Monday, 24 December 2018

How to make Potato Gnocchi with a Sage Brown Butter Sauce



Potato Gnocchi with a Sage Brown Butter Sauce


Gnocchi
  • 1 lb. PA russet potatoes
  • Kosher salt, as needed
  • 3-4 egg yolks
  • ½ cup grated Parmesan cheese
  • ¼ tsp. grated nutmeg
  • Pinch of black pepper
  • Salt to taste
  • 1 cup all-purpose flour with extra for dusting
Preheat an oven to 425˚F. Wash the potatoes under cold water and place them on a bed of kosher salt on a sheet tray. Bake for 50 minutes or until very soft throughout. Let the potatoes stand until they cool just long enough to be held in your hand. Scoop all of the potato from the skins into a ricer or grate on a box grater. In a mixing bowl, add the potatoes, egg yolks, cheese, nutmeg, salt and pepper and fold together with a rubber spatula. Do not overmix! Add the flour and gently combine but do not knead. Once combined, let the dough rest for 10 minutes, covered with a dry towel.

Cut a small chunk of dough off and begin rolling in a fashion that will create a long round cylinder, with the width about the size of nickel. Once the dough is evenly distributed, begin cutting at about ¾”- 1” lengths and dusting with flour. Have a pot of salted water standing by to cook them almost immediately. Poach the gnocchi for about 2 minutes. Cool them in a refrigerator for later use or place them directly in your sauce.

Sage Brown Butter Sauce
  • 1 cup whole butter
  • 2 oz. chicken stock or water
  • 5-10 fresh sage leaves, torn in half
Place the butter in a sauté pan over medium high heat. Continue to swirl the butter around until the solids begin to brown and a nutty aroma comes out of the butter. Remove it from the heat. Place your sage leaves into the butter for 3-5 seconds and then add the chicken stock or water.Season with salt and pepper to taste.

Plating
  • Fresh Parmesan, to taste
Toss the gnocchi in the sauce and transfer to a serving bowl. Top with fresh shaved Parmesan.



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