Wednesday, January 16, 2013

Gnocchi with Browned Butter and Sage Recipe

Gnocchi with Browned Butter and Sage Sauce Recipe:

Gnocchi is a potato pasta dish, and an easy winter dish. All you need are an egg, some potatoes, butter, flour, a shallot and some sage. 

Gnocchi (4 servings)

-2 lb russet potatoes (about 4 medium)
-1 large egg, lightly beaten
-3/4 cup plus 1 tablespoon (4 oz) all-purpose flour,

 plus extra for work surface
-1 teaspoon plus 1 tablespoon salt

1. Preheat oven to 450 F.

2. Poke each potato about 8 times with the tip of a paring knife. Microwave until the ends have slightly softened, about 10 minutes, flipping the potatoes halfway through. 

3. Transfer to the oven, place them directly on the rack and bake until a skewer glides easily in and out of the flesh, about 18-20 minutes.

4. Remove the potatoes and immediately peel, (caution, hot potato!) Transfer to a potato ricer or food mill and process, or use a potato masher to mash by hand. Transfer to a baking sheet, spread evenly and let cool for 5 minutes. 

5. Transfer 16 ounces of the warm potato to a bowl, you may have leftover potato but don't be tempted to add it. Just add some milk, salt, pepper and butter and make yourself some mashed potatoes :P

6. Top the potatoes with the lightly beaten egg and use a fork to stir until just combined. 

Kneaded dough
7. Add 3/4 cup flour and 1 teaspoon of salt and gently mix until no pockets of dry flour remain. The dough will not have come together, but will look crumbly. 

8. Gather the mixture into a rough ball and transfer to a lightly floured surface and knead for about 1 minute, or just until smooth. The dough should be slightly tacky, if it sticks to the work surface as you knead, add additional flour a tablespoon at a time. 

9. Divide the dough into 8 pieces, they don't need to be exactly the same size. Working with one piece of dough at a time, roll it into a long rope about 1/2" in thickness. Cut the rope into 3/4" pieces. Repeat with the remaining dough. If you don't want to cook the gnocchi immediately you can place them on a baking sheet and into the freezer (make sure gnocchi isn't touching) and once they're frozen, transfer them to a resealable platic bag for future use. 
Ready to cook Gnocchi

10. You can leave the gnocchi as they are and cook them like that our you can shape them with a fork to have the traditional ridges. 

Browned Butter and Sage Sauce

-4 tablespoons unsalted butter, cut into 4 pieces
-1 small shallot, minced
-1 teaspoon minced sage, fresh or dried
-1 1/2 teaspoons lemon juice
-1/4 teaspoon salt

1. Bring 4 quarts of water to a boil in a large pot.

2. Add the butter to a 12" skillet, set over medium-high heat. Let it melt and continue cooking, swirling the pan occasionally, until the butter has browned and has a nutty aroma. 

3. Remove the pan from the heat and add the diced shallot and sage. Stir and cook with the residual heat in the pan for about 1 minute. 

4. Mix the lemon juice and salt into the sauce, cover to keep warm until gnocchi is cooked. 

5. Meanwhile, once the pot of water has started boiling add 1 tablespoon of salt to the boiling water. 

6. Cook the gnocchi in 2 separate batches, each will only take about 90 seconds. They will float to the top after about 1 minute and should be firm and cooked through when they're done. Use a slotted spoon to transfer the gnocchi to the skillet with the sauce. Repeat with the other half of the gnocchi. 

7. Drain, then gently toss them with the sauce and serve.

Viola! Easy peasy. 

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