GNOCCHI WITH SAGE-BUTTER SAUCE
A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!
Provided by Gina Izzy Shores
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g
BROWN BUTTER SAUCE
Make and share this Brown Butter Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 12m
Yield 4 fluid ounces
Number Of Ingredients 3
Steps:
- Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top.
- Melt the butter in a small frying pan and let it darken to a nut-brown colour.
- Immediately take the pan off the heat and dash in the vinegar.
- Season it with a little salt and pepper and pour it sizzling hot over the eggs.
Nutrition Facts : Calories 152.5, Fat 17.2, SaturatedFat 10.9, Cholesterol 45.7, Sodium 2.3, 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
SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE
Make and share this Sweet Potato Gnocchi With Brown Butter and Sage recipe from Food.com.
Provided by dicentra
Categories European
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
SPAETZLE IN SAGE BROWN BUTTER
This side is served with duck, roast pork or Cornish game hens. This is so tasty, easy and very quick! I do have a Spaetzle maker but if you don't use a grater or a slotted spoon.
Provided by Rita1652
Categories German
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring large pot of salted water to boil.
- Combine milk, eggs, and nutmeg in processor; blend until smooth, about 30 seconds. Add salt and flour pulsing until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
- Working in batches, pour batter through slotted spoon or grater held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer.
- Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.).
- Cook butter & sage in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
- Divide among plates.
- Garnish with fresh sage.
- Optional: Sauteed 1 small onion diced in the butter.
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
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