SWEET POTATO GNOCCHI WITH SAGE-BUTTER SAUCE
Once upon a time, there was an Italian farmer and his wife who was waiting for her dear husband to return from the field. She made some pasta and poured some wine. The beloved husband returned and ate his pasta and drank his wine. He kissed his wife and said 'Amore! Your food is delicious as always. But I am a bit tired of pasta.' 'Don't you worry, my dear husband,' the wife replied, 'Tomorrow you will have something different.'
Provided by Explore dough
Categories Main Dish Recipes Pasta
Time 2h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Prick russet potato and sweet potato all over with a fork. Wrap individually in aluminum foil.
- Bake in the preheated oven until soft, about 1 hour 15 minutes. Unwrap the potatoes and let cool slightly.
- Remove skin from the potatoes and mash flesh in a bowl. Let cool, at least 15 minutes. Add egg and mix with a fork. Mix in all-purpose flour gradually using a spoon; knead together by hand as dough becomes tougher.
- Dust your work surface with rice flour. Place the dough on the surface; it will be quite sticky. Cut into 8 pieces; place on a tray and freeze until easier to handle, about 10 minutes.
- Take 1 piece of dough from the freezer. Roll out into a long sausage on the dusted work surface. Cut into comparably small gnocchi pieces, the smaller the better. Transfer to a dish covered with plastic wrap and dusted with flour. Repeat with the remaining 7 pieces of dough. Transfer gnocchi to the freezer until ready to cook.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 4 minutes.
- Combine olive oil, butter, sage, and garlic in a large saucepan over medium-low heat. Cook and stir until butter is melted and flavors are combined, 2 to 3 minutes. Remove garlic and add the gnocchi. Top with Parmesan cheese and mix well.
Nutrition Facts : Calories 413.5 calories, Carbohydrate 73.1 g, Cholesterol 34.6 mg, Fat 8.6 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 108.7 mg, Sugar 3.9 g
PAN-SEARED GNOCCHI WITH BROWNED BUTTER & SAGE
Steps:
- 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 in. 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 tsp. 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.
- 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 : ServingSize six., Calories 430 kcal, Fat 190 kcal, SaturatedFat 13 g, TransFat 22 g, Carbohydrate 52 g, Fiber 3 g, Protein 7 g, Cholesterol 90 mg, Sodium 720 mg, UnsaturatedFat 7 g
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.
EASY GNOCCHI WITH BUTTER GARLIC AND PARMESAN
Boiled soft and fluffy gnocchi is sauteed in butter with garlic, thyme, and freshly grated Parmesan cheese until golden. This easy dinner will come together in only 20 minutes and only has 5 ingredients.
Provided by lyuba
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Prepare your ingredients first: smash and mince garlic, take thyme leaves off sprigs, cut butter, and open package of Parmesan cheese if needed.
- Bring a large pot of salted water to boil, stir the water with a wooden spoon, and add gnocchi while water is swirling. (This will help keep gnocchi from sticking.)
- Let gnocchi boil until they all float at the top and give it another minute. Pour water and gnocchi through a fine strainer and let excess water drain off.
- When gnocchi is almost done boiling, preheat a saute pan over medium-high heat.
- Melt butter and start to saute garlic. When garlic starts to golden, add thyme and saute just a couple of seconds until fragrant.
- Carefully add gnocchi, season with some salt, and toss everything to mix. Sear, stirring once in a while, until sides of gnocchi get golden. (If you like it crispier, sear it a little longer until browned.)
- Grate Parmesan cheese over the top, stir, and serve.
Nutrition Facts : Calories 648 kcal, Carbohydrate 83 g, Protein 20 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 70 mg, Sodium 1205 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
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 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.
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GNOCCHI WITH SAGE BROWN BUTTER AND WALNUTS RECIPE ...
