HOMEMADE POTATO GNOCCHI
with Brown Butter and Sage
About the Recipe
I’ve always adored gnocchi but have never made them successfully until now. I’ve adapted a Thomas Keller recipe and am jubilant. The proportions are his, more or less, but making them in an electric mixer—my idea-- makes the whole process infinitely easier, more do-able.
The only hitch is you CANNOT OVER MIX or the gnocchi will become gummy. A few seconds, then scraping down and then a few seconds more does it nicely. An added bonus: once boiled and cooled, gnocchi freeze perfectly. I enjoy the security blanket factor of having a double or triple batch on hand in the freezer. Just be sure to defrost before using in a recipe.
Once you have the gnocchi, the brown butter-sage sauce comes together in just a few minutes. This sauce and gnocchi marry perfectly, but the little dumplings are wildly versatile and pair brilliantly with all sorts of sauces. Use your favorite tomato sauce, creamy mushroom sauce, pesto or gorgonzola sauce or just a simple mix of olive oil, garlic, lemon zest, crushed black pepper, and Parmesan.
If you want super caramelized gnocchi, try tossing with olive oil and melted butter and baking on a sheet pan about 25 minutes in a 425F oven. At that point, toss with a sauce or with roasted veggies of choice. I like a NY Times recipe that includes roasted asparagus, leeks, sliced shallots and sliced whole lemon. Toss the roasted veggies with the caramelized gnocchi , thawed frozen peas and garnish with fresh chives and Parmesan. Roasted cabbage or broccoli florets, butternut squash, whole garlic, and shallot or red onion is another great combo. Again, enhance with fresh herbs and Parmesan.
In any case, these gnocchi are a winner and super easy once you get the hang of them. Let me know if you have questions.
Vis a vis gnocchi boards. They are useful but not necessary. If you don’t have one and don’t want to buy one (you can find them online for about $10), just shape the gnocchi with your hands and use a fork to make some ridges. The ridges help hold the sauce but are not necessary.
Homemade Potato Gnocchi with Brown Butter and Sage
Serves 4 -6 as a first course
Ingredients
FOR THE BASIC GNOCCHI:
3 medium Russet potatoes, approximately 11 ounces each
3/4 teaspoon kosher salt
3/4 to 1 generous cup all-purpose flour plus more for sprinkling while rolling if needed
3 egg yolks from extra-large or jumbo eggs
METHOD
Preheat oven to 400F. Prick each potato in several places with a fork and place on a baking sheet. Bake until tender when stuck with a knife or pressed with your finger. Do not underbake.
Cut hot potatoes in half.
Scoop the potato flesh out of its skin while still hot and push through a potato ricer into the bowl of an electric mixer. Make a well in the potatoes and sprinkle with 6 tablespoons flour. Top with the yolks, and the salt, and sprinkle with a second 6 tablespoons flour. Mix on low speed for 5 seconds. Scrape down the bowl and mix for 5-10 seconds more, adding up to 6 tablespoons of flour if the dough is too wet. The finished ball of dough should be soft to the touch and hold the imprint of your finger. Don't overmix or the gnocchi will be gummy. Divide the dough into 4 pieces.
Gently roll and stretch each piece of dough into a rope 1/2 to 5/8 inch in diameter. Sprinkle lightly with flour if too sticky. Cut each rope into 1-inch lengths and then roll each piece into a ball. Gently roll each ball onto a gnocchi paddle to form oval gnocchi with ridges, letting each piece fall from the paddle onto a plate or sheet pan.
Meanwhile, prepare and ice bath and set aside.
Bring a very large pot of salted water to a boil over high heat. Add half the gnocchi all at once. Give a good stir so that the gnocchi don't clump, lower the heat to medium and cook.
As with all dumplings, gnocchi will float to the top when done. When all the gnocchi have risen to the surface, cook for 30 seconds more and, using a slotted spoon, transfer the finished gnocchi to the ice bath then drain on a paper towel–lined sheet pan.
Repeat with remaining gnocchi.
Cooked gnocchi can be used right away or cooled and frozen.
NOTE: If not using right away--in the sage and brown butter recipe or in a recipe of your choice: transfer gnocchi to a parchment-lined sheet pan. You can serve them right away, refrigerate and use within two days, or freeze and store in an airtight freezer bag for future use. If frozen or refrigerated, bring to room temperature before using.
FOR THE FINISHED SAGE & BROWN BUTTER DISH:
1 recipe cooked potato gnocchi at room temperature
8 tablespoons unsalted butter
salt and freshly ground black pepper to taste
1 teaspoon red pepper flakes or more to taste
18 large fresh sage leaves
1/2 -1 teaspoon finely grated lemon zest finely grated lemon zest
1/2 cup shaved and/or coarsely grated parmesan cheese
METHOD
Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning.
Add the gnocchi, pepper flakes, sage leaves, 1-3 tablespoons of water as needed and salt and pepper to taste. Add the lemon zest. Toss until some of the brown-butter flecks stick to the gnocchi, a minute or so.
Remove from heat and toss in half the cheese. Taste for salt and pepper.
Divide into bowls and top with remaining cheese. Serve right away.