Talk about comfort food! Gnocchi are tasty little Italian dumplings made with potatoes and flour and then boiled like pasta until they’re fluffy pillows of total greatness. My recipe is aimed for beginners and adds egg yolks to make the dough a little bit easier to work with. Once you master this recipe, omit the egg yolks for a less dense dough. Either way rocks as far as I’m concerned.
You may serve gnocchi with a variety of sauces, such as marinara or a creamy gorgonzola sauce, but I prefer this simple browned butter sage sauce because it is so easy to make and tastes absolutely heavenly. It also allows me to brown the gnocchi to give it a slight crunch on the outside while remaining soft and light on the inside, which adds to the already awesome flavors of this dish.
These little dumplings freeze extremely well for up to 3 months. Just place the uncooked gnocchi in small plastic bags and off to the freezer they go. When you’re ready to cook, just add them to the boiling water, straight from the freezer with no need to thaw first.
If you really want to have a fast and easy meal, make and freeze homemade sage butter by mixing softened butter with chopped sage leaves. You can melt this compound butter directly from the freezer to your skillet, saving lots of time for a fast and delicious meal!