From gourmettraveller.com.au
Cuisine ItalianAuthor Lisa FeatherbyServings 4-6Total Time 1 hr 5 mins
- Boil potatoes from a cold start in a saucepan of salted water until easily pierced but not falling apart (15-25 minutes). Drain, then return to pan over high heat to steam dry (1-2 minutes). Pass potatoes through a mouli, potato ricer or coarse sieve (a potato-masher also works, but the gnocchi may contain small lumps of potato) into a bowl, add butter and stir until combined. Add flour, season to taste and stir to bring together. Turn out onto a lightly floured surface and knead until it just comes together. Divide dough into four even pieces and roll each lightly into a 2cm-thick rope. Cut into 2.5cm-3cm pieces and place on a lightly floured tray.
- For sage brown butter, heat butter in a saucepan over high heat and cook until foaming and nut brown (2-3 minutes). Add sage, swirl pan, then remove from heat. Pour into a heatproof bowl and keep warm.
- Cook gnocchi in batches in a large saucepan of rapidly simmering salted water until they float to the surface (4-5 minutes). Remove with a slotted spoon and drain briefly on paper towels. Serve topped with sage brown butter, walnuts and parmesan. (Gnocchi can be browned in a hot frying pan with a little sage brown butter first or served as they are.)
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- Place the mashed potatoes (while still hot/warm) into a large bowl and spread them out to release the steam. Next, add the pumpkin, egg, salt and nutmeg and mix well.
- When it comes together, place on a flour dusted board or countertop and knead gently to form a smooth dough.
- Put the dough onto a well-floured countertop or work area and knead gently until the dough has a uniform texture. Cut off a piece of dough and leave the rest on the counter with the bowl covering it (upside-down).
GNOCCHI WITH SAGE BUTTER SAUCE - FOOD WITH FEELING
From foodwithfeeling.com
5/5 (1)Total Time 1 hr 5 minsCategory DinnerCalories 377 per serving
- Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.
- Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
- Add the butter to a large skillet over medium heat. Melt and continue to cook, stirring frequently, until it begins to bubble. Add in the garlic, stir, and cook for one additional minute.
POTATO GNOCCHI WITH BROWN BUTTER, CRISPY PROSCIUTTO AND ...
From alexandracooks.com
5/5 (15)Estimated Reading Time 7 mins
- Preheat the oven to 400°F. Rinse the potatoes and place them on a rimmed baking sheet. With a fork, poke holes in each potato. Bake until tender, about 1 hour. Remove from the oven and when just cool enough to handle but still very warm, split the potatoes in half and scoop out the flesh. Discard the skin. Pass the potato flesh through a ricer onto a rimmed baking sheet and spread in an even layer.
- Melt 2 tablespoons of the butter. In a small bowl, whisk together the melted butter, egg, 2 tablespoons of the Parmigiano, and the salt. Drizzle over the warm riced potatoes, then sprinkle about 3/4 cup of the flour over. With your fingertips, gently work the mixture into a ball. The dough should be soft but not sticky; if it’s sticky, add some of the remaining flour by the tablespoonful. Form the dough into a disk and cut the disk into 1-inch slices. Roll each slice into a ball.
- Lightly dust a rimmed baking sheet with flour and set nearby. On a lightly floured work surface, working with one ball of dough at a time, roll into a snake about 3/4 inch around. Cut each snake crosswise into 3/4-inch pieces. Using your thumb and working with one piece of dough at a time, roll each piece across a gnocchi paddle or the tines of an overturned fork, pressing down lightly so the gnocchi curve around your thumb slightly, then drop onto the prepared baking sheet. Repeat with the remaining balls of dough until all of the gnocchi have been formed. (You can make the gnocchi to this point, freeze them on the baking sheet, and then transfer them to plastic freezer storage bags. They can be boiled from frozen.)
- Bring a large pot of salted water to a boil. Drizzle a rimmed baking sheet with a small amount of olive oil. When the water is boiling, add the gnocchi to the water in batches. The gnocchi will sink and then float; when they rise to the top, boil them for 2 minutes. With a spider or slotted spoon, transfer the gnocchi to the baking sheet.
