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Gnocchi in Brown Butter and Sage




Source of Recipe


Christmas Cheer


List of Ingredients




2 1/2 cups cold leftover mashed potatoes
1 large egg yolk
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon salt
3 tablespoons unsalted butter
Pinch freshly ground of black pepper
8 fresh sage leaves, finely sliced
1/4 cup grated Parmesan cheese


Recipe



1. In a medium bowl, combine potatoes, egg yolk, lemon zest, olive
oil, flour, and 3/4 teaspoon salt. Using a wooden spoon, stir until
incorporated. Divide dough into fourths. Line a baking sheet with
parchment paper.

2. On a lightly floured work surface, roll one-fourth of the dough
into a 3/4-inch-diameter log. Cut the log into 3/4-inch-long pieces.
Pick up one piece of dough, and press onto the back of a fork with
your thumb. Still using your thumb, roll dough off fork, forming a "c"
shape; the indentations from the tines should be visible. Place the
gnocchi on the prepared baking sheet. Repeat process with the
remaining pieces of dough, arranging finished gnocchi in a single
layer. Repeat with the remaining three portions of dough.

3. Fill a large saucepan with water, and add 2 teaspoons salt;
bring to a boil. Have ready a colander set over a bowl. Add one-fourth
of the gnocchi, and cook until they float to the top, 1 to 2 minutes.
Using a slotted spoon, transfer cooked gnocchi to the colander. Cook
the remaining gnocchi.

4. Place a large sauté pan over medium-high heat. Add butter. When
butter begins to brown, about 2 minutes, add pepper and the remaining
1/4 teaspoon salt. Increase heat to high. Add the gnocchi and sage.
Cook, stirring occasionally, until the sage has wilted and the gnocchi
have heated through, 1 1/2 minutes. Serve immediately, with a sprinkle
of Parmesan cheese.