Gnocchi with burnt butter and sage

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0700gnocchi

3 large (900g) desiree potatoes

1 clove garlic, crushed

2 tablespoons milk

salt

2 egg yolks

1/3 cup (25g) grated parmesan cheese

1 cup (150g) plain flour, approximately

125g butter, chopped

12 fresh sage leaves

¼ cup (20g) parmesan cheese flakes, extra

 

NOTE: The gnocchi can be prepared several hours ahead and kept refrigerated. Cook the gnocchi and make the sauce just before serving.

 

Steam or boil whole unpeeled potatoes until tender; drain. Cool potatoes slightly then peel. Mash the potatoes with a ricer, mouli (see Cook’s note) or masher until smooth; stir in the garlic, milk and salt to taste. Stir in the egg yolks, cheese and enough of the sifted flour to form a firm dough.
On a lightly floured surface, roll a quarter of the dough into a 2cm-thick sausage. Cut this into 2cm lengths and shape each into an oval. Press and roll the dough with a floured fork to mark one side of the gnocchi. (This helps the sauce adhere later.) Place on a lightly floured tray in a single layer. Repeat with the remaining dough. Cover and refrigerate for one hour.
Cook the gnocchi, in batches, in a large pan of gently boiling salted water for about three minutes or until they float to the surface. Remove the cooked gnocchi from the water with a slotted spoon and drain well.
Meanwhile, melt the butter in a small shallow pan and cook until it is browned. Add the sage and immediately remove from the heat. Divide gnocchi among serving plates and drizzle with the butter and sage. Serve topped with extra parmesan flakes and ground black pepper, if desired.
Not suitable to freeze. Not suitable to microwave.
Cook’s note

Pinkeye potatoes are also suitable for this recipe. A ricer or mouli will give the best result for a smooth potato. They are available from kitchenware stores.

 

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