GNOCCHI WITH SAGE-BUTTER SAUCE
A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!
Provided by Gina Izzy Shores
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
- Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g
GNOCCHI WITH BROWN BUTTER AND SAGE
Provided by Marc Forgione
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. 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. Bake the potatoes until fork-tender, about 45 minutes. 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.
- Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
- 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.
- Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. 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.
- 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. Remove from the heat.
- Bring a large pot of salted water to a boil. 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. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.
POTATO GNOCCHI IN BURNT BUTTER SAUCE
Give us a cold, rainy day here at 'Avalon' and we'll say - gnocchi for lunch! It's quick, easy and tastes divine! We always keep some gnocchi on hand in the pantry - literally for a 'rainy day'! This recipe makes 2 generous serves.
Provided by Kookaburra
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- TO COOK GNOCCHI Bring a large pan of water to the boil.
- Add salt.
- Add gnocchi.
- Cook gnocchi just until it floats to the top- DO NOT OVERCOOK, this will only take a couple of minutes.
- Drain and divide gnocchi into serving bowls.
- TO COOK SAUCE Start preparing the sauce while the water for the gnocchi is coming to the boil.
- Melt butter in a small frypan over a medium heat.
- When the butter starts to foam, tip the pan often to check the colour of the butter.
- As soon as the butter begins to take on a golden brown tinge, add the garlic and sage.
- Give the mixture a stir, then remove the pan immediately from the heat.
- The sage and garlic will continue to cook in the heat of the butter and the pan, while you drain the gnocchi and divide it into serving bowls.
- Spoon the burnt butter sauce over the gnocchi, distributing the pieces of garlic and sage evenly.
- Using a spoon, turn the gnocchi over lightly in each bowl so that it is evenly covered with sauce.
- Sprinkle over parmesan cheese and serve immediately.
BURNT SAGE BUTTER SAUCE FOR GNOCCHI
Very quick and easy to make to accompany my (homemade) gnocchi recipe. To serve, divide gnocchi among bowls, spooning over burnt butter sauce. Sprinkle with 1 cup (80g) grated/shaved parmesan cheese (optional).
Provided by tinaki99
Categories Sauces
Time 7m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Cook chopped butter until melted in a large frying pan, then add sage leaves. Cook butter and sage leaves, swirling pan often, for 4-5min or until sage leaves are crisp and butter deep nut-brown colour. Season to taste with salt and pepper.
- Add gnocchi to frying pan and toss to coat in burnt sage butter.
Nutrition Facts : Calories 179.2, Fat 20.3, SaturatedFat 12.8, Cholesterol 53.8, Sodium 2.8, Protein 0.2
BUTTERNUT SQUASH GNOCCHI WITH SAGE BROWN BUTTER
Provided by Lidia Bastianich
Categories Potato Appetizer Vegetarian High Fiber Parmesan Butternut Squash Fall Sage Butter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
- Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
- Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
- Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
- Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.
- Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
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- In a food processor, combine all ingredients (potato flakes, flour, water, eggs, melted butter, salt, oregano and black pepper). Mix at low speed until dough forms.
- Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed.
- Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet.
- At this point, you may refrigerate the uncooked gnocchi for up to 2 hours or freeze them on the baking sheet and then transfer them into a covered container and store in the freezer for several weeks.
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- Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients.
- Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24-inch-long rope. Cut rope into 1-inch pieces.
- Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper.
- Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to surface, then cook 1 minute longer.
- Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve.
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