Savory Sage Brown Butter Gnocchi
Indulge in the rich flavors of our Savory Sage Brown Butter Gnocchi, an exquisite dish inspired by Napa Valley's culinary delights. Perfect for a cozy dinner or an elegant gathering, this recipe transforms simple ingredients into a satisfying meal. Soft, pillowy gnocchi made from fresh russet potatoes are enhanced by a nutty brown butter sauce infused with fragrant sage and a hint of lemon zest. This dish is not only a crowd-pleaser but also pairs wonderfully with a creamy Gorgonzola cheese sauce for an extra layer of flavor. Enjoy it as either a first course or a main dish, offering comfort and sophistication in every bite.
N/A
Servings
395
Calories
10
Ingredients
Ingredients
Russet potatoes
1 3/4-2 lbs (peeled, cut into 1/2 inch cubes (about 5 medium))
Parmesan cheese
1/2 cup (freshly grated)
Salt
1 1/2 teaspoons (to taste)
Ground black pepper
1/4 teaspoon (to taste)
Ground nutmeg
1/4 teaspoon
Egg yolk
1 large
All-purpose flour
1 cup
Butter
10 tablespoons (divided (1-1/4 sticks))
Fresh sage
1/2 cup (thinly sliced)
Lemon peel
1 1/2 teaspoons (finely grated (packed))
Instructions
1
Begin by steaming the peeled and cubed russet potatoes until they are tender, which should take about 15 minutes. Once done, transfer them to a large mixing bowl and allow them to cool for about 10 minutes before mashing until smooth.
2
Incorporate the freshly grated Parmesan cheese, salt, ground black pepper, and ground nutmeg into the mashed potatoes. Mix until evenly combined.
3
Add the egg yolk and blend thoroughly, ensuring the yolk is well distributed throughout the potato mixture. Gradually fold in the all-purpose flour until a soft dough forms. Knead gently on a floured surface for about 2 minutes, adding more flour if the dough is too sticky.
4
Prepare a rimmed baking sheet by lining it with parchment paper. Divide the dough into four equal sections. Roll each piece into a rope approximately 24 inches long before cutting it into 1-inch pieces.
5
To create the traditional gnocchi shape, hold each piece in your palm and use a fork to roll it over, creating indents in each piece. Lay the formed gnocchi on the prepared baking sheet. Repeat the process for the remaining dough.
6
In a medium skillet, melt 8 tablespoons of butter over medium-high heat. Allow it to cook until it begins to brown, about 4 minutes, before adding the fresh sage and finely grated lemon peel. Season with salt and pepper to taste, then set the brown butter sauce aside.
7
Melt the remaining 2 tablespoons of butter in a large skillet and keep it ready. Cook the gnocchi in a large pot of boiling salted water in two batches; they are done when they float to the surface, which should take about 2-3 minutes, plus an additional minute of cooking once they float.
8
Using a slotted spoon, transfer the cooked gnocchi to the skillet with the unseasoned melted butter. Sauté the gnocchi over medium-low heat, stirring occasionally until they begin to brown, which will take about 5 minutes.
9
If prepared ahead, the gnocchi and sage brown butter sauce can be made up to 2 hours in advance and kept at room temperature.
10
When ready to serve, pour the sage brown butter sauce over the gnocchi and gently toss to coat, heating through for about 1 minute. Divide the gnocchi among bowls and serve.
11
For an alternative twist, consider pairing the gnocchi with a delicious creamy Gorgonzola sauce. To prepare, warm 1 cup of cream and stir in 2 ounces of crumbled Gorgonzola in a saucepan until smooth, then add the cooked gnocchi to warm through.
Nutrition Information
27.5g
Fat
32.5g
Carbs
8.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What kind of potatoes are used for this gnocchi recipe?
Russet potatoes are used, specifically 1 3/4 to 2 lbs, which is about 5 medium potatoes.
How long do you steam the potatoes?
The peeled and cubed russet potatoes should be steamed for about 15 minutes until tender.
How long should the mashed potatoes cool?
Allow the mashed potatoes to cool for about 10 minutes before adding other ingredients.
What cheese is added to the gnocchi dough?
1/2 cup of freshly grated Parmesan cheese is incorporated into the mashed potatoes.
What seasonings are in the dough?
The dough is seasoned with salt, ground black pepper, and ground nutmeg.
Do you use a whole egg in the dough?
No, the recipe calls specifically for 1 large egg yolk.
How much flour is required for the gnocchi?
The recipe requires 1 cup of all-purpose flour.
How long do you knead the gnocchi dough?
Knead the dough gently on a floured surface for about 2 minutes.
What should I do if the dough is too sticky?
If the dough is too sticky, you can gradually add more flour while kneading.
How should the dough be divided?
Divide the dough into four equal sections before rolling.
How long should the dough ropes be?
Roll each piece of dough into a rope approximately 24 inches long.
What size should the gnocchi pieces be?
The ropes should be cut into 1-inch pieces.
How do you create the traditional gnocchi shape?
Hold each piece in your palm and use a fork to roll it over, creating characteristic indents.
How much butter is used for the sage sauce?
Use 8 tablespoons of butter for the sage and lemon brown butter sauce.
How long does it take to brown the butter?
The butter takes about 4 minutes to brown over medium-high heat.
What ingredients are added to the browned butter?
Freshly sliced sage and finely grated lemon peel are added to the browned butter.
How much lemon peel is needed?
The recipe calls for 1 1/2 teaspoons of finely grated lemon peel.
How do you cook the gnocchi?
Cook the gnocchi in a large pot of boiling salted water in two separate batches.
How do you know when the gnocchi are done boiling?
They are done when they float to the surface, usually after 2-3 minutes.
Is there extra cooking time after the gnocchi float?
Yes, cook them for an additional minute once they float to the surface.
What is done with the gnocchi after boiling?
Transfer them to a skillet with 2 tablespoons of melted butter using a slotted spoon.
How long do you sauté the gnocchi?
Sauté the gnocchi over medium-low heat for about 5 minutes until they begin to brown.
Can this recipe be made in advance?
Yes, the gnocchi and sauce can be prepared up to 2 hours in advance and kept at room temperature.
What are the total calories per serving?
Each serving contains approximately 395 calories.
What is the protein content of this dish?
There is approximately 8.25g of protein per serving.
What is the fat content per serving?
The fat content is 27.5g per serving.
How many carbohydrates are in each serving?
Each serving contains approximately 32.5g of carbohydrates.
How do I make the alternative Gorgonzola sauce?
Warm 1 cup of cream and stir in 2 ounces of crumbled Gorgonzola until smooth.
What is the inspiration for this gnocchi dish?
This recipe is inspired by the culinary delights of Napa Valley.
How much fresh sage is used?
The recipe requires 1/2 cup of thinly sliced fresh sage.