Brown Butter and Sage Gnocchi
Author: Pizza Today
Recipe type: appetizers
Ingredients
- GNOCCHI
- 2 pounds Russet potatoes
- Salt to taste
- 1-1/2 to 1-3/4 cups unbleached all-purpose flour
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 ¾ inch in diameter and 8 inches long.
- Cut each rope into ¾-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.
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Brown Butter and Sage Gnocchi
Author: Pizza Today
Recipe type: appetizers
Ingredients
- BROWN BUTTER AND SAGE SAUCE
- 3 tablespoons butter
- 2 teaspoons chopped fresh sage
- Salt & pepper, to taste
Instructions
- BROWN BUTTER AND SAGE SAUCE
- 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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