Brown Butter and Sage Gnocchi

Ingredients GNOCCHI (Ingredients)
2 pounds Russet potatoes
Salt to taste
1-1/2 to 1-3/4 cups unbleached all-purpose flour

3 tablespoons butter
2 teaspoons chopped fresh sage
Salt & pepper, to taste

Instructions GNOCCHI (Instructions)
Scrub potatoes and place them unpeeled in a large pot of boiling water. Boil until tender all the way through, but not falling apart. While potatoes are still hot, don gloves and peel them, then pass them through a vegetable mill into a large bowl. Let them dry on a baking sheet for about 15 min. Add salt to taste, then gradually add the flour to the potatoes, working in the flour with a wooden spoon.

Knead the dough gently for about 5 min., or until soft an supple on a lightly floured board or wooden work surface. Divide the dough into 8 equal pieces.

Roll each piece into a rope about 3/4 inch in diameter and 8 inches long. Cut each rope into 3/4-inch long pieces, pinching the ends closed. Continue until all of the dough has been rolled and cut.

To add texture, roll the gnocchi over the large holes of a cheese grater, or drag the tines of a fork across each gnocchi. Bring a large pot of lightly salted water to a rolling boil; drop in the gnocchi. Boil them until they rise to the top, then remove with a slotted skimmer, transfer to a heated platter or bowl. To serve, toss gnocchi with the brown butter and sage sauce.

Cook’s note: It is important that the potatoes not be overcooked. If they are, they will absorb too much water and the gnocchi will be dense instead of tender.

In 2-quart saucepan, gently melt butter over med. heat. Continue to cook, stirring until butter turns golden brown. (If butter gets too dark, it will turn bitter.) Remove from heat; add sage, salt and pepper; set aside.

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