Nutty browned butter and crispy fried sage leaves make this gnocchi dinner the perfect fall fare. On a weekday just use fresh store bought gnocchi and you have a 15 minute meal that’s DELICIOUS. If it’s a blustery weekend and you’re feeling all nest-y you can make the gnocchi from scratch .
Raise your hand if you love potatoes! Everyone else get the hell out of here. Potatoes are the most versatile vegetable on the planet according to a recent study by me.
Mashed, whipped, baked, au gratin, roasted, boiled, pancaked, fried, shredded … there’s NOTHING you can’t do with the fluffy goodness of a hot potato. For the love of God, it can even warm the hands of a homeless person on a cold winter’s night, which makes the potato not only versatile, but altruistic. If one vegetable had to be appointed the Jesus of vegetables, it would be the potato.
So it should come as no surprise to anyone that potatoes can also answer your prayers for a quick and easy homemade pasta. Potatoes make one of the most delicious pasta dishes on the planet.
Gnocchi is a potato based pasta that is THE best way to use up leftover mashed potatoes. Unless you’re considering potato pancakes for that role, in which case that is the best way to use up mashed potatoes. They’re both the best.
I know you’re wondering how in the world someone would have leftover mashed potatoes, and that’s a perfectly reasonable question. I always have leftover mashed potatoes because I make too many mashed potatoes on purpose so I can turn them into gnocchi or potato pancakes.
STUFF YOU WANT TO KNOW
A Quick Gnocchi Lesson
To make Gnocchi all you do is use a ratio of 1:1:1 (1 lb potato, 1 egg yolk, 1 cup flour) That’s just a basic guideline. The truth is making gnocchi is more about getting a feel for it than an exact recipe.
That’s because so much of the gnocchi depends on the type of potato you’re using, how old it is (older potatoes are drier), how you cooked it and even how humid it is out. You might prefer gnocchi with more bite to it, or softer pillow gnocchi.
If you need more flour to make it feel like a dough, you add more flour. If your potatoes are already easily forming a dough, use less flour. No big whoop.
Here’s my post on how to make Gnocchi from scratch, it’s really easy.
But if you don’t want to make it from scratch, that’s fine, just use store bought gnocchi for this recipe, The browned butter with crispy fried sage leaves will make up for any loss of delight from using store bought.
GNOCCHI MAKING TIPS!
Boil gnocchi until it floats to the top of the water and then for extra flavour pan fry it to finish it.
You really just need to bring the gnocchi dough together, not knead it like a traditional bread duogh. If you overwork or knead this dough it’ll become gluey from activating the gluten.
1 lb potatoes / 1 egg yolk / 1 cup flour
is the same as
2 cups mashed potatoes / 1 egg yolk / 1 cup flour = 4 servings
Normally when I’m in the mood for Gnocchi I’m in the mood for Gnocchi with red sauce. Or “gravy” as my Italian friends call it. And by Italian friends I mean Tony Soprano. But every once in a while my taste buds scream out for Gnocchi with browned butter and crispy fried sage leaves. Soooo good.
You have to try it.
GNOCCHI WITH BROWNED BUTTER & SAGE. MMMMMMM!
- 1.5 lbs of gnocchi homemade or store bought
- 8 Tbsp salted butter
- Handful of sage leaves at least 20
- Shaved parmesan cheese optional
- Melt butter over medium low heat until just melted.
- Add sage leaves to melted butter.
- Continue to cook butter until browned and nutty smelling. Do not overbrown.
- Remove from heat and drain contents of pan into bowl.
- Meanwhile bring pot of water to a boil.
- Add gnocchi and cook 3 minutes for fresh made Gnocchi or according to package directions.
- Reheat pan used for browned butter sauce and pan fry cooked gnocchi until toasted and browned.
- Pour browned butter sauce with sage leaves back into pan and coat Gnocchi.
- Heat and stir for a few seconds to rewarm butter sauce.
- Serve immediately with fresh shaved parmesan on top.
The greatest thing about this recipe is that because it has been browned, the butter sauce has absolutely no calories whatsoever. Not. A. Single. One.
That’s a lie. I’m a sinful liar. And it’s a sinful sauce.
But eat up! Because this potato, this Jesus of the vegetable world, died for our sins.
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