Gnocchi in Sage Butter

Name: Gnocchi in Sage Butter
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 1 egg; 83 grams all-purpose flour; 4 fresh sage leaves, thinly sliced; 2 garlic cloves, thinly sliced; 1 Dash ground nutmeg; 454 grams russet potatoes, peeled and quartered; 1 teaspoons salt

Gnocchi in Sage Butter is a lacto ovo vegetarian recipe with 4 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 7g of fat, and a total of 235 calories. It works well as a cheap hor d'oeuvre. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Head to the store and pick up russet potatoes, ground nutmeg, garlic cloves, and a few other things to make it today. Beet Gnocchi With Steak and Brown Butter Sauce, Brown Butter and Sage Ravioli, and Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter are very similar to this recipe.

Instructions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain.

Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil.

Ingredients you will need

Potato

Water

Equipment you will use

Potato Ricer

Dutch Oven

Sieve

Bowl

Using a fork, make a well in the potatoes.

Ingredients you will need

Potato

Sprinkle flour over potatoes and into well.

Ingredients you will need

Potato

All Purpose Flour

Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough.

Ingredients you will need

Nutmeg

Dough

Salt

Egg

Equipment you will use

Whisk

Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float.

Ingredients you will need

Gnocchi