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Stefano Manfredi Potato Gnocchi With Burnt Butter Recipe

Stefano Manfredi’s Potato Gnocchi With Burnt Butter and Sage

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  • 1.5kg unpeeled roasting potatoes (preferably older potatoes with dry flesh)
  • 200g plain (all-purpose) flour
  • ½ tsp grated nutmeg
  • 150g grated parmesan cheese
  • 2 egg yolks
  • 125g butter
  • ½ cup sage leaves


  1. Cook the potatoes in a little water in a covered saucepan until soft.
  2. Peel while still hot, then pass through a ricer (do not put them in a blender or food processor) and allow to cool.
  3. Make a well in the centre of the mound of potato and add a handful of the flour, then ½ teaspoon salt, the nutmeg, one-third of the parmesan and lastly the egg yolks.
  4. Fold together towards the centre, gradually adding more flour until the mixture comes together without being sticky. Remember that the more flour you add, the firmer the gnocchi will be. Let rest for 5 minutes.
  5. Roll some mixture into a sausage about 3cm in diameter, then cut off a few 3cm pieces.
  6. Roll each piece on the back of a fork using your thumb and forefinger. Bring a small saucepan of water to the boil and add 3–4 gnocchi. Once they rise, check that they aren’t too soft or falling apart. If they are, add more flour to the potato mixture.
  7. Shape and cut the remaining gnocchi, then poach in batches in a large saucepan of salted boiling water until they rise to the surface. Remove using a slotted spoon and keep warm on a plate.
  8. Meanwhile, put the butter in a small saucepan on a high heat until it turns nut-brown. Add the sage and cook for 30 seconds until the leaves are crisp
  9. Sprinkle the gnocchi with the remaining parmesan, then spoon on the sizzling butter and sage to serve.
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Two Blues Sauvignon Blanc 2014
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