Bertolli

New Orleans Soups Recipe List

Lilette

3637 Magazine Street, New Orleans, LA 70115
504-895-1636

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).

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