Gnocchi with Brown Butter & Sage

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Gnocchi with Brown Butter & Sage

Course: Main Courses
Cuisine: Italian
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Ingredients

Gnocchi

  • 1 Russet potato
  • 1 large egg
  • 1/2 cup AP flour

Brown Butter & Sage Sauce

  • 2 oz unsalted butter
  • 4 sage leaves

Instructions

Gnocchi

  • Boil potato skin-on until fork tender. (To speed up the process, cut your potato in half the short way.)
  • Cool and remove skins.  Pass through potato ricer, use abox grater to grate potato, or use a fork to mash well and create a loose moundof potato on your counter or cutting board.
  • Make a well in the center of the potato and add the egg.  Use a fork to mix gently until you get to a uniform dough. Sprinkle flour on potato mix ¼ cup at a time, and knead lightly to bring the dough together. 
  • Roll into a log, cut into 1” pieces, and shape to form gnocchi.  Store in a single layer on a sheet pan dusted with flour.  Let your dough rest in the fridge for at least 30 minutes (or keep in the freezer for up to several weeks)!
  • Bring a large pot of water to a boil with a generous amount of salt.  Place gnocchi gently into the rolling boil and cook for about 4 minutes.  Drain gnocchi and toss with sauce.

Brown Butter & Sage Sauce

  • Heat butter and sage until you just begin to see golden brown specs.
  • Turn heat off until ready to toss in the gnocchi.