Brown Butter and Sage Gnocchi

June 11, 2020

Brown Butter and Sage Gnocchi

 


Tiffany AngelaAuthorTiffany AngelaCategory


A homemade gnocchi recipe that's comforting, but doesn't sacrifice that restaurant taste!

Yields4 Servings
Prep Time15 minsCook Time2 hrs 30 minsTotal Time2 hrs 45 mins


Ingredients
 2 lbs russet potatoes, whole peeled
 1 cup all-purpose flour (+ extra for dusting)
 1 ½ tsp salt
 1 large egg
 6 tbsp unsalted butter
 15 -20 fresh sage leaves
 freshly ground black pepper
 ¼ cup freshly grated Parmesan cheese

Directions
1

Add the peeled whole potatoes to a large pot and cover by at least 1 inch of water. Turn the heat to medium-high and bring to a boil for 35-40 minutes.

2

The potatoes should be cooked all the way through and easily pierced. Drain the potatoes completely and return the the stove in the original pot. Turn the heat down to low-medium and mash with a spatula or potato masher for ~5 minutes to steam the residual moisture out. Make sure to scrape the bottom of the pot so nothing sticks or burns. Transfer the mashed potatoes to a heat resistant bowl and place in the refrigerator for 20 minutes.

3

Once the potatoes are cool enough to touch, add the egg and mash until evenly incorporated with the potatoes. Try to get all the potato lumps out here. We want smooth potatoes! Do not stir or else the potatoes will become starchy and stretchy. Add in the flour and 1/2 tsp salt, then mash until uniform. The mixture will still be crumbly, but that's okay!

4

Lightly dust a clean surface with flour and dump out the mixture. Knead it until a ball of dough forms.

5

Tear off a handful of dough and roll into a rope (3/4 inch thick diameter). Using a sharp knife, cut the rope into 1 inch wide pieces and set aside on a lightly floured surface. Repeat with the rest of the dough.

Optional: Roll each gnocchi from the base of the fork tines to the top, then back down, to create the decorative lines.

6

Bring a pot of salted water to a boil and cook the gnocchi until they float (~2-3 minutes). May have to cook them in smaller batches.

7

Meanwhile, heat up the butter in a large skillet over medium heat. When the butter has just melted, add in 1 tsp salt, freshly ground black pepper, and the sage leaves while the butter is browning. Stir occasionally and be careful not to burn the butter!

8

Stir in the cooked gnocchi (can add the gnocchi in batches as they are done cooking) and toss until coated with the brown butter and sage sauce.

If you prefer a pan-seared gnocchi, let the gnocchi sit in the skillet undisturbed until it browns and a slight crust forms. Then gently toss and repeat until browned evenly.

9

Plate and top with freshly grated Parmesan cheese. Serve immediately!

Ingredients

Ingredients
 2 lbs russet potatoes, whole peeled
 1 cup all-purpose flour (+ extra for dusting)
 1 ½ tsp salt
 1 large egg
 6 tbsp unsalted butter
 15 -20 fresh sage leaves
 freshly ground black pepper
 ¼ cup freshly grated Parmesan cheese

Directions

Directions
1

Add the peeled whole potatoes to a large pot and cover by at least 1 inch of water. Turn the heat to medium-high and bring to a boil for 35-40 minutes.

2

The potatoes should be cooked all the way through and easily pierced. Drain the potatoes completely and return the the stove in the original pot. Turn the heat down to low-medium and mash with a spatula or potato masher for ~5 minutes to steam the residual moisture out. Make sure to scrape the bottom of the pot so nothing sticks or burns. Transfer the mashed potatoes to a heat resistant bowl and place in the refrigerator for 20 minutes.

3

Once the potatoes are cool enough to touch, add the egg and mash until evenly incorporated with the potatoes. Try to get all the potato lumps out here. We want smooth potatoes! Do not stir or else the potatoes will become starchy and stretchy. Add in the flour and 1/2 tsp salt, then mash until uniform. The mixture will still be crumbly, but that's okay!

4

Lightly dust a clean surface with flour and dump out the mixture. Knead it until a ball of dough forms.

5

Tear off a handful of dough and roll into a rope (3/4 inch thick diameter). Using a sharp knife, cut the rope into 1 inch wide pieces and set aside on a lightly floured surface. Repeat with the rest of the dough.

Optional: Roll each gnocchi from the base of the fork tines to the top, then back down, to create the decorative lines.

6

Bring a pot of salted water to a boil and cook the gnocchi until they float (~2-3 minutes). May have to cook them in smaller batches.

7

Meanwhile, heat up the butter in a large skillet over medium heat. When the butter has just melted, add in 1 tsp salt, freshly ground black pepper, and the sage leaves while the butter is browning. Stir occasionally and be careful not to burn the butter!

8

Stir in the cooked gnocchi (can add the gnocchi in batches as they are done cooking) and toss until coated with the brown butter and sage sauce.

If you prefer a pan-seared gnocchi, let the gnocchi sit in the skillet undisturbed until it browns and a slight crust forms. Then gently toss and repeat until browned evenly.

9

Plate and top with freshly grated Parmesan cheese. Serve immediately!

Brown Butter and Sage Gnocchi

No Comments

Leave a Reply

Common phrases by theidioms.com