Pan Seared Gnocchi with Brown Butter and Sage

• Vegetarian

• Produce

  • 1 Lemon
  • 1 Russet potato, large
  • 4 sprigs Sage

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Brown butter sauce
  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1 Gnocchi

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Salt
  • 1 Salt and black pepper

• Dairy

  • 7 tbsp Butter, unsalted

Found on bearnakedfood.com

Ingredients

• Gnocchi –
• 1 large russet potato – boiled and peeled
• ¾ cup (90 g) all-purpose flour
• 1 tsp salt
• 1 egg – lightly beaten (use only half the egg)
• 3 tbsp unsalted butter
• Brown butter sauce –
• 4 tbsp (55 g) unsalted butter
• 4 sprigs sage
• Lemon zest from 1 lemon
• 1 tbsp lemon juice
• Salt and black pepper

Directions

• Place the unpeeled potato in a pot of salted water and bring to boil.
• Reduce heat and simmer for 30 – 35 mins (partially covered) until soft.
• Drain the potato and leave it to cool before peeling off the skin.
• Break the potato into pieces and pass it through a ricer into a large bowl. Since I do not own a ricer, I’m using a sieve. This will get rid of lumps and produce smooth and fluffy gnocchi.
• Sift in flour, salt and make a well in the center.
• Add in half of the beaten egg and use a spoon or fork to gently bring the mixture together. The dough will be crumbly and uneven at this point and that is okay.
• Lightly flour your work surface area and take out the dough.
• Dust your hands with some flour and gently knead the dough for 30 secs to 1 min. It should be soft, smooth and a little tacky. (Do not over mix or your gnocchi will be tough)
• Place the dough on a baking tray lined with baking paper and cover with a cloth.
• Clean the work surface area and your hands.
• Lightly dust the work surface area with flour.
• Break a piece of dough (the size of a lemon) and cover the rest of the dough.
• Roll out into a long rope (about ¾ inch diameter) with both hands.
• Flour the blade of a knife and cut crosswise into ¾ inch squares.
• Place the gnocchi on the baking tray in a single layer, making sure they don’t touch.
• Use immediately or leave it covered at room temperature and use within 2 – 3 hours. Do not refrigerate as they will become soggy and wet.
• Freezing gnocchi:
• If you are making them ahead of time, freeze the whole tray uncovered in the freezer for 1 hour until they are hardened. Transfer into zip loc bag and they can be kept for up to 2 months.
• Cook the frozen gnocchi (in small batches) in salted boiling water for 1 min, when they float to the top, they are done.
• Making the gnocchi:
• Bring a pot of water to boil and add in 2 tsp salt.
• Gently drop the gnocchi into the boiling water.
• Give it a stir and wait for them to float to the top. That should take no more than 1 min.
• Remove with a slotted spoon or strainer and set aside.
• In a medium pan, add in 2 tbsp butter and heat until melted.
• Add in gnocchi, sprinkle a pinch of salt and seared each side, until lightly browned.
• Transfer to plate and repeat with the remaining gnocchi.
• Clean the pan and add in 2 tbsp unsalted butter.
• When the butter is melted, add in sage leaves and cook until butter turns light brown and the sage leaves turn dark and crispy. It should take no more than 2 min. Do not let the butter burn.
• Add in the cooked gnocchi and lemon zest, lemon juice, season with salt and pepper and toss well. Serve hot.