Sage and Brown Butter Gnocchi
Ingredients
- 800 gPotato (whole, skin on)
- 200 gWheat flour (sifted)
- 1 pcEgg (beaten)
- 80 gUnsalted butter
- 15 pcSage fresh (whole leaves)
- 50 gParmesan cheese (freshly grated)
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Cloud-like gnocchi, melting on the palate with a thin crust achieved in brown butter. The powerful aroma of fried sage cuts through the sweetness of the potato.
- 1
Steam the whole potatoes in their skins. A knife blade should slide in like butter. Peel while still hot to let as much moisture escape as possible.
- 2
Pass the potatoes through a food mill onto a work surface. The pulp must be fine, dry, and completely lump-free.
- 3
Add the egg, salt, nutmeg, and flour. Mix quickly without kneading to avoid developing gluten. The dough should remain supple and non-sticky.
- 4
Form thin ropes, then cut into 2 cm pieces. Mark each gnocchi with the back of a fork to create ridges that will hold the sauce.
- 5
Drop the gnocchi into boiling salted water. As soon as they float to the surface, remove them immediately with a slotted spoon.
- 6
In a pan, heat the butter until it foams and smells nutty. Toss in the sage leaves until crispy, then add the gnocchi to lightly brown them.
Frequently asked questions
How do you get this dish right?
- Use starchy potatoes to prevent the dough from becoming watery.
- Do not overwork the dough: the more you knead it, the tougher the gnocchi will be.
- The butter is ready when it stops sizzling and gives off a nutty aroma.
How long does this dish keep?
Raw gnocchi can be stored for 24 hours in the fridge on a floured tray. They can be frozen flat before being bagged.
