Gnocchi with Brown Butter, Sage and Chanterelles

A featured Wine Club recipe for Couloir Wines.
Gnocchi with Brown Butter, Sage and Chanterelles


A delicious rendition of gnocchi with brown butter, herbs and chanterelle mushrooms that will pair beautifully with Couloir's 2014 Pinot Noir.

Yield: 4
Prep Time: 40 Minutes
Cook Time: 60 Minutes


• 2 lb (3 large) Russet potatoes
• 1 egg, slightly beaten
• 1 tsp salt
• 1 1/2 cups flour
• 6 tbsp salted butter
• 15 large fresh sage leaves
• 4 cups chanterelle mushrooms, wiped clean with a cloth and chopped
• Parmesan cheese
• salt and pepper


Preheat the oven to 350ºF. Place the potatoes in the oven and bake for 45 minutes, or until pierced with a fork easily. Remove and let cool slightly, so that you can handle with your hands.

Peel the potatoes and then either pass them through a ricer, or if you don't have a ricer, grate them with a cheese grater into a large bowl.

Add the egg and salt to the potatoes and combine.

Add the flour to the potatoes, a 1/4 cup at a time, until the dough comes together but doesn't stick to your hands.

With your hands, bring the dough together and place on a floured surface. Knead for 5 minutes and then form into a ball and divide into 6 smaller pieces.

Take the dough and roll into long ropes 3/4 - 1 inch thick. Cut the dough into 1-inch pieces. To create ridges on the gnocchi, you can press them into the tines of a fork and gently roll back and forth between your fingers. This step is not necessary, it's purely aesthetic. Place the gnocchis onto a floured pan. At this point, you can freeze the gnocchi for a later time. Place the pan into the freezer and freeze the individual gnocchi. Once frozen, place them into a zip-lock bag, and place them back in the freezer, for a maximum of 4 months.

~Depending on how big you make your gnocchi, and the appetites of your guests, you may use all of your gnocchi for this recipe, or you may have some leftover. If so, just freeze for a later time~

Bring a large pot of well-salted water to boil.

Place the butter into a large frying pan on medium-high heat. Once the butter begins to sizzle, add the sage and mushrooms and gently toss. Cook for a few minutes until the butter has turned light brown in color and the mushrooms are soft. Add the gnocchi and toss with the butter mixture. Serve warm.

Add 4 servings of gnocchi to the water the same time you add the chanterelles to the butter. Once the gnocchi has risen to the top of the water, cook for an additional minute. Remove with a slotted spoon and add to the brown butter mixture. Top with Parmesan cheese and salt and pepper to taste.

Recipe sourced from

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