Gnocchi with Sage Brown Butter Sauce
By patticakes
These gnocchi are also delicious with a creamy Gorgonzola cheese sauce.
Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.
6 First-Course Servings or 4 Main-Course Servings
Recipe by Cook St. Helena in St. Helena, CA
September 2007
Ingredients
- 1 3/4 to 2 pounds russet potatoes (about 5 medium), peeled, cut in to 1/2-inch cubes
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 large egg yolk
- 1 cup (or more) all purpose flour
- 10 tablespoons (1 1/4 sticks) butter, divided
- 1/3 cup thinly sliced fresh sage
- 1 1/2 teaspoons (packed) finely grated lemon peel
Details
Adapted from bonappetit.com
Preparation
Step 1
Preparation
Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24-inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. Set sauce aside.
Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Sauté all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes. DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve.
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