Purple Gnocchi With Sage And Butter Food

PURPLE GNOCCHI WITH SAGE AND BUTTER

Steps:

• Bring a large pot of slightly salted water to a boil.
• In the meantime heat a small saucepan with the olive oil. When hot, carefully place a couple of sage leaves at the time, and fry for about 10 seconds. Remove the leaves and pat dry on kitchen paper. Crash with your hands half of the leaves and save for later.
• Heat a skillet over medium-low heat. Melt the butter and continue to cook until it turns slightly brown, about 1-2 min.
• Cook gnocchi in the pot with soft-boiling water, for 1-2 minutes until they rise on the surface.
• Spoon them out with a slotted spoon, mix them in the skillet with the melted butter, and sprinkle the previously crushed sage.
• Top your gnocchi with black pepper, the remaining fried sage leaves and Parmesan shavings, and serve immediately.

SWEET POTATO GNOCCHI WITH BROWN BUTTER, CRISPY PANCETTA AND SAGE

Steps:

• Preheat the oven to 425 degrees F.
• Poke holes all over each sweet potato with a fork, then rub all over with oil. Place on a baking sheet and roast until tender when pierced with a fork, about 40 minutes. Set aside until cool enough to handle, then remove and discard the skins. Quarter each sweet potato and pass a few pieces at a time through a ricer, landing the fluffy strands in a medium bowl; discard any stringy bits. Cover with plastic wrap until ready to mix. (Alternative method: Remove the skins after baking then grate the sweet potatoes on the large holes of a box grater.)
• Bring a large wide pot of water to a boil over high heat.
• Meanwhile, whisk to combine the flour and 1 teaspoon salt in a large bowl. Create a well in the center. Add the riced sweet potatoes and egg. Gently fold with a rubber spatula until just combined. Be sure not to overwork the dough!
• Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be patted into a disk. Let rest on the work surface, uncovered, for 10 minutes.
• Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center.) Transfer to a baking sheet and cover with a dish towel.
• Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve the skillet with the fat in it.
• Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water and cook until they begin to float; remove to a serving platter with a slotted spoon. Repeat with the remaining gnocchi.
• Heat the reserved skillet and fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry in the brown butter until just crispy, about 1 minute.
• Pour the melted butter on the cooked gnocchi. Top with the sage leaves and crispy pancetta pieces. Sprinkle with freshly grated Parmesan, if desired. Enjoy while warm.

GNOCCHI WITH SAGE-BUTTER SAUCE

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.

BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER

Steps:

• for gnocchi:.
• Position a rack in the lower third of the oven and preheat to 350°F.
• Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet.
• Roast until tender, about 1 hour 15 minutes.
• When cool enough to handle, scoop out and discard the seeds.
• Remove squash flesh (pulp) and place in a sieve.
• Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
• The next day, puree the squash in a food processor.
• Transfer puree to a bowl and add the eggs and salt, stirring to combine.
• Add the flour and blend thoroughly.
• The dough should feel sticky and soft.
• Bring a large pot of water to a boil.
• Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.
• Alternately, use a pastry bag and a small knife.
• Cook the gnocchi in small batches, 10 to 15 pieces.
• Once the gnocchi have risen to the surface, poach for exactly 2 minutes.
• Remove gnocchi with a slotted spoon and set aside to drain.
• Repeat until all the dough is used up.
• for butter sauce:.
• Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown.
• Add the sage leaves and a pinch of salt and pepper.
• Add the gnocchi to the browned butter, tossing to coat.
• Sprinkle with Parmesan and serve immediately.

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.