Gnocchi With Brown Butter and Sage

Name: Gnocchi With Brown Butter and Sage
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 large egg; 237 milliliters all-purpose flour, plus more for dusting; 6 servings Kosher salt; 118 milliliters shaved and/or coarsely grated parmesan cheese; 1 Tbsp red pepper flakes; 680 grams large russet potatoes; 4 sage leaves, thinly sliced; 6 Tbsps salted butter

You can never have too many side dish recipes, so give Gnocchi With Brown Butter and Sage a try. This recipe serves 6. One serving contains 313 calories, 9g of protein, and 15g of fat. Head to the store and pick up egg, russet potatoes, kosher salt, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Preheat the oven to 375 degrees F.

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Oven

Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture.

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Salt

Potato

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Baking Sheet

Bake the potatoes until fork-tender, about 45 minutes.

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Potato

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Oven

Let sit until just cool enough to handle.

Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.

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Potato

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Cutting Board

Potato Ricer

Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.

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Potato

Spread

Salt

Egg

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Bowl

Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.

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Potato

Dough

All Purpose Flour

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Kitchen Towels

Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter.

Ingredients you will need

Dough

All Purpose Flour

Roll

Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.

Ingredients you will need

All Purpose Flour

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Baking Sheet

Knife

Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning.

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Butter

Sauce

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Frying Pan

Remove from the heat.

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi.

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Gnocchi

Butter

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Slotted Spoon

Frying Pan

Pot

Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again.

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Red Pepper Flakes

Gnocchi

Water

Sage

Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

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Cheese

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Bowl

Photograph by David Malosh

Equipment

Ingredients

Servings:

1large

egg 237milliliters

all-purpose flour, plus more for dusting 6servings

Kosher salt 118milliliters

shaved and/or coarsely grated parmesan cheese 1Tbsp

red pepper flakes 680grams

large russet potatoes 4

sage leaves, thinly sliced 6Tbsps

salted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Felsina Berardenga Chianti Classico ( Half-bottle). Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 13 dollars per bottle.