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Gnocchi with Brown Butter & Sage

Active Time: 50 minutes
Total Time: 2 hours 15 minutes • Serves: 4


2 pounds Idaho russet potatoes, each potato similar in size for even cooking
1-2/3 cups Schnucks all-purpose flour, plus additional for dusting, divided
2 Schnucks large egg yolks
1 teaspoon salt, plus additional for cooking water
1/2 cup Schnucks unsalted butter (1 stick), sliced
2 tablespoons chopped fresh sage leaves
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese

1. In 4-quart saucepan, add potatoes and enough salted cold water to cover by 1 inch; heat until water simmers over high heat. Reduce heat to medium; simmer potatoes 35 to 40 minutes or until bamboo skewer easily pierces potatoes. If possible, do not pierce potatoes more than once or twice. Drain potatoes, then return to same saucepan. Heat over medium heat to dry out potatoes as much as possible.

2. Holding potato in clean dish towel, peel potatoes, then immediately press through potato ricer or food mill into large bowl.

3. Heat large saucepot of salted water to a rolling boil over high heat. Meanwhile, with hand, gently work 2/3 cup flour into potatoes, then work in egg yolks, salt and 2/3 cup flour. Transfer dough to a lightly floured work surface. Gradually add remaining flour, 1 tablespoon at a time, adding just enough so that dough is no longer sticky. (You may not add the full amount of flour.) To test if dough is ready, drop a 3/4-inch ball of dough in water; if it floats after 1 to 1-1/2 minutes, dough is ready. If it disintegrates, dough needs more flour.

4. Lightly flour rimmed baking pan, work surface and fork. Knead dough a few times, then form into round, working dough as little as possible. To form gnocchi, cut dough round into 8 equal wedges. Roll each wedge of dough into 1/2-inch-wide log, then, with paring knife, cut each log crosswise into 3/4-inch-long pieces. Holding the tines of your floured fork facing down, with your thumb, gently press and roll each piece of dough, cut side down, off the back of the tines to form ridges on 1 side and an indentation on the other side. Transfer gnocchi to prepared baking pan.

5. In 12-inch skillet, cook butter over medium heat 7 to 8 minutes or until browned, swirling pan frequently during last 2 to 3 minutes of cooking. Remove skillet from heat; add sage and pepper, swirling pan. Set butter mixture aside; cover to keep warm.

6. Meanwhile, in batches, add gnocchi to water that’s been heated to a rolling boil and cook 1 to 1-1/2 minutes or just until gnocchi float, stirring occasionally. With slotted spoon, transfer gnocchi to skillet with brown butter and toss to coat. Return gnocchi to medium heat to heat through. Serve gnocchi topped with cheese.


Each serving: about 649 calories, 29 g total fat(17 g saturated), 176 mg cholesterol, 741 mg sodium, 81 g carbohydrate, 5 g fiber, 16 g protein