# Gnocchi with Sage Butter and Tomatoes

Recipe by [Sofia Lindqvist](https://fridge.menu/en/u/sofialindqvist)

Soft potato gnocchi tossed in sage butter with roasted tomatoes and parmesan.

Servings: 4 · Prep 30 min · Cook 60 min · Pasta

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Gnocchi with Sage Butter and Tomatoes](https://image.fridge.menu/adaptations/0rod2raq/fa96a80d1ed1b9dff5270afe87695906a7b2bdd1fb772a6e84b5bb39015cc59e.jpg)

## Ingredients

- 400 g [Tomatoes](https://fridge.menu/en/i/tomato) — halved
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)
- 1 kg [Potatoes](https://fridge.menu/en/i/potato) — floury variety
- 1 pcs [Egg](https://fridge.menu/en/i/eggs)
- 275 g [Durum flour](https://fridge.menu/en/i/durum-flour)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)
- 50 g [Butter](https://fridge.menu/en/i/butter)
- 1 bunch [Sage](https://fridge.menu/en/i/sage) — fresh leaves
- 50 g [Parmesan](https://fridge.menu/en/i/parmesan) — freshly grated
- 1 pinch [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

## Steps

1. Place the halved tomatoes cut-side up on a baking tray lined with parchment, and drizzle with a little olive oil.
2. Put the tray into a cold oven and set the temperature to 100°C with the fan setting.
3. Roast for 45 minutes.
4. Boil the unpeeled potatoes in unsalted water until tender, then peel them while still hot.
5. Mash the potatoes with a fork and combine with the egg, salt and durum flour, mixing just until the dough comes together - don't overwork it.
6. The dough will be very soft - be careful not to add too much flour: it just needs to come together, not be kneaded.
7. Roll the dough into finger-thick ropes on a floured surface.
8. Cut the dough into 1 cm pieces and roll each over the back of a fork to create ridges.
9. Lay the gnocchi on a clean cloth, making sure they don't touch each other or sit in layers.
10. Let them air-dry for 15 minutes.
11. Cook the gnocchi in a large pot of salted boiling water.
12. Remove the gnocchi with a slotted spoon as soon as they float to the surface.
13. Melt the butter in a pan, add the sage leaves and let it cook gently until fragrant.
14. Stir the parmesan and roasted tomatoes into the sage butter, then add the cooked gnocchi before plating.
15. Garnish with freshly ground black pepper and freshly grated parmesan.

Published 2026-10-08

https://fridge.menu/en/r/gnocchi-with-sage-butter-and-tomatoes-0rod2raq

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