Simple Potato Gnocchi With Saged Brown Butter 5fix Food

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.

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.

JAYLIN'S GNOCCHI WITH MARINARA AND ITALIAN SAUSAGE #5FIX

Steps:

• Combine pasta sauce and 1 land o lakes garlic and herb sauté express square in a medium pot and cook on medium heat for 10 minutes stirring occasionally. Turn heat down and continue to cook while preparing pasta.
• In a large bowl or on counter top add potatoes and make a small well in the center of the potatoes. Set 1/4 cup of flour to the side for rolling the gnocchi. Add 1 3/4 cup of the flour and beaten egg to the well while folding the potatoes into the egg and flour well with both hands until dough forms.
• After mixture is incorporated knead for 2 minutes and dust counter with flour. Turn dough out onto counter and knead for another minute or two. Roll gnocchi out on counter into long strips and cut into 1/2 inch pieces. Drop pasta into boiling water for about 3-4 minutes or until pasta begins to float atop water.
• Once pasta is ready add remaining land o lakes squares to a medium saute pan or skillet and heat for 1 minute Add cooked pasta and cook for 1 minute then add sauce or and cook for 5 minutes. You can also add the sauce to the pasta after plating.

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER

Steps:

• For the Gnocchi:.
• Preheat oven to 425°F.
• Pierce the sweet potatoes with a fork.
• Bake the sweet potatoes until tender and fully cooked between 44 and 55 minutes, depending on size.
• Cool slightly.
• Cut in half. Scoop the flesh into a large bowl.
• Mash the sweet potatoes (Giada used a ricer).
• Transfer to a large measuring cup. (make sure the sweet potatoes measure 2 cups).
• Add ricotta cheese, salt, cinnamon, and pepper.
• Add 1/2 cup flour at a time until a soft dough forms.
• Lightly flour a work surface. Place the dough in a ball on surface.
• Divide the dough into 6 equal balls.
• Roll out each ball into a 1-inch wide rope.
• Cut each rope into 1 inch pieces.
• Roll the gnocchi over the tines of a fork.
• Transfer the formed gnocci to a large baking sheet.
• Continue with the remaining gnocchi.
• Bring a large pot of salted water to boil over high heat.
• Add the gnocchi in 3 batches and cook until tender but still firm to the bite, about 5 or 6 minutes, stirring occasionally.
• Drain using a slotted spoon and place on a baking sheet.
• Tent with foil.
• Continue with remaining gnocchi.
• Brown Butter Sauce:.
• While the gnocchi are cooking, melt butter in a large sauce pan over medium heat.
• When butter has melted, add sage leaves.
• Continue to cook, swirling the butter occasionally until foam subsides and the milk solids begin to brown.
• Remove pan from heat.
• Stir in cinnamon, maple syrup, salt and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
• When the bubbles subside, toss the cooked gnocchi in the brown butter.
• Transfer to serving dish.
• Serve immediately.

POTATO GNOCCHI IN BURNT BUTTER SAUCE

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.

GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• In a medium bowl, combine potatoes, egg yolk, lemon zest, olive oil, flour, and 3/4 teaspoon salt. Using a wooden spoon, stir until incorporated. Divide dough into fourths. Line a baking sheet with parchment paper.
• On a lightly floured work surface, roll 1/4 of the dough into a 3/4-inch-diameter log. Cut the log into 3/4-inch-long pieces. Pick up one piece of dough, and press onto the back of a fork with your thumb. Still using your thumb, roll dough off fork, forming a "C" shape; the indentations from the tines should be visible. Place the gnocchi on the prepared baking sheet. Repeat process with the remaining pieces of dough, arranging finished gnocchi in a single layer. Repeat with the remaining 3 portions of dough.
• Fill a large saucepan with water, and add 2 teaspoons salt; bring to a boil. Have ready a colander set over a bowl. Add 1/4 of the gnocchi, and cook until they float to the top, 1 to 2 minutes. Using a slotted spoon, transfer cooked gnocchi to the colander. Cook the remaining gnocchi.
• Place a large saute pan over medium-high heat. Add butter. When butter begins to brown, about 2 minutes, add pepper and the remaining 1/4 teaspoon salt. Increase heat to high. Add the gnocchi and sage. Cook, stirring occasionally, until the sage has wilted and the gnocchi have heated through, 1 1/2 minutes. Serve immediately, with a sprinkle of Parmesan cheese.

SWEET POTATO GNOCCHI WITH GOATS CHEESE AND WILTED SALAD

Steps:

• Gnocchi:.
• Steam or boil potatoes until cooked through and soft.
• Peel potatoes and pass through mouli or ricer, make a well in the centre.
• Add flour,nutmeg, parmesan and egg yolks and mix into a soft dough, Adjust seasoning.
• Roll into a sausage shape and cut into bite size pieces.
• Blanch gnocchi in salted boiling water when gnocchi floats to top its cooked.
• Scoop with a spider and refresh in ice cold water then drain.
• To serve:.
• Heat olive oil in a frypan. Add garlic and tomatoes and balsamic vinegar to the pan, add gnocchi, and toss in pan. Add the greens and allow to wilt slightly, season to taste.
• Place in a bowl and crumble the goat cheese over the top.