Potato Gnocchi In Burnt Butter Sauce Recipes

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GNOCCHI WITH BROWN BUTTER AND SAGE



Gnocchi With Brown Butter and Sage image

Provided by Marc Forgione

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
3 large russet potatoes (1 1/2 to 1 3/4 pounds)
1 to 1 1/2 cups all-purpose flour, plus more for dusting
1 large egg
6 tablespoons salted butter
1 tablespoon red pepper flakes
4 sage leaves, thinly sliced
1/2 cup shaved and/or coarsely grated parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
  • Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
  • Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
  • Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
  • Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
  • Make the sauce: 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. Remove from the heat.
  • Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

GNOCCHI WITH SAGE-BUTTER SAUCE



Gnocchi with Sage-Butter Sauce image

A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!

Provided by Gina Izzy Shores

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 2

Number Of Ingredients 8

2 (12 ounce) packages potato gnocchi
¼ cup butter
1 clove garlic, minced
1 teaspoon dried sage
¼ teaspoon salt
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
  • Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g

POTATO GNOCCHI IN BURNT BUTTER SAUCE



Potato Gnocchi in Burnt Butter Sauce image

Give us a cold, rainy day here at 'Avalon' and we'll say - gnocchi for lunch! It's quick, easy and tastes divine! We always keep some gnocchi on hand in the pantry - literally for a 'rainy day'! This recipe makes 2 generous serves.

Provided by Kookaburra

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

500 g potato gnocchi
1 tablespoon salt
80 g butter, cut into cubes (don't substitute oil or margarine in this recipe)
8 fresh sage leaves, roughly chopped
4 cloves garlic, roughly chopped
80 g fresh parmesan cheese, grated

Steps:

  • TO COOK GNOCCHI Bring a large pan of water to the boil.
  • Add salt.
  • Add gnocchi.
  • Cook gnocchi just until it floats to the top- DO NOT OVERCOOK, this will only take a couple of minutes.
  • Drain and divide gnocchi into serving bowls.
  • TO COOK SAUCE Start preparing the sauce while the water for the gnocchi is coming to the boil.
  • Melt butter in a small frypan over a medium heat.
  • When the butter starts to foam, tip the pan often to check the colour of the butter.
  • As soon as the butter begins to take on a golden brown tinge, add the garlic and sage.
  • Give the mixture a stir, then remove the pan immediately from the heat.
  • The sage and garlic will continue to cook in the heat of the butter and the pan, while you drain the gnocchi and divide it into serving bowls.
  • Spoon the burnt butter sauce over the gnocchi, distributing the pieces of garlic and sage evenly.
  • Using a spoon, turn the gnocchi over lightly in each bowl so that it is evenly covered with sauce.
  • Sprinkle over parmesan cheese and serve immediately.

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