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Gnocchi with Lemon Cream Sauce




  • 2 pounds baking potatoes (about 4)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 egg white, slightly beaten with a fork
  • 1 1/2 cups unbleached all-purpose flour


  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 1/2 cup chicken broth
  • 6 fresh sage leaves, cut into thin strips
  • 1 tablespoons lemon zest
  • 1/2 cup shredded Parmigiano-Reggiano cheese


  1. Heat oven to 400 degrees F.
  2. Gnocchi: Pierce the potatoes several times so moisture can escape during baking. Place in the oven and bake until fork-tender, 45 minutes to 1 hour.
  3. When just cool enough to handle, peel the potatoes and press through a ricer into a large bowl. Add salt, baking powder and egg white. Add the flour a little at a time and mix with your hands until a rough dough forms; do not overwork.
  4. Put a large pot of salted water on to boil.
  5. Transfer the dough to a lightly floured surface, and gently knead until smooth, 1 to 2 minutes, adding a bit more flour if needed to prevent sticking. Divide into 4 portions and roll each into a rope about 1/2-inch thick. Cut rope into 1/2-inch lengths. Gently roll each piece down the back of a cheese grater or fork to create slight ridges, or press it to form a small dimple. (The indentations help hold the sauce.)
  6. Gently place the gnocchi, a few at a time, into the boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain well and transfer to a warm platter. (Or refrigerate or freeze for future use.)
  7. Sauce: Melt the butter in a saucepan over medium heat, and sauté the garlic until soft, about 2 minutes.
  8. Add the cream and chicken broth; cook until reduced by almost half. Stir in the sage, lemon zest and cheese. Pour over the gnocchi, toss gently and serve immediately.

Makes 8 servings.


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