Homemade Gnocchi with Brown Butter and Sage
- 2 pounds Baked Russet Potatoes, Skins Removed And Flesh Pressed Through A Ricer
- 1 whole Egg, Beaten
- 1 teaspoon Salt
- 4 ounces, weight All-purpose Flour (may Need More)
- 8 Tablespoons Unsalted Butter
- 1 whole Shallot Finely Minced
- A Few Grates Of Fresh Nutmeg
- 4 whole Fresh Sage Leaves, Chopped Fine (double This Amount If Desired)
- Salt And Pepper, to taste
- For the gnocchi: Remove the skins from the freshly baked potatoes and pass them through a food mill or potato ricer.
- Spread riced potatoes in a single layer on a sheet tray and allow to cool.
- Bring 4 quarts of salted water to a boil.
- In a large bowl combine cooled potatoes, beaten egg, salt and enough flour to form a dough that just holds together when you squeeze some in the palm of your hand.
- Knead dough on a floured surface for about a minute.
- Cut off a decent-sized section of dough.
- Roll it into a 10-12 inch long snake that is 3/4-inch thick.
- Using a knife or pastry scraper, cut the snake into 1-inch wide bits.
- Form each gnocchi by rolling the 1-inch bits over the tines of a fork or gnocchi board and place them on a flour dusted sheet pan.
- Repeat with the remaining dough.
- The gnocchi can be cooked in boiling water right away.
- Boil them for 1-3 minutes.
- The gnocchi are done cooking when they float to the surface of the water.
- Remove them from the water with a slotted spoon or wire spider.
- For the brown butter and sage sauce: In a small saucepan or frying pan over medium low heat, gently melt the butter.
- Then add shallots, nutmeg, and sage.
- Heat until butter solids turn brown and smell nutty.
- Remove from heat and add salt and pepper to taste.
- Pour over cooked gnocchi.
- Recipe adapted from Americas Test Kitchen.
- Recipe serves 2 to 3 as a main dish, or 4 to 6 as an appetizer.
potatoes, egg, salt, flour, butter, shallot, nutmeg, amount if, salt
Taken from tastykitchen.com/recipes/main-courses/homemade-gnocchi-with-brown-butter-and-sage/ (may not work)