CHICKEN GNOCCHI WITH BROWNED BUTTER
This easy gnocchi skillet comes together quickly in a single pan!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
- Make gnocchi in boiling water as directed on package; drain.
- Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
- Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
Nutrition Facts : Calories 490, Carbohydrate 35 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 4 g, TransFat 1 g
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
GNOCCHI WITH SAGE BROWN BUTTER SAUCE
Published in the September 2007 restaurant issue of Bon Appetit, this recipe is from a popular Napa Valley restaurant, Cook St. Helena. this makes 6 first course or 4 main course servings.
Provided by Epi Curious
Categories < 4 Hours
Time 1h5m
Yield 4 pastas, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
- 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. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
- 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; set sauce aside.
- 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 the surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Saute all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes.
- DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
- Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve.
- Note: These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.
Nutrition Facts : Calories 602.8, Fat 34.5, SaturatedFat 21.2, Cholesterol 139.8, Sodium 1282.8, Carbohydrate 61.9, Fiber 7, Sugar 1.9, Protein 13.5
PAN-SEARED GNOCCHI WITH BROWNED BUTTER AND SAGE
from Fine Cooking #90. I've also posted the Potato Gnocchi recipe on this site. I think these are too rich for a main course, but they make for a killer side dish!!!
Provided by jenpalombi
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the Gnocchi:.
- Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them inches Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute.
- Meanwhile, heat 1 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it's fine to add the gnocchi.) Sprinkle with 1/4 teaspoons salt and cook, shaking the pan occasionally to turn the gnocchi, until they're lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi.
- Make the Sauce:.
- Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.
- Add the reserved gnocchi and the lemon zest to the pan and toss to coat well. Season to taste with salt and pepper. Serve immediately.
Nutrition Facts : Calories 186.8, Fat 21.1, SaturatedFat 13.4, Cholesterol 56, Sodium 293.6, Carbohydrate 0.1, Protein 0.2
BROWN BUTTER SAGE CHICKEN
Make and share this Brown Butter Sage Chicken recipe from Food.com.
Provided by A Teichner Home Chef
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Clean chicken breasts of any remaining fat or gristle.
- Rinse chicken and pat dry.
- Heat large skillet over medium heat.
- Add butter to pan and cook until it stops bubbling.
- Add chicken to pan and saute until browned on first side.
- When chicken is flipped add sage leaves to pan.
- When chicken is browned on both sides and sage is getting crisp, check to make sure chicken is 165 degrees internal temp.
- If chicken needs addition cooking time, finish in oven at 350 degrees until internal temperature of 165 degrees is reached.
- Serve with side dish and pour browned butter and sage over chicken.
Nutrition Facts : Calories 236.3, Fat 14.6, SaturatedFat 8, Cholesterol 106, Sodium 138.4, Protein 25.2
AWESOME GNOCCHI WITH PEAS, TOMATOES, AND SAGE BROWN BUTTER
I combined Mario Batali's basic gnocchi recipe with a sauce from Food and Wine magazine. Mario's recipe for gnocchi - definitely the best (and I've tried many). My wife calls them "little pillows of deliciousness". The ice bath may seem like an extra step, but I think its the trick to the whole thing. Definitely awesome gnocchi!
Provided by Chef Art
Categories European
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put potatoes in a large pot (skins on), cover with water, and bring to a boil. Reduce heat and cook at a low boil until the potatoes are tender, about 45 minutes - drain.
- While potatoes are still warm, peel off skins and discard. Pass all potatoes through a ricer onto a clean counter/work surface.
- Bring 6 quarts of water to a boil in a large pot with 1 tablespoon of salt. Setup an ice bath nearby (large bowl filled with water and ice cubes to keep water very cold).
- Make a well in the center of the riced potatoes, then sprinkle all over with flour. Break the eggs into the center of the well. Add salt (1 tsp.). Using a fork, blend egg and salt together, then incorporate flour and potatoes (like making pasta). Once the dough begins to come together, begin kneading lightly until it forms a ball, then knead for another 4 minutes, or until the dough is dry to the touch.
- Divide the dough into 6 balls. Roll one ball into a rope 3/4 inch in diameter, and cut into 1-inch pieces. Roll each piece down the back of a fork to create ridges (or against the back of a gnocchi ridger). Drop gnocchi into the boiling water and cook until they float to the surface, about 1 minute. Use a slotted or strainer spoon to transfer from boiling water to the ice bath. Repeat with the remaining 5 balls (do not try to cook all gnocchi at once). Add ice to the ice bath as needed (ice will melt as you add hot gnocchi).
- When all gnocchi have been cooked and cooled in the ice bath, transfer gnocchi to another bowl using a slotted or strainer spoon and toss with the canola oil. Place in fridge until ready to use (up to 48 hours). NOTE: I strongly recommend using the ice bath, even if you plan on eating them immediately. By cooling them in the ice bath and then reheating them all at once, it allows all of the gnocchi to reheat simultaneously and evenly.
- When ready to serve, bring 6 quarts of water to a boil with 2 tablespoons of salt.
- Drop gnocchi into the boiling water and cook until they float to the surface (about 1-3 minutes). Remove using a slotted or strainer spoon and set aside.
- Melt the butter in a large, deep saute pan. Add the sage and parsley and cook over MEDIUM-HIGH heat until sage is crisp and butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well.
- Add the peas, tomatoes, and a generous pinch of salt and freshly ground pepper to taste and cook, tossing until heated through, about 2-5 minutes. Add the parmesan cheese, transfer to a warmed serving dish, and serve immediately.
Nutrition Facts : Calories 774.9, Fat 41, SaturatedFat 14.6, Cholesterol 125.9, Sodium 354.9, Carbohydrate 82.9, Fiber 9.4, Sugar 7.4, Protein 21
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