Gnocchi with prawns, sage and a burnt butter sauce

We had a whole bag of potatoes leftover from Christmas, and I didn’t quite know what to do with them until I remembered my attempt at making gnocchi last year.  I decided to give it another go this afternoon, modifying the original recipe for a sage and burnt butter sauce as featured on Masterchef Australia season 1. Here is the recipe for ease of reference.


  • 500g potatoes (leave unpeeled)
  • 200g plain flour
  • 200g prawns, peeled and de-veined
  • a bunch of fresh sage leaves
  • 50g butter
  • 1 clove of garlic, chopped
  • 1/4 cup white wine
  • salt and pepper to taste
  • a handful of grated parmesan cheese


  1. Bring a big pot of water to boil.  Place the potatoes in the pot and leave to cook for 35 to 40 minutes until soft when pricked with a fork
  2. Drain the potatoes in a colander and peel the skin off with a knife while hot (use a fork to keep the potatoes in place while you peel them)
  3. Mash the potatoes using a potato ricer until smooth and lump-free
  4. Add 3/4 of the flour into the potato and knead into a dough. You might need to add a bit more flour to knead it into shape. This should take 2 – 3 minutes
  5. Leave the dough to rest for 10 minutes
  6. Dust a pastry mat and place the dough it on. Cut the dough into half and leave one half aside
  7. Roll one half of the dough into a long sausage. Cut the sausage into 1 inch pieces width-ways. Repeat with the second half of the dough
  8. Dust a plate with flour and place the gnocchi pieces on it to rest for at least 20 minutes before cooking ( I chilled them in the fridge)
  9. Bring a pot to boil, lightly salt it and gently place the gnocchi into the water with a slotted spoon (you might have to cook them in 2 batches)
  10. It should take about 2 to 3 minutes but once the gnocchi is cooked, the pieces will rise to the top of the pot
  11. Drain the gnocchi and quickly get started with the sauce
  12. Heat half of the butter and fry the sage leaves until they are crisp.  Line a bowl with kitchen paper and place the cooked sage leaves on it. Reserve the sage butter in a bowl
  13. In the same pan, heat the remaining butter and once it starts to foam, fry the garlic and the butter should start to brown (burnt butter stage)
  14. Add the prawns into the burnt butter and garlic and cook for 2 minutes.  De-glaze the pan with the white wine
  15. Add the cooked gnocchi into the pan along with the prawns, cook for a minute and season with salt and pepper
  16. Serve immediately and garnish with the fried sage leaves and grated parmesan


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