|
|
| POTATO GNOCCHI WITH SAGE BROWN BUTTER AND PARMIGIANO CREAM |
| 6 - 10 Servings |
 |
| Ingredients |
2-4 Whole Idaho Russet Potatoes
2 Whole Eggs
1 c Grated Parmigiano
2 c All Purpose Flour
1/2 c Whole or Chopped Fresh Sage
1 stick Whole Unsalted Butter
2 cloves Garlic, chopped
1/2 qt Heavy Whipping Cream
|
|
|
|
|
| Method To Prepare Sauce |
| Brown butter over medium heat.
Add gnocchi and slightly brown.
Add sage and sauté for 1 minute.
Add garlic and toss well.
Add cream and parmigiano.
Serve with parmigiano curls. |
| Method |
| Preheat oven to 425 degrees.
Put potatoes in oven on sheet pan.
Cooking time will vary wildly depending on size of potato.
When potatoes are just cooked, not wrinkled but fully
cooked, remove from oven.
While hot, peel potatoes and rice into a large bowl (or mash
with fork in bowl).
Add 1/2 cup cheese, salt and pepper and 1 cup of flour.
Stir with wooden spoon.
To know exactly how much flour to add depends on the
age and starch of the potato. This will take time to master.
Add flour until dough starts to form and dump out of bowl
onto clean work surface and start to knead.
Once a ball is formed, knead for 60 seconds until firm but
not elastic. The dough should not bounce back.
Boil large pot of water.
To form gnocchi, cut off 1/4 of still warm dough and roll
with both hands starting in the middle and roll dough
letting hands move to the outside of dough (like an
umpire signaling safe).
Once an even 1/2 inch high and round cylinder is achieved,
cut on bias (with floured chef knife or bench scraper) 1/2
inch footballs.
Put on tray and repeat until finished.
Do not crowd gnocchi.
Carefully drop small batches into boiling water for 3
minutes and place into strainer submerged in an ice bath.
(Gnocchi may be stored overnight coated in oil at this
stage). |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
