How to make it


2 lb russet potatoes (roughly 4 medium or 5 small)

1 1/2 c all purpose flour

1 large egg, beaten

1 tsp of sea salt

1 Tbsp of canola oil (if pan searing)

For the brown butter sage sauce:


4 tbsp of butter or vegan substitute

8 sage leafs, julienned

2 cloves of garlic, minced

A pinch of salt

1. Fill a large pot with water and place washed, unpeeled potatoes inside, making sure they  are completely submerged and the water line hovers above them by about 2 inches.

2. Cook over medium heat until the potatoes are completely tender, approx. 30 - 35 minutes. You can test them by piercing them with a fork. If this can be done easily and/or the potato breaks apart, they are ready. 

3. Drain the potatoes in a strainer and transfer to a bowl to cool for approx. 20 minutes. 

4. When cool enough to handle, begin to peel off the skin potatoes with your hands. They should be tender enough to where some of the skins have already begun to crack and/or peel off themselves, making for a quick and easy process. 

5. Cut each potato in half and run through a ricer. 

6. Mix the 1 tsp of sea salt with the 1 1/2 c of flour and stir to combine.

7. Add the beaten egg to the riced potatoes and, using your hand, mix together to incorporate. 

8. Add the flour to the riced potato/egg mixture in 1/2 c portions, working it into the mixture until the flour is moistened.

9. Gently knead until the flour is fully incorporated and a soft, smooth, slightly sticky dough ball is formed. 

Be careful not to over knead. You do not want the dough to feel too dense or dry or it will affect the flavor of the gnocchi. The dough should feel soft and delicate. 

10. Wash your hands and dust a work space with flour. 

11. Transfer the dough ball to the workspace.

12. A 1/4 portion at a time, tear the dough using your hand and gently roll into long, snake like rope using your hands. Work your way from the middle out until you have a roll that’s about 3/4” thick in diameter. 

13. Using a dough knife, cut along the rope about every 3/4”

14. To keep the gnocchi from sticking while you cut, be sure to keep the blade of the knife lightly floured.

15. Lightly coat the cut gnocchi will flour and toss with your hands until each piece is lightly and evenly coating with flour. 

16. Repeat until all dough has been used and cut into gnocchi.

17. Lightly dust a cookie sheet or baking tray with flour and transfer the gnocchi to it. If using right away, you can keep them like this at room temperature. If you’d like to store them for later, transfer the cookie sheet of gnocchi to the freezer for approx. 1 hour, until they are hard to the touch. Then divide them up into preferred portion size (s) and transfer each “batch” to a zip lock bag. They can be store in the freezer like this for up to 2 months. 

18. If cooking frozen gnocchi, do so in two batches as they will cause the temperature of boiling water to drop and will fall apart before the water returns to boil if there are too many in the pot. 

19. Using a slotted spoon or skimmer, pull gnocchi from the boiling water and transfer to a strainer. If cooking frozen gnocchi, bring the same pot of water back to a boil and add your second batch of gnocchi.

20. Once all the gnocchi has been cooked and transferred to a strainer, fill a large bowl with ice water and submerge the strainer with gnocchi in it or roughly 2-4 seconds. Transfer to a bowl. From here you can either serve with your favorite warmed sauce, or sear them and serve with our brown butter sage sauce.

21. To pan sear the gnocchi, heat 1 Tbsp of canola oil over medium heat. When the pan is hot, add the gnocchi.

22. Cook until lightly browned on both sides then remove from heat and transfer to serving bowls. If the gnocchi is too greasy for your liking, simply transfer to a paper towel and pat dry.

23. Mince the garlic using a press or knife.

24. Julienne the sage by stacking all the leafs on top of each other then tightly rolling them together. Cut into strips. 

25. Melt the butter in a small sauce pan over medium heat. Add the pinch of salt, minced garlic and julienned sage leaves. Cook until the butter and garlic just start to brown and the sage leafs get crispy.

26. Pour a generous amount of the sauce on top of your plated gnocchi.

27. Season with salt and pepper to taste and top with either parmesan cheese or grated macadamia nuts for a dairy free alternative. We love a good squirt of lemon on ours as well. Serve and enjoy!

About the recipe

How we came to find out about this dish


Gnocchi is the first homemade pasta dish I ever made and I'm fortunate enough to have done so with my now late Grandmother. 

She had come to LA to stay with me for a few nights and together we made this potato pasta in the kitchen of my one bedroom apartment. It's one of my favorite memories I have with her, listening to her describe how her mother used to make it while instructing me in how to follow in her footsteps. 


I was surprised by how simple this dish was to make and how easy it was to store for a quick almost, grab and go meal that felt anything but. The perfect blend of my Irish/Italian roots, this hearty dish is one of my favorites. If not for it's delicious yet humble simplicity, then because of how every time I make it I feel my Grandma looking on proudly beside me.

Kitchen Essentials 

Tools we love to help make it easy


This dough knife makes cutting your gnocchi.a speedy and efficient process   - available here


We love this strainer for a multitude of recipes, but it's exceptionally helpful when it comes to blanching your cooked gnocchi in ice cold water - available here


This tool makes transferring the gnocchi in and out of cold and hot water a cinch - available here

Helpful tips:

Notes from our kitchen to yours

If you don't have a ricer you can still rice your potatoes using a stainless steel strainer and two bowls. Lay the strainer over a large bowl, then place a potato inside the strainer. Using either the butt of a mason jar or another smaller bowl, apply force down over the potato until it escapes through the strainer, collecting in the bowl underneath. Repeat until all potatoes have been used. 

When freezing your gnocchi be sure to lay it out on a cookie sheet in the freezer first (see step 17). If you attempt to bag them first, they will freeze together and create mushy clumps that taste like biting into dry flour when you try to cook them. 

If pan frying your gnocchi it's imperative that you heat up your skillet to med-high heat before adding the gnocchi, as it will stick to the pan and break apart before getting that beautiful golden sear.