter, cut into small pieces, room temperature; 2 ounces Parmesan, finely grated, plus more for serving; 24 sage leaves; Freshly ground black pepper

By Jenny Rosenstrach and Andy WardPhotography by Alex Lau

August 18, 2015

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Choose potatoes that are roughly the same size and be careful not to overcook them. A water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of.Alex Lau

To make this gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them. A water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of. This is part of BA's Best, a collection of our essential recipes.

Recipe notes

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