Recipe courtesy of Nadia G and Nadia G

Gnocchi with Dried Apricot Brown Butter and Crispy Sage

Save Recipe
  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 1 hr 45 min
  • Yield: 4 servings
Share This Recipe



4 large russet potatoes, unpeeled

1 cup all-purpose flour, plus more for flouring

1/2 cup finely grated Parmesan

1 egg, beaten

Fine sea salt

Freshly cracked pepper

Brown Butter:

1/2 cup (1 stick) unsalted butter

12 dried apricots, julienned

12 fresh sage leaves, julienned

Grated Parmesan, for garnish


  1. For the gnocchi: Preheat the oven to 400 degrees F. Bake the potatoes for 1 1/2 hours on a baking sheet; this removes water from the potatoes in order to have lighter, less dense gnocchi. Let cool. Bring a large pot of salted water to a boil. Cut the potatoes in half and scrape the insides into a mixing bowl. Using a ricer or potato masher, mash the potatoes. Add the flour, Parmesan, egg and some salt and pepper and mix until smooth. Flour a clean surface and roll the dough into long strips. Cut 1-inch pieces and boil for about 1 minute, until the gnocchi start to float. Remove with a slotted spoon.
  2. For the brown butter: In a saute pan, melt the butter over medium-high heat until foamy, 1 to 2 minutes. Add the apricots and sage. Cook until the butter starts to brown, 8 to 10 minutes. Remove from the heat, add the gnocchi and mix. Transfer to a bowl, top with grated Parmesan and enjoy.

Cauliflower Gnocchi


Spinach Gnocchi

Potato Gnocchi

Gnocchi Bolognese with Ricotta

Gnocchi and Tomato Pancetta Sauce

Gnocchi With Brown Butter and Sage

Sorrel with Gnocchi and Brown Butter