Homemade Gnocchi with Sage Brown Butter
Homemade gnocchi that’s so good you’ll never want to eat store bought gnocchi again
What is gnocchi?
It’s simple. Gnocchi are small dumplings that are made from potato and flour. They really only require a few simple ingredients.
What ingredients are in gnocchi?
As stated previously, these really only require a few ingredients:
Russet potatoes
Flour
Eggs
Salt
How do you make gnocchi?
Step 1: Peel your potatoes and then boil them for about 40-45 minutes or until tender.
Step 2: Drain the potatoes really well. Once the potatoes are cool enough to handle, grate them with a box grater onto a clean surface. This step is important because it ensures that the gnocchi stays light and fluffy.
Step 3: Add the flour and salt on top of the potatoes. Make a well in the center of the potatoes and flour, and add the egg.
Step 4: Beat the egg.
Step 5: Combine the ingredients with your hands. Yes, it’s going to get a little messy. Then begin to knead the dough. Knead just until the dough comes together. Don’t over do it.
Step 6: Once the dough comes together, shape it into a long rectangle and cut into 6 pieces.
Step 7: Add more flour to your surface. Roll the dough into long ropes.
Step 8: Cut the gnocchi into bite size pieces. Make sure each piece is coated with flour so they do not stick together. It’s important to cook these immediately, or refrigerate them.
Step 9: Bring a pot of water to a boil and cook the gnocchi for 2-4 minutes or until it floats to the top of the pot. I cooked mine in two batches to keep them from sticking together.
After the gnocchi are done cooking, make the sage brown butter.
What is brown butter?
Brown butter is simply butter that has been melted and then toasted. To make brown butter, add your butter to a small sauce pan over medium heat.
Melt the butter, while whisking frequently. This keeps the butter from burning in the bottom of the pan. Then add in the sage leaves. Once the butter starts to turn brown and has a nutty aroma, remove it from the heat and transfer it to a glass bowl or ceramic bowl.
Then use some of it to make your gnocchi crispy.
Add one tablespoon of the brown butter to a pan and heat over medium heat. Add the gnocchi and cook until crispy, stirring occasionally. Be careful not to overcrowd the pan. Cook the gnocchi in batches in necessary. I like to add a little spinach into the pan while the gnocchi cooks.
After the gnocchi are crispy, drizzle with leftover brown butter and add parmesan and lemon zest.
Hello, World!
Homemade Gnocchi with Sage Brown Butter
ingredients:
- 2 large russet potatoes
- 1 1/2 cups unbleached all purpose flour (plus more for work surface)
- 1 tsp salt
- 2 cups spinach (optional)
- Lemon zest and parmesan for serving
- 6 tbsp unsalted butter
- 6-7 sage leaves
- pinch of salt
instructions:
How to cook Homemade Gnocchi with Sage Brown Butter
- Peel the potatoes and then boil them for 40-45 minutes or until tender. Make sure not to overcook them. Drain the potatoes very well and then grate them with a box grater onto a clean surface.
- Add the flour and salt on top of the grated potatoes. Then make a well in the middle of the potatoes and flour. Crack an egg into the well and then beat the egg.
- Mix the ingredients together with your hands. Then begin to knead the dough. Knead the dough just until it's combined. Add some more flour to your work surface so that its covered.
- Shape the dough into a long rectangle and then cut into 6 pieces. Roll the pieces into long ropes. Then cut the ropes into bite sized pieces. Make sure each piece is covered in flour.
- Bring a large pot of salted water to a boil. Boil the gnocchi for 2-4 minutes or until it floats to the top of the pot. Then drain Cook the gnocchi in batches if necessary so that you don't overcrowd the pan.
- Melt the butter in small saucepan over medium heat. After the butter is melted add in the sage and salt and whisk continuously until the butter turns brown and has a nutty aroma. Remove the butter from the pan as soon as it turns brown. Transfer it to a glass or ceramic bowl.
- Add a tablespoon of the brown butter to a frying pan/skillet over medium heat. Add in the gnocchi and cook, stirring occasionally until the gnocchi are crisp. Halfway through cooking, add the spinach. Cook in batches if necessary making sure not to overcrowd the pan. Serve with parmesan and lemon zest.
If you make this gnocchi, don’t forget to take a picture and tag me @livelymeals on Instagram.