Recipe: Brown Butter Sage Gnocchi

Gnocchi is not for the faint of heart. I don’t mean that in an action movie way; you won’t find any explosions or near-death experiences. However, you will find that your patience, appetite and back are all tested when making gnocchi from scratch.

 

Making gnocchi is fun, if you love to work with your hands and spend an afternoon in the kitchen. It’s also very rewarding, like honoring the Italian grandmother I never had (oh, my sweet non-existent Nona!). There’s something very cool in preparing an authentic dish from scratch, and if you’ve ever had homemade pasta, you know how much better it tastes.

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Even though this gnocchi recipe takes some time and effort, it’s also very simple, so make sure you use high-quality, fresh ingredients. And bonus points if the sage comes from your garden. Double bonus points if the eggs come from your chickens.

 

Once you have freshly cooked gnocchi, you can dress it in just about any sauce, but one of our favorites is this simple sage brown butter sauce. It’s easy as hell and, and the simple, bold flavors (rich butter, fresh sage, oh my!) are the perfect combination to let the gnocchi shine.

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Enjoy your new “holy shit, I can’t believe I made this” recipe. Feel free to brag.

 

4-6 medium potatoes

2 ½ cups flour (adjust based on how wet the dough feels)

½ teaspoon salt

1 egg

 

1 stick butter

½ cup fresh sage leaves

Salt and pepper, to taste

 

To make gnocchi

Cover potatoes with water in a large pot. Boil for 20 minutes. Drain and allow to cool in a colander.

 

Once cool enough to hold, peel potatoes. Grate onto a clean surface. Pat mixture into a circle.

 

Cover with flour and salt. Make a well in center and break egg into it. Beat egg with a fork until mixed into surrounding flour.

 

Knead dough to incorporate everything together. Shape dough into log. With a pastry cutter, slice dough into 8-10 pieces.

 

Roll out each piece to a rope about one-inch thick. Cut ropes into one-inch pieces. Dust with flour. Roll each piece on the tines of a fork.

 

Cook the gnocchi in salty boiling water for 2-4 minutes or until the gnocchi floats to the top of the water.

 

To make sauce

Melt butter in a large pan over medium heat. Allow butter to simmer a few minutes, swirling occasionally, until it’s light brown in color. Drop in sage leaves and fry for one minute. Add cooked gnocchi and saute until golden brown. Season with salt and pepper to taste and serve with freshly grated parmesan.

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