· recipe ·
Potato Gnocchi with Brown Butter and Sage
Butter turns nutty when its milk solids toast in the pan. The change from golden to burnt is quick, so color and aroma matter more than a fixed number of minutes.
Time and servings
- Prep
- 45 min
- Cook
- 60 min
- Total
- 105 min
- Servings
- 4
Nutrition per serving
- Calories
- about 410
- Protein
- 11 g
- Fat
- 16 g
- Carbs
- 56 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the finish
Finely grate the Parmesan and set it beside the stove with the black pepper.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Brown the sage butter while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Brown the butter and crisp the sage
While the water heats, melt the butter in a skillet over medium heat. Add the sage leaves and cook until crisp and the milk solids are golden and smell nutty, then remove the skillet from direct heat. A light-colored pan makes the color easier to see.
Poach the gnocchi
Once the sage butter is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the warm butter.
Coat and serve
Turn the gnocchi gently in the butter over low heat for 30 seconds. Remove from direct heat, add the Parmesan and black pepper, and serve with the crisp sage leaves.
