Sunday, March 2, 2014

Brown Butter & Sage Gnocchi

Mardi Gras "Fat Tuesday" calls for something indulgent! In just a few days we will go big or go home in honor of the final day before the ritual fasting of lenten season begins. This homemade gnocchi recipe is served simple: sautéed in brown butter and fresh sage and then finished with cracked pepper and grated parmesan cheese. It will serve 5 as an entree or 10 as a side dish. 

6 large russet potatoes
2 cups 00 Flour (or AP)
1 large egg
1 Tbsp Kosher Salt 
Salted Plugra (or good European-style butter)
Fresh Sage, good handful
Grated Parmesan, to taste 

1. Wash potatoes and place unpeeled and whole in a pot. Cover with water and bring to a boil for about 40-45 minutes or until soft and cooked through. Drain. Let cool a bit. Gently peel skins off and process potato through ricer or food mill into a large bowl. 
2. Add egg and flour and salt. Mix until it comes together like a dough. 
3. Dump out on lightly floured surface and gently knead until it comes together well. Pull handfuls of "dough" and roll between palms of hands and counter/surface into a sort of long rope - try to keep the thickness consistent. Then, using a bench scraper or butter knife, cut into little equal-sized "pillows".
4. Next you will bring a fresh pot of water to a boil and toss gnocchi in - when they are done, they will float. Pull cooked gnocchi out of water and drain well. 
5. To finish them, heat a couple of tablespoons of salted butter in a sauté pan with freshly chopped sage. Once the butter starts to caramelize and turn golden brown, add the gnocchi and sauté until golden brown on both sides. 
6. Serve immediately with cracked pepper and grated Parmesan. 

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