Gnocchi With Brown Butter And Sage
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 375 degrees F
2
Pour a mound of kosher salt onto a rimmed baking sheet
3
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
4
Bake the potatoes until fork-tender, about 45 minutes
5
Let sit until just cool enough to handle
6
Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin
7
Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes
8
Spread out the potatoes slightly
9
Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes
10
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
11
Cover with a kitchen towel and let rest 10 minutes
12
Lightly flour your surface
13
Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter
14
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
15
Make the sauce: Melt the butter in a large skillet over high heat
16
Cook, stirring, until the butter develops brown flecks and smells nutty
17
Watch it closely to keep the butter solids from burning
18
Remove from the heat
19
Bring a large pot of salted water to a boil
20
Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds
21
(Taste one to make sure it's cooked through
22
) Return the brown butter to medium-low heat
23
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
24
Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again
25
Remove from the heat and add half of the cheese
26
Divide among bowls and top with the remaining cheese
27
Photograph by David Malosh