12 May 2010

Gnocchi with Brown Butter & Sage

When Forrest and I went to see the Celtics play, we ate at a fantastic Italian restaurant where I first tried Gnocchi.  I thought I'd recreate the memory to bring the Celtics good luck Game 5.  I'll take credit for their 32 point win!! 

We had this as an entree with a delicious fresh picked garden salad, but it would make an excellent accompaniment to red meat.

Gnocchi with Brown Butter & Sage
adapted from The Martha Stewart Living Cookbook

2 1/2 cups cold leftover mashed potatoes
1 large egg yolk
1 tsp freshly grated lemon zest
3 tbsp evoo
1 1/4 cups all-purpose flour, plus more for dusting
1 tsp kosher salt
3 tbsp unsalted butter
pinch of freshly grated black pepper
8 fresh sage leaves, thinly sliced
1/4 cup freshly grated parmesan cheese

In a medium bowl, combine the potatoes, egg, lemon, oil, flour, and 3/4 tsp salt.  Using a wooden spoons (or even better, your hands) stir until incorporated and dough like.  Pat dough into a 1.5 inch thick sheet and  cut into thin strips.  Cut each strip into 1 inch pieces.  For best results, place on parchment lined baking sheet and freeze for at least 30 minutes.  This makes the gnocchi easier to handle.

Cover a large pot of salted water and bring to a boil.  Have ready a colander set over a bowl.  Cook gnocchi in batches, until they float to the top, 2-3 mins.  Using a slotted spoon, transfer the cooked gnocchi to the colander. 

Place a large skillet over medium-high heat.  Add the butter.  When the butter begins to brown, about 2 minutes, add the pepper and 1/4 tsp salt.  Add the gnocchi and sage.  Cook, stirring occasionally, until the sage has wilted and gnocchi have browned, about 2 minutes.  Serve immediately, sprinkled with parmesan.