Sometimes the best food is the simplest, especially when it’s warm, golden, and pan-fried in butter. This potato gnocchi is exactly that: soft on the inside, crisp at the edges. It’s the kind of dish that feels fancy but is secretly made from cupboard basics. Unlike the fussier store-bought kind, homemade gnocchi has a light, pillowy texture that comes from not overworking the dough and using the right kind of potatoes. You don’t need any special tools, just time, a fork, and a bit of rhythm. The result? A plate of comfort you’ll make again and again.
Ingredients (serves 2-3):
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500g floury potatoes (like Maris Piper or Russets)
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1 egg yolk
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100–130g plain flour (start with less)
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Salt
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40g butter
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A handful of fresh sage leaves
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Grated parmesan or nutritional yeast
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Black pepper
Method:
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Boil the potatoes whole and unpeeled until tender (about 20–25 min). Drain and let them cool just enough to handle.
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Peel and mash them while still warm: use a potato ricer or mash very finely. Avoid lumps.
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Add a pinch of salt, the egg yolk, and about 100g of flour. Gently mix and knead into a soft dough, add more flour if it’s too sticky, but don’t overwork it.
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Divide the dough into ropes, cut into bite-size pieces, and roll with a fork if you like grooves (totally optional).
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Bring a pot of salted water to a simmer. Cook the gnocchi in batches, once they float, give them 30 more seconds and lift them out.
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Meanwhile, melt the butter in a wide pan until it foams. Add sage leaves and let them crisp slightly. Add the cooked gnocchi to the pan and toss until golden and coated.
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Plate up, season with pepper, and top with cheese or nutritional yeast if you want.
The Recipe’s Health Benefits:
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Potatoes: Floury potatoes like Maris Piper or Russets are rich in complex carbohydrates, which give your body steady energy. They’re also a natural source of vitamin C, potassium, and B6, and when you cook and cool them (e.g. leftovers), they form resistant starch, which supports gut health.
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Egg yolk: Egg yolks are a source of choline, important for brain function and liver health, along with fat-soluble vitamins like A, D, and E. They help bind the gnocchi dough and add a richness that’s nutritionally useful too.
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Sage: Sage isn’t just for aroma, it’s been studied for its potential cognitive benefits, including memory support and antioxidant activity. It also has natural antimicrobial compounds and adds a digestive-supporting punch to rich meals.
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Butter: Used in moderation, real butter provides vitamin A and butyrate, a fatty acid that supports gut lining health. Brown butter also adds flavour through the Maillard reaction, so a little goes a long way.
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Flour: Plain flour gives structure, but keep in mind it's low in fibre and nutrients compared to whole grains. You can swap some out for wholemeal or spelt for a higher-fibre version without changing the texture too much.
