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Easy Comforting Homemade Gnocchi with Brown Butter and Sage

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This recipe creates tender, fluffy homemade gnocchi served with a nutty brown butter and fresh sage sauce, perfect for cozy dinners and comforting meals.

Ingredients

Scale
  • 2 pounds (900 g) russet potatoes
  • 1 to 1 1/2 cups (125 to 190 g) all-purpose flour (unbleached)
  • 1 large egg yolk
  • 1 teaspoon (5 g) salt
  • 6 tablespoons (85 g) unsalted butter
  • About 12 fresh sage leaves
  • Freshly ground black pepper to taste

Instructions

  1. Place whole russet potatoes in a large pot of cold, salted water. Bring to a boil and cook until tender when pierced with a fork, about 30-40 minutes. Drain and let cool slightly until warm but not hot.
  2. Peel the potatoes while still warm; the skin should slip off easily. Pass them through a potato ricer onto a clean work surface or into a bowl. If no ricer is available, mash thoroughly with a masher ensuring no lumps remain.
  3. Sprinkle 1 teaspoon salt and gently fold in 1 large egg yolk with the riced potatoes to add flavor and help bind the dough.
  4. Gradually add 1 to 1 1/2 cups all-purpose flour to the potato mixture. Use hands or a spatula to gently combine until the dough just comes together. Avoid overmixing; dough should be soft but not sticky.
  5. Divide the dough into 4 equal parts. Roll each into a long rope about 3/4 inch (2 cm) thick. Cut ropes into 1-inch (2.5 cm) pieces. Roll each piece over a fork or gnocchi board to create ridges. Place shaped gnocchi on a parchment-lined baking sheet.
  6. Bring a large pot of salted water to a gentle boil. Add gnocchi in batches; when they float to the surface (about 2-3 minutes), cook for 30 seconds more then scoop out with a slotted spoon.
  7. While boiling gnocchi, melt 6 tablespoons unsalted butter in a skillet over medium heat. Cook until butter foams, then turns golden brown and smells nutty (about 4-5 minutes). Add 12 fresh sage leaves and crisp them for about 1 minute. Season with freshly ground black pepper.
  8. Gently toss cooked gnocchi in the brown butter and sage sauce, coating evenly. Serve immediately, optionally topped with grated Parmesan or cracked black pepper.

Notes

Use russet potatoes for best texture; avoid waxy potatoes. Handle dough gently to avoid toughness. Dust hands lightly with flour if dough is sticky but avoid adding too much flour. Cook gnocchi in small batches to prevent sticking. Watch brown butter closely to avoid burning. Test one gnocchi before cooking the full batch to ensure dough consistency.

Nutrition

Keywords: gnocchi, homemade gnocchi, brown butter, sage, comfort food, easy dinner, potato gnocchi, cozy meal

Find it online: https://blairrecipes.com/easy-comforting-homemade-gnocchi-with-brown-butter-and-sage-recipe/