Gnocchi with sage butter

Total time: 1hr
Preparation Time: 60m

For 4 people


Claudia - stylingqueen

Nutritional Information

Contains 518 Kcal, 12g Protein, 64g Carbohydrates, 23g Fat


  • Gnocchi
  • 200 g white flour
  • 1 eggs
  • 300 g mealy potatoes
  • 450 g sweet potato
  • salted water
  • 1 tsp salt
  • Pumpkin seed and sage butter
  • 2 tbsp pumpkin seeds
  • 10 sage leaves
  • 80 g butter

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  • Gnocchi

    Cook the potatoes and sweet potatoes without peeling. Leave to cool a little but remove the skins whilst warm, then put the potatoes through a food mill and into a bowl. Mix in the egg. Mix in enough flour to stop the dough sticking to your hands, then add salt. Roll the dough into sections the thickness of a finger and cut into pieces approx. 2 cm long. Place the gnocchi on a floured towel. Cook the gnocchi in batches in salted water for approx. 3-5 mins. until they float to the surface. Take out the gnocchi with a skimmer, removing as much water as possible, and place in a pre-warmed bowl.
  • Pumpkin seed and sage butter

    Heat the butter, pumpkin seeds and sage in a wide pan until golden brown. Toss the gnocchi in the butter and serve immediately.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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