BACK TO SEARCH RESULTS

Potato Gnocchi with Sage Butter

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
4 ½ ounces

Recipe ID
C00271

Ingredients
US standard
Potatoes, russet, washed, skin on
30 ounces
Water, salted and boiling
As needed
Flour
6 ounces
Egg, large
1 each
Salt, Kosher
Pinch
Nutmeg
Pinch
Sauce:
Butter, cut into cubes
6 ounces
Sage, fresh
To taste
Parmesan cheese, grated
2 tablespoons
Preparation
  1. Gather all the ingredients and equipment.
  2. Rub potatoes with salt and bake in a preheated 375°F oven until tender. Cool slightly and peel. Put potatoes through a ricer while warm. Allow to cool in the refrigerator.
  3. Bring salted water to a simmer for a later use.
  4. Turn cooled potatoes out into a bowl and slowly add the flour, salt, nutmeg, and the egg, while kneading dough (do not overwork). Allow dough to rest in a cool area for approximately 10 minutes.
  5. In small batches, roll out and cut into 1-inch pieces.
  6. Cook gnocchi in simmering salted water until done, about 2 to 3 minutes. (You may chill or shock in iced water at this point until service time).
  7. For the sauce, heat a pan over medium heat and add the butter, but do not let it brown too much. Add the sage. Toss in the gnocchi and allow to brown slightly. Finish with the Parmesan cheese. Adjust seasoning if needed.
  8. Serve immediately or hold hot at 135°F (57°C) or above.