Gnocchi with Brown Butter and Sage
Say hello to this amazing Homemade Gnocchi with Brown Butter and Sage. Golden gnocchi pillows covered in nutty burnt butter and crispy sage
Ingredients
Homemade gnocchi (or use 500gm-1.1lb of pre-made gnocchi)
- 900 -1000 gm potatoes (large, floury variety) (NOTE 1)
- 1 cup plain flour (more for dusting) (NOTE 2)
- 1 large egg
- 2 tbsp ricotta cheese (drained, solids only) (NOTE 3)
- 1 tsp salt
- ¼ tsp freshly ground black pepper
For the brown butter
- 1 tbsp olive oil (mild or light)
- 80 gm butter
- 2 cloves garlic (minced)
- ⅓ cup fresh sage leaves (loosely packed or 20 leaves)
- ¼ tsp salt
- salt and pepper to taste
- freshly grated parmesan cheese to serve
Instructions
- Preheat the oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Line a large baking tray with foil or baking/parchment paper. Wash and dry the potatoes, then use a fork to pierce each potato everywhere (around 4 to 5 times). Bake the potatoes for 40 to 60 minutes, just until the potatoes are tender. A skewer should pierce through the potatoes effortlessly, but don't over-bake the potatoes as hard, thick skin will form around the potatoes.
- Allow the potatoes to cool for 10 minutes or cool enough to handle. Peel the potatoes and cut them in half. Use a potato ricer to press the potato halves into a large bowl. If a ricer is not available, you can grate the potatoes using a box grater. Don't put the potatoes in a blender or food processor as they'll turn into a gluey texture.
- Place the flour on a clean workbench, then mix in the salt and pepper. Make a well in the centre of the flour, then add the potatoes, egg and ricotta. Mix the ingredients together with your fingers until well combined and gather them together to form a dough. Gently knead and fold the dough a few times but don't overwork the dough as you may end up with tough gnocchi. The dough should be soft but not sticky.
- Cut the dough into 6 to 8 pieces and roll each piece into a rope. Cut out approximately 2 cm (3/4 in) pieces from each of the ropes. Flour a finger and make a visible dent in the middle of each gnocchi (or roll them against the back of a fork) Lay the gnocchi in a single layer on a lightly dusted tray, then lightly sprinkle some more flour on top of them. Let them rest uncovered for 30 minutes before cooking.
- Fill in a medium saucepan 3/4 full with water, then add a tablespoon of salt into the water. Place the pan over medium-high heat and bring the water to a boil, then add a batch of gnocchi (cook gnocchi in batches to prevent them from sticking). As soon as the gnocchi floats, it's done, so remove with a slotted spoon or strainer and place them in a single layer on a plate.
- Heat oil in a large frying pan over medium-high heat, then add a batch of gnocchi and place them in a single layer in the pan. Cook the gnocchi on each side for 1-2 minutes or until they have golden crusts. Transfer the fried gnocchi onto a plate.
- Wipe the same frying pan clean with paper towels. It's okay if there's a small amount of oil remaining. Place the pan over medium-low heat and add the butter. Swirl the pan to help the butter melt, then leave it untouched. Once the butter smells nutty and the milk solids (dark bits) have sunk to the bottom, add in the garlic, sage leaves and salt. Cook for a minute, or until sage leaves are crispy, then add in the gnocchi. Cook for 2 to 3 minutes, stirring gently or until the gnocchi is heated through. Have a taste and add more salt or pepper if needed. Place the Gnocchi onto plates, then grate a generous amount of parmesan cheese over the top.
Notes
(NOTE 1) Potatoes - I used Desiree potatoes, however, other ideal potatoes for gnocchi are Creme Royale, King Edward, Russet potatoes or all-rounder/purpose potatoes. Old potatoes (a week old from when purchased) are also ideal for making gnocchi as they contain less water. Avoid potatoes that are too wet, starchy or waxy as you may end up with mushy gnocchi that won't hold their shape.
(NOTE 2) Plain flour (all-purpose flour) does not have any leavening or raising agents (such as baking powder) mixed into the flour.
(NOTE 3) Ricotta cheese - You could leave this out if you wish, but it will make the gnocchi a little softer in texture, a tip provided by Gordon Ramsay. Ricotta is a whey cheese that's mild in taste and is comparable to cottage or cream cheese.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 496kcalCarbohydrates: 64gProtein: 11gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 93mgSodium: 758mgPotassium: 1023mgFiber: 6gSugar: 2gVitamin A: 606IUVitamin C: 45mgCalcium: 70mgIron: 4mg