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HomeEasy Michigan Potatoes Gnocchi

Easy Michigan Potatoes Gnocchi w/Sage Brown Butter

You don't need to be an Italian grandmother to master this super and simply delicious potato gnocchi made with 100% Michigan Potatoes!


  • 2lbs Michigan Russet Potatoes
  • 1 large egg
  • 1 teaspoon kosher salt
  • Pepper to taste
  • ¼ teaspoon freshly grated nutmeg
  • 4oz freshly grated parmesan cheese
  • 2 cups all purpose flour

Directions - Prep Time: 20min | Cook Time: 5-10min
  • Bake Michigan Russet Potatoes in a 375 degree oven until soft (approx. 45min) then let cool
  • Scrape potatoes into a bowl and discard skins, mash thoroughly
  • In a separate bowl combine egg, salt, pepper and nutmeg; mix to combine
  • Place mashed potato mixture onto a lightly floured surface and shape into a mound, create a well in the center and pour in egg mixture and parmesan cheese
  • Add ½ the flour and knead gently adding remaining flour until a dough is formed
  • Bring approximately 6 quarts of salted water to a boil while completing the next steps
  • Divide dough into 4 equal portions, create an approximately ½” “rope” with each section. 
  • With a chef’s knife or pastry cutter cut along each rope in ½” increments to form the gnocchi. Lightly dust gnocchi with flour. 
  • Boil gnocchi for approximately 1-2 minutes or they start to float, remove and set aside. Gnocchi may need to be boiled in 2 smaller batches
  • In a large frying pan melt 2 tablespoons of butter over medium-high heat
  • Fry gnocchi in butter for approximately 2 minutes until golden brown and transfer to serving dish
  • In remaining butter (add butter if necessary) add approximately 10 sage leaves and fry for 1 minute. 
  • Top gnocchi with sage and brown butter sauce and serve immediately, top with parmesan cheese