I made gnocchi with brown butter sage sauce for dinner tonight (It’s sounds hard…or I thought it did till I actually saw the recipe) and it was AWESOME! I looked at tons of recipes and found 2 that looked easy(ish) and combined the 2. One I found online and the other was from the Globe and Mail (newspaper). Surprisingly this was super easy (it took a really, really long time). I choose the sage sauce because it looked easy but you can use anything you like.
I should also apologize for my super lame post tonight. After a long week and weekend of working (and getting ready for our trip to NYC next week) I’m crazy exhaustedand completely full. I just really wanted to post the recipe anyway cause it was soooo goooood!
- 1 lg Baking Potato
- 1 lg Yam
- 1 whole egg, plus one egg yolk
- 1 teaspoon Kosher (I used normal salt) salt, plus more for adding to boiling water and for final seasoning
- 1 ½ cups all-purpose flour
- Freshly ground black pepper, to taste
- Preheat oven to 400°F.
- With a fork, poke a few holes in each potato and spread the potatoes out on a baking sheet. Bake until potatoes are cooked through and tender, about 1 hour.
- As soon as the potatoes are cool enough to handle but still very warm, scoop out the flesh and/or peel away skin (this is easier to do when they are warm) . Mash potatoes. Spread the potatoes onto a clean, cool, lightly floured surface.
- Whisk together the eggs and salt together and drizzle over the mashed potatoes. Sprinkle ¾ to 1 cup of the flour over the eggs. With a bench scraper, work the ingredients together, cutting into them and gathering them into a mass. Add flour to reduce stickiness.
- When the mixture holds together, knead briefly, continuing to flour the work surface to prevent sticking and adding flour if the dough is sticky. As soon as the dough is smooth and soft and holds together, stop kneading and shape it into a thick log.
- Working with ¼ of the dough at a time, roll the dough into long ½- to ¾-inch ropes. With the bench scraper, cut them into 1-inch-long pieces. Optionally, form ridges on the gnocchi by rolling them over the back of a dinner fork. Transfer the gnocchi to a lightly floured baking sheet while rolling out remaining dough.
- Boil a large pot of water, add a generous pinch of salt, and blanch the gnocchi in two batches until they float. With a slotted spoon, remove the gnocchi and spread on a baking sheet while brown-butter sauce finishes cooking. (Alternatively, you can shock the cooked gnocchi in ice water, remove and spread them onto a baking sheet, toss with a little olive oil, and refrigerate until needed.While the gnocchi are cooking,
brown butter sage sauce
- 6 tablespoons unsalted butter
- 2 tablespoons minced fresh sage
- ½ cup grated parmesan cheese
- heat the butter in a sauté pan over medium-high heat. Once the butter is melted and beginning to bubble, add sage. Continue to cook until the solid particles in the butter have browned lightly and the sage is crisp. Add the cooked gnocchi, tossing to coat the pasta evenly with the sauce. Allow the gnocchi to brown lightly in some spots , remove from heat, salt and black pepper to taste.Sprinkle with cheese and serve immediately.