Gnocchi Pasta Recipe With Browned Butter And Sage by PrimoItalians.com
This how to make gnocchi recipe is as simple as it can get!
- 2 LG russet potatoes
- 1 tablespoon olive oil
- 1/4 cup grana padano cheese grated
- 1 LG egg
- 1 teaspoon sea salt
- 1 1/2 cup flour all purpose
Sage Butter Sauce
- 1 stick salted butter
- 10-12 leaves sage, fresh
- 1 pinch sea salt & black pepper
- To prepare the gnocchi:Fill a 6 quart pot and get water to a rolling boilPeel potatoes and put in boiling water for 20-30 min or until softWhen potatoes are done let cool then press in a potato ricerIn a large bowl combine the potatoes, grated cheese, egg, salt and mix until smooth. Sprinkle in 1 1/4 cups of the flour, and mix to combine. Dump the dough onto your work surface, and knead until it comes together. If the dough is still sticky, add the remaining ¼ cup flour until smooth.To cook the gnocchi:Bring a large pot of salted water to a boil.Divide dough into eight equal pieces. Line two large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with one dough piece at a time, roll dough out on a floured surface to about a ½-inch-thick rope. Cut rope crosswise into ¾–inch pieces. Working with one piece at a time, roll gnocchi along the back of fork tines dipped in flour, making ridges on 1 side and a dimple on the other. Transfer the gnocchi to the floured baking sheets. Repeat with the remaining dough.Cook the gnocchi in two batches in the boiling water, giving them just a couple minutes more after they all float to the surface.To cook the sage and butter sauce:Melt the butter in a large skillet over medium heat. Add the sage leaves and cook until they begin to crisp and the butter is just beginning to brown, about 1 minute. Add 1 cup of the pasta water and bring to a boil. Cook until reduced by half, 3 or 4 minutes.