Monday, October 4, 2010

Nutmeg Scented Gnocchi with Sage Burnt Butter Sauce


Although making pasta is on my bucket list, I might just edit that and exchange it with gnocchi (see above). Now, I am by no means a gnocchi making pro, but I did try my hand at it courtesy of a bright idea from my better half who suggested we make it for dinner one evening. We (both in the gnocchi-making V club) rolled up our sleeves and got to work with guidance by the virtues of some super-groovy ... Iowa chick and my Significant (m)Other's homosexual-retired-teacher-friend Bob, who every time we meet, invites me to his uber maximus fabulous pad in Belmont Shores and tells me how I must make gnocchi with butter sage sauce - just like he does all the time. Well, Bob and Iowa chick, this ones for you and me +1.

Despite not having a ricer or some fancy gnocchi making kitchen accessory (just hands!), our potato dumplings ended up just grand. I decided last minute to add a hint of nutmeg to the potato dough since it pairs well with sage and butter. We also made a tasty batch without nutmeg with fresh chopped basil instead. Homemade gnocchi was not so difficult, requires simple ingredients and definitely makes do-over status! The combinations of potato varieties and additions are endless. This is just the beginning...

Ingredients:

Potato Gnocchi

1 lb Russet potatoes
3/4 cups flour (may need less or more)
1 egg
1/4 tsp nutmeg
salt

Burnt Butter Sage Sauce

1/2 cup butter
1/4 cup minced fresh sage
salt and fresh parmesan cheese

Directions:


1. Peel and boil potatoes until tender ~ 20 minutes (we doubled the recipe that's why so many taters).


2. chop potatoes up into small cubes.


 3. Either use a fancy ricer or YOUR HANDS and mash into pulp.


4. Add egg, nutmeg and flour until a non-sticky dough ball is formed.


5.  Cut the dough into quarters and roll each quarter out into a long rope until it's about the width of your index finger.


6. Using a floured knife, cut the dough into sections.


7. You can make ridges uses a fork but we forgo-ed this option since our sauce wasn't going to be chunky.


8. Bring a large pot of water to boil. Season water with salt and add gnocchi. Cook until gnocchi float to top. Gently drain.

For the sauce:

Melt butter in a large skillet on medium heat, cooking until brown. Add sage for the final 1-2 minutes. Add recently drained gnocchi to skillet and swirl together. Serve immediately with freshly grated parmesan cheese.

22 comments:

Peter M said...

Props on your Gnocchi - they did their job, which was to make me hungry!

Psst...splurge on the ricer - you'll see how much lighter the Gnocchi will be.

Maria said...

Oooh, looks good! I've never attempted gnocchi even though I love it. I was just thinking of something to do with the Peruvian purple potatoes I just bought ... maybe a purple gnocchi is in order?!

elra said...

I love anything that has nutmeg scent in it. Your gnocchi look delicious and tempting.

Ivy said...

These sound delicious. I haven't made potato gnocchi for ages, surely before I started blogging. Thanks for reminding me of them.

Gastronomer said...

Oh dang... your little gnocchi look so good! sage butter makes everything better :-)

SouthBayGuy said...

Way too cool. Gnocchi has never really appealed to me, but your presentaion is awesome.

(Waving from down here in San Pedro)

SBG

H. C. said...

haha, definitely need to tackle gnocchi making one of these days -- laziness just get the better of me (yes, even for potato boiling & peeling!)

And I miss making brown butter sauce for, well, just any starchy dish ;P

Wandering Chopsticks said...

I love gnocchi! The one and only time I tried to make it, I tried making spinach gnocchi. Boiled potatoes + boiled spinach = sodden mess.

Anna A. said...

Peter - I brought my ricer back from home! Next up, purple potatoes!

Maria - Thanks and you can totally do it! I was thinking about making purple gnocchi also - we'll have to compare notes :)

elra - It's amazing what a little gnocchi can do :)

Ivy - Hah! Glad I could help. I can't wait to see your gnocchi comeback post :)

Gastronomer - Thanks :)

SouthBayGuy - What? You are not a gnocchi kinda guy? Well, more for me, I guess.

H.C. - Gnocchi making is best done with some vino and good company - and you are never lacking those no doubt :)

Wandering Chopsticks - I like where you're going with the spinach and potato gnocchi. Too much liquid or something?

stuffycheaks said...

Omg!! This looks soooo good and easy to make. I love sage butter sauce too.. oh and fried sage leaf too, you should top the gnocchi with that

Helen said...

I can't recall the last time I ordered gnocchi at an Italian restaurant. It may have been 8 years ago? Yeah, that's a long time. I have never attempted to make fresh gnocchi before but I really love the way the sage butter sauce sounds. I'd probably slurp that with the spoon :)

Diana said...

Impressive! And nice call on adding nutmeg to the dough. I might have to try this recipe when I forget about what happenned the first time I attempted it. Was kind of a wet mess.

Esi said...

I've only made pumpkin gnocchi and ricotta gnocchi. Gotta try the potato original!

Anna A. said...

Stuffycheaks - good call on the fired sage leaf - I do love those delicate morsels. Next time, no doubt (and in your honor).

Helen - 8 year gnocchi drought?! Why?! Do they not make them in CA?

Diana - Thanks! Maybe you can make a quinoa gnocchi? chuckles...

Esi - Hmmm you're fare more advanced than me! I need your recipe for the pumpkin gnocchi!

yutjangsah said...

what on earth! you got a new header and now there's a boy with hairy (ok sorta hairy but i'm asian so any hair is like woah) arms in your life. Nice tees by the way. I love etsy. I may have to buy the PROvert one bc ya know, any time I see a van I dart like i've got diarrhea to the other side. Ya know, cuz we all run when we got the runs right? Anyhoo, have fun!

Anna A. said...

Sook! Haha there you are! Where have you been all my life in the past 3 months.

Rosa's Yummy Yums said...

Delicious! Sage has such a lovely flavor.

Cheers,

Rosa

Helen said...

Anna, Gnocchi is indeed very available in Canada . There's a huge Italian community in most major cities. But when I go to a restaurant that has it on the menu I usually don't crave it so I order something else instead. Not to mention the fact that I just look at carbs (my weakness) and bloat right up! :)

mangocheeks said...

This is good comfort food.

Anna A. said...

Rosa - Yes, sage is great and I love using it during Fall!

Helen - Hah I know, I never order gnocchi at Italian restaurants - only if they have it as an appetizer to share. It's always way too much as an entree!

Mangocheeks - No doubt! Thanks for stopping by!

Anonymous said...

Thanks for the info

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