Chestnut Gnocchi with Sage Brown Butter
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
The sage brown butter and chestnut sauce would be just as wonderful with squash or mushroom ravioli.
  • For the Gnocchi
  • 2 # Russet Potatoes (about 4 medium)
  • ½ tsp. Salt
  • 1 Egg
  • ½ c. Chestnut Flour
  • ½- 1 c. All-Purpose FlourFor the Sauce
  • 6 Tbsp. Unsalted Butter
  • ⅓ c. Cooked Chestnuts, roughly chopped
  • 2 Tbsp. Fresh Sage Leaves (I used the lower, small leaves and left them whole. If using larger leaves, you may want to chop them a bit)
  • Coarsely Ground Black Pepper
  • Freshly Grated Parmesan
  1. Boil potatoes until just tender (before the peels start splitting), about 20 minutes, and drain. Allow to cool slightly, then peel.
  2. Press peeled potatoes through a ricer and spread on a baking sheet or clean countertop. Sprinkle with ½ tsp. salt and allow potatoes to cool and dry for 30 minutes.
  3. When potatoes are cool, whisk an egg in a small bowl, and drizzle over the potatoes. Use a fork to gently combine. Sift chestnut flour over mixture, using fork to incorporate. Sift all-purpose flour, starting with ½ c., over mixture and continue mixing with the fork and adding additional flour until a soft dough is formed. Knead the dough a couple times until it is a workable texture.
  4. Divide the dough in quarters and roll each piece into a long snake, about ¾ in. in diameter. Cut the snake into ½ inch lengths and place each individual gnoccho on a lightly floured, towel-covered baking sheet.
  5. To make the sauce, heat the butter and chestnuts in a wide saucepan over medium-high heat until the butter melts. Toss in the sage leaves and let the butter bubble until it takes on a golden color, 2-3 minutes.
  6. Meanwhile, drop the gnocchi into a large pot of boiling, salted water. Cook the gnocchi in two batches so they won't crowd and stick to each other. Using a large slotted spoon, remove the gnocchi when they float to the top (about 2 minutes) and add them directly to the butter sauce. You may need to add a little of the gnocchi cooking water to stretch the sauce and help it evenly coat the gnocchi. Season with salt and coarsely ground black pepper.
  7. Divide gnocchi between warm plates and shower with freshly grated Parmesan.
Chestnut flour can be found with baking ingredients or near gluten-free products of well-stocked grocery stores.
Recipe by strawberryplum at