Brown Butter Sage Gnocchi
This is a dish I’ve always shied away from making because I never thought I could get it right. I’m always nervous when I have to make my own dough because I’ve had so many instances in the past where I have to make a dough and I end up ruining it somehow. But this was quite easy and simple to make and it came out incredibly tasty. It takes a bit of time but I have to admit that homemade gnocchi does have a better taste than store bought. And really it wasn’t too bad to do.
Serves: 4
Time: 1.5 hours
Ingredients
3-4 Large Russet Potatoes
1 Egg
3 cups All Purpose Flour
Pinch of Salt
Water
2 tbsp Unsalted Butter
10 Sage Leaves
1 tsp Red Pepper
Instructions
Add potates to a large pot of water and boil for 30 minutes. Then remove and peel and add to a large mixing bowl. Mash the potatoes using a hand masher or potato ricer and let it cool completely.
Add the egg and mix until well combined then add a pinch of salt and mix. Slowly mix the flour in until all is well combined and knead for 10 minutes until you have a smooth dough.
Divide the dough into four pieces, dust your surface with flour, and begin rolling it into a long tube until it’s about a half inch thick. Cut the dough into 1 inch long pieces and set to the side and lightly cover with flour.
Boil the gnocchi until it begins to float then remove and keep to the side.
Heat a large pan and add 2 tbsp of butter. Once the butter begins bubbling, add a few sage leaves to infuse with the butter. After a couple minutes add the cooked gnocchi and another pinch of salt. Mix well in the butter then let it sit for a few minutes untouched so it develops a nice brown color. Toss a few times then plate. Garnish with parmesano reggiano and some red pepper.
