Recipes › Red Skin Potato › Red Potato Gnocchi with Brown Butter
Red Potato Gnocchi with Brown Butter
Light gnocchi made from red skin potatoes — their slightly waxier texture creates dumplings with a pleasantly chewy bite and a slight earthiness that pairs beautifully with nutty brown butter and crispy sage. A weeknight-achievable pasta alternative that showcases what happens when you use the right potato for the job.
Red Skin Potato is usually ready June to July. More red skin potato recipes, or see what to sow this month where you are.
Ingredients
- 2 lbs red skin potatoes, baked whole until completely tender
- 1½ cups all-purpose flour, plus more for dusting
- 1 large egg
- ¼ cup Parmesan cheese, finely grated
- 1 tsp salt
- 5 tbsp butter
- 12 fresh sage leaves
- 1 tsp lemon juice
Contains: cereals gluten, eggs, milk.
Method
- Bake potatoes at 400°F for 60 minutes until very tender. While still hot, peel and rice the flesh. Spread to cool 5 minutes.About 65 min
- Add egg, Parmesan, and salt to riced potato. Add flour gradually, kneading gently until a slightly sticky but workable dough forms.About 8 min
- Roll portions into 3/4-inch ropes on a floured surface. Cut into 1-inch pieces.About 10 min
- Cook gnocchi in batches in heavily salted boiling water, removing 1 minute after they float. Set aside on an oiled plate.About 8 min
- Melt butter in a wide skillet over medium heat until golden brown. Add sage leaves and crisp for 1 minute. Add gnocchi and toss. Add lemon juice. Serve with extra Parmesan.About 4 min
Tips
- Red skin potatoes are slightly waxier than russets — use a touch more flour than with russet gnocchi
- Work quickly while potato is still warm — cold potato absorbs more flour
- Add lemon juice off the heat to keep the brown butter from turning bitter
Ring the changes
- Serve with pesto instead of brown butter for a lighter version
- Add crispy pancetta to the brown butter for extra savory depth
Keeping it
Cook and serve immediately. Freeze uncooked gnocchi on trays for up to 2 months.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 2,482 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
More from the same crop
Halved red potatoes roasted in a hot oven with olive oil, garlic, and fresh rosemary until cut sides are golden and caramelized. Simple, fast, and the kind of reliable side dish that makes everything else on the plate better. The red skin adds color and holds the potato together beautifully.
40 min · easy · Red Skin PotatoA thick, creamy summer chowder that puts red potatoes and sweet corn together in a smoky, herb-scented broth. Red-skin potatoes stay in perfect chunks through the slow simmer and look beautiful against the golden corn. This is the chowder to make when both ingredients are at summer peak.
45 min · easy · Red Skin PotatoA creamy, tangy potato salad made with skin-on red potatoes that stay firm and don't fall apart — the defining quality that makes red-skin potatoes the best choice for this classic American side. The combination of crispy bacon, fresh dill, and a mustardy dressing is simply perfect.
35 min · easy · Red Skin Potato
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.