Homemade Gnocchi with Burnt Butter and Sage

I have always been a huge gnocchi lover. Well, a huge pasta lover in general, really. I have made this recipe for gnocchi a few times, but not for ages, and this recipe is always really great, light and fluffy just how gnocchi should be ūüôā I decided to pair it with the classic combination of burnt butter and sage – I love the nuttiness of the burnt butter and the crispy sage leaves. This dish marked the beginning of my family’s Easter Sunday feast, and safe to say it was quickly gobbled up by all involved. And I was so excited about it all that I forgot to take photos of the plates until I had eaten about half – sorry!

The recipe is once again from trusty Taste.com – where would I be without Taste?! I know a lot of people are put off my making their own gnocchi because they think it is difficult. If you follow this recipe, and stick to this exact amount of flour, I can almost guarantee your gnocchi will taste like fluffy pillows of heaven ūüėõ C’mon guys, it’s only potato and flour!!

Potato Gnocchi: (I only cooked about 2/3 of the quantity to serve 5 as an entree, so if you cooked the whole lot it would probably comfortably serve 7-8 as an entree, and 4 as a main)

  • 1 kg red (desiree) potatoes
  • 3/4 plain (all-purpose) flour
  • Salt and Pepper
  • Extra flour for dusting

Line three baking trays with baking paper. Peel skin off potatoes and cut in half. Place in a large saucepan, cover with plenty of cold, lightly salted water, and cook over a medium heat for 20-25 minutes, or until potatoes are soft enough to mash. Drain potatoes well and transfer to a large bowl. Mash potatoes until completely smooth (NO lumps here!), season with salt and pepper, and leave them to cool (I just put them in the fridge for about 20 minutes, and it was cool enough to handle).

Gradually add the flour, and knead until well combined. The dough should be a little bit sticky, but firm. If it is too sticky to work with, add a little more flour Рnot too much though, you do not want the gnocchi to be gluggy when cooked. Flour a large, flat surface, and roll the dough, in batches with your hands, into long, thin logs. Ensure dough is always dusted with flour and does not stick to the surface. Using a floured butter knife, begin cutting small squares of dough from the logs (about 2 cm wide). Gently press each gnocchi lightly with a fork (these grooves will ensure the sauce sticks to the gnocchi), and transfer to the lined baking trays.

Fill a large saucepan with cold, salted¬†water (or boiling water from the kettle if you’re in a hurry!). Bring to the boil and add the gnocchi. Gnocchi will only take 2-3 minutes to cook, and it will be ready when it floats to the surface. Drain well.

Burnt Butter and Sage Sauce: (these quantities are for the amount I made – 2/3 of the dough, and will serve 5 as an entree)

  • ¬†4 generous tablespoons butter (I used Western Star spreadable)
  • 25 fresh sage leaves
  • Salt and Pepper
  • Lemon juice, to sprinkle
  • Parmesan, to sprinkle

Just before you put the gnocchi in the boiling water to cook, place butter and sage leaves in a large non-stick pan over a medium heat. Cook butter until it turns a nut brown (about 5 mins) and tastes slightly burnt, and the sage leaves are crispy. Add gnocchi, and stir until well combined. Season with a little bit of salt and pepper. Once gnocchi is plated, add a little lemon juice and parmesan. Yum!

I hope everyone had a great chocolate holiday, religious occasion or just a super long weekend! X

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