I think I have been making gnocchi my whole life… I can’t even remember when I made my first batch. This recipe is an iteration on my Nonna’s gnocchi since I was so young when she made them for me I have only taste memories to go by. I remember them being light and fluffy, not chewy or starchy like store bought/packaged. They would be gently boiled and then pan fried in equal parts butter and olive oil… my nonna being from the north in Italy where use of butter is the norm… and with fresh sage and onion joining the saute pan to create a simple masterpiece. A few toasted pine nuts on top make for a perfect textural garnish. Through trial and error over decades I came to this never-fail version. Keep it simple with the sage and onion version provided here or go crazy and add a third cooking step to create Gnocchi Al Forno where chopped wild mushrooms and cream are added in and the entire batch is baked until it’s a bubbly golden brown. Either way it is delizioso!
Nonna’s Potato Gnocchi with Butter, Sage & Onion
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