Jersey Royal Potato Gnocchi with Brown Butter and Crispy Sage

Light and fluffy gnocchi made with the uniquely flavorful Jersey Royal potatoes, tossed in a rich brown butter sauce with crispy sage and salty Parmesan. A simple yet elegant dish showcasing Jersey's finest ingredients.

Prep Time

20 minutes

Total Time

50 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£2.67

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1kgJersey Royal Potatoes(Uniform size preferred)

£4.50

200g00 Flour(Plus extra for dusting)

£0.60

1largeEgg Yolk(From a local free-range farm if possible)

£0.30

2tablespoonsJersey Milk(Full-fat for richness, warmed slightly)

£0.10

1teaspoonSalt(Plus more for seasoning potato water)

£0.01

0.5teaspoonBlack Pepper(Freshly ground)

£0.05

100gJersey Butter(Unsalted)

£1.30

15leavesFresh Sage Leaves(Fresh, not dried)

£1.00

50gParmesan Cheese(Freshly grated, or Jersey hard cheese equivalent)

£1.75

100gSeasonal Greens (e.g., Spinach, Kale)(Optional, wilted with garlic and oil)

£0.80

1cloveGarlic(Optional, for serving with greens)

£0.10

1tablespoonOlive Oil(Optional, for serving with greens)

£0.15

Total Cost

£10.66

£2.67 per serving

The Method

1
Wash the Jersey Royal potatoes thoroughly. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until tender when pierced with a knife (about 15-20 minutes).
2
Drain the potatoes well and allow them to cool slightly until you can handle them comfortably. Peel the potatoes while they are still warm (this is important for achieving a light texture).
3
Using a potato ricer or masher, press the potatoes into a large bowl. Be careful not to overwork them. Spread them out slightly to allow steam to escape.
4
Make a well in the center of the mashed potatoes. Add the egg yolk, salt, pepper, and warm Jersey milk. Gently mix with your hands until just combined.
5
Gradually add the 00 flour, a little at a time, mixing gently until a soft dough forms. Be careful not to over-knead, as this will make the gnocchi tough. The dough should be slightly sticky but workable. If the dough is too wet, add a little more flour, a tablespoon at a time.
6
Lightly flour a clean work surface. Divide the dough into portions. Roll each portion into a long rope about 1.5cm (1/2 inch) thick. Cut the ropes into 2cm (3/4 inch) pieces.
7
Optional: Roll each gnocchi over the back of a fork or a gnocchi board to create ridges. This helps the sauce cling to the gnocchi.
8
Bring a large pot of salted water to a rolling boil. Gently drop the gnocchi into the boiling water in batches. They are cooked when they float to the surface (about 2-3 minutes).
9
While the gnocchi are cooking, prepare the brown butter sauce: In a skillet over medium heat, melt the Jersey butter. Cook, swirling the pan occasionally, until the butter turns a nutty brown color and smells fragrant (about 5-7 minutes). Be careful not to burn it.
10
Add the fresh sage leaves to the brown butter and cook for about 30 seconds, until they are crispy. Remove the skillet from the heat.
11
Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the brown butter and crispy sage. Gently toss to coat.
12
Serve immediately, garnished with freshly grated Parmesan cheese and a side of wilted seasonal greens (optional).

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

The key to light and fluffy gnocchi is to avoid overworking the dough. Mix the ingredients gently and only until just combined.

Peel the potatoes while they are still warm, as this makes them easier to handle and prevents them from absorbing too much water.

Don't overcrowd the pot when cooking the gnocchi. Cook them in batches to ensure they cook evenly.

If you want to freeze the gnocchi, lay them out on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. Cook directly from frozen, adding a minute or two to the cooking time.

Cooking Equipment

Large pot

Potato ricer or masher

Large bowl

Skillet

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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