POTATO GNOCCHI WITH BUTTER AND CHEESE RECIPE - FOOD & WINE
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5/5 Category Pasta + NoodlesServings 4-6Total Time 2 hrs 30 mins
- Preheat oven to 350°F. Place potatoes directly on middle rack in preheated oven. Bake until very tender when pierced with a paring knife, 1 hour and 15 minutes to 1 hour and 30 minutes.
- Press potatoes through a potato ricer (or thoroughly mash in a bowl and then place) onto a clean work surface; spread in an even layer. Let cool until almost room temperature, about 8 minutes.
- Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Clean work surface, and lightly dust with flour. Divide dough evenly into 4 pieces, about 5 1/4 ounces each.
- Bring salted water to a boil in a 4-quart stockpot over high. Add half of gnocchi to boiling water, and gently stir once. Cook until gnocchi rise to surface, about 2 minutes, and then gently boil 1 more minute, reducing heat as necessary to maintain a gentle boil.
- Repeat Step 3 with remaining gnocchi and 3 tablespoons butter. Sprinkle each serving with grated cheese and nutmeg. Serve immediately.
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- Cook the gnocchi in a large pot of salted boiling water just until they float to the top, about 2 minutes. This should be about 1 minute less than the package directions. Drain the gnocchi and gently toss with a drizzle of olive oil to prevent them from sticking together.
- To the same nonstick skillet (if it has a light bottom) or a large sauté pan with a light bottom (such as a stainless steel pan), melt the butter over medium heat, whisking constantly. Once melted, add sage leaves and red pepper flakes. Continue to cook and whisk for 2-3 minutes until you see brown bits on the bottom of the pan, the butter has turned a light brown color and it smells nutty.
7 PERFECT SAUCES FOR GNOCCHI - THE SPRUCE EATS
From thespruceeats.com
- Gnocchi With Butter, Sage, and Shaved Parmesan. Sage and potatoes are a natural pairing, so dishes like gnocchi alla salvia (gnocchi with sage) are Italian classics.
- Gnocchi With Tomato Sauce and Fresh Basil. Believe it or not, carrots are a highly recommended addition to tomato pasta sauce for their sweetness, fresh flavor, and bright aroma.
- Gnocchi With Pesto Sauce. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, Parmesan, and garlic. But these days, you can use any leafy green (spinach, parsley, mint, whatever), as well as any sort of nut, such as walnuts, pistachios, or almonds.
- Gnocchi With Mushroom Cream Sauce. Here's another classic seasonal pairing. So many mushrooms appear in autumn—the woodsy porcini, chanterelles, and more—that it's natural to combine them with potatoes and sage.
- Gnocchi With Gorgonzola Sauce. This sauce is so yummy. The zesty flavor of the Gorgonzola (an Italian blue cheese similar to Roquefort, Stilton, or Maytag) really wakes up the mild flavor of the potatoes, and the creamy texture complements the fluffy, pillowlike gnocchi.
- Gnocchi With Primavera Sauce. So far, all the sauces we've listed are quite autumnal or wintery. But lest you think gnocchi is just a cold weather food, let us dissuade you.
- Gnocchi in Creamy Pink Tomato Sauce. This creamy tomato sauce is comforting yet delicate, especially when prepared with a brightly flavored canned tomato sauce of good quality.
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- Place unpeeled potatoes in a large saucepan of cold water; bring to the boil. Reduce heat and simmer for 30 minutes or until tender. The potatoes must be neither under nor over cooked, test with a skewer - when it is easily inserted, they are cooked (avoid testing too frequently otherwise they may become water logged).
- Drain potatoes into a colander, cover with a fresh tea towel and place colander over the original pot in a warm place for 10 minutes to drain completely.
- Peel potatoes and pass through a mouli, in batches, into the original dry saucepan. Gently mix in the egg, salt and parmesan. Sieve in the flour and combine with a few swift folds.
- Tip potato mixture onto a lightly floured bench and gently work it into a smooth homogeneous (uniform) mound.
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