Simple Potato Gnocchi With Saged Brown Butter 5fix Recipes

GNOCCHI WITH BROWN BUTTER AND SAGE

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.

EASY GNOCCHI WITH BROWN BUTTER AND SAGE #5FIX

Steps:

• Bring a large pot of water to boil on the stove and set up a large ice bath near the pot.
• Place the mashed potatoes on a clean surface and make a well in the center of the potatoes. Distribute the flour evenly over the potatoes.
• Crack the egg into the well, and beat with a fork. The egg will slowly start to pull the flour and potato mixture into the center. Continue beating until the egg is no longer separate from the flour and potato mixture.
• Roll entire mixture into a ball and knead for 4 - 5 minutes until dry. Use additional flour sparingly if mixture remains too moist.
• Separate dough into 4 equal portions and roll each portion into a long rope about 3/4" in diameter. Cut each rope into 1" segments and pinch each segment slightly for texture.
• Once all gnocchi are formed, place in batches into the boiling water. Cook until gnocchi float to the surface, about 1 minute, then remove with a slotted spoon and place in the ice bath. Continue until all gnocchi are cooked and placed in ice bath.
• In a large saute pan, melt butter over medium heat. Allow to sit until milk solids separate to bottom of pan and begin to turn brown. Immediately turn off heat and add sage and gnocchi. Toss until gnocchi are thoroughly coated with butter and sage mixture. Serve immediately.

SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
• Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
• Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
• Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
• Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
• Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
• Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

PAN-SEARED GNOCCHI WITH BROWNED BUTTER AND SAGE

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.

GNOCCHI WITH SAGE AND BROWN BUTTER

Steps:

• Heat butter in a large heavy-bottom skillet over medium-high heat until foam subsides and butter begins to brown. Add sage; cook, stirring, until leaves are crisp and butter is golden brown. Transfer sage leaves to a paper-towel-lined plate to drain. Reserve brown butter in skillet with heat off.
• Lightly brush a rimmed baking sheet with oil; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to oiled baking sheet. Repeat process with remaining gnocchi.
• Reheat reserved brown butter over medium heat. Add gnocchi; cook, stirring occasionally, until heated through. Season with salt and pepper. Add reserved sage leaves, and gently toss.