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...
1 lb Russet potatoes
3/4 cups flour (may need less or more)
1/4 tsp nutmeg
Burnt Butter Sage Sauce
1/2 cup butter
1/4 cup minced fresh sage
salt and fresh parmesan cheese
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.