Potato Gnocchi in Butter and Sage by Stefano de Pieri

Don’t gnocch-it until you try it!

Bring a taste of Italy to your home with this moreish homemade gnocchi recipe courtesy of celebrity chef and winemaker Stefano de Pieri. This winter, the celebrity chef, author and restaurateur welcomes us into his own kitchen and shares some simple, down-to-earth, Italian meals we can all make at home.


Stefano is not only an award-winning chef, he’s also a winemaker with a love of alternative and Italian varieties that marry perfectly with his traditional Italian cooking. He believes that good food doesn’t need to be complicated to satisfy. Simple fresh produce paired with great wine and fantastic company are all the ingredients you need for the perfect evening. 


His namesake range of wines, made exclusively for Cellarmasters, are elegant drops with bright fruit flavours that are best enjoyed with a tasty homemade meal like gnocchi made from scratch.

Potato Gnocchi in Butter and Sage



2kg Potatoes (Older potatoes work best but you can also use Desiree)

250g / 2 Cups Plain Flour and a bit for dusting

Salt to add to water and a pinch for the dough

A handful of sage leaves

100g of butter

1 Egg, whole

1 Egg, yolk

50g / ½ Cup of Parmesan


1. Boil unpeeled potatoes in salted water until soft.

2. Peel and push through a potato ricer or mouli, leave to cool slightly.

3. When still a bit warm, sprinkle the flour over the top of the shredded potato, add a pinch of salt and lightly work into the potato. Do not overwork it, just mix until flour and potato are combined. Be delicate with it.

4. Make a well in the mixture and add 1 whole egg, 1 yolk of an egg and a pinch of salt. Less egg white and more yolk. Work the egg into the mixture.

5. Meanwhile, Bring a small pot of salted water to the boil. Have on stand by to test gnocchi.

6. Break off a small piece of dough and roll into a sausage no less than 1cm thick.

7. Cut into 1.5 - 2cm lengths. Just make up a few pieces to test with at first.

8. Adjust the heat of the water to a simmer.

9. Drop a piece or two in to test, they should rise to the top in a few minutes and not break up.

10. If it starts to break up, add a little more flour to the dough, again don’t overwork the flour into the dough. Test again.

11. Cook in batches to allow the gnocchi to swell in size in the pot. Lift each batch out of the water and drain.

12. Heat a frypan with butter and sage to medium heat until butter melted.

13. Tip the gnocchi into the pan and heat through gently so as not to break up.

14. Serve onto plate and top with parmesan.


Stefano says the perfect pairing for this dish is a Sangiovese or Shiraz Sangiovese. This style of wine is a traditional Italian style, so it makes sense to pair it with this classic Italian dish. Stefano's drop shows everything from dark berries and plums to blueberry and spice on the palate, while fine, savoury tannins linger nicely on the finish. Saluti!


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