Sage and Brown Butter Gnocchi

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.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 561
• Protein: 15 g
• Carbs: 72 g
• Fat: 23 g

Ingredients

• 800 g Potato ( whole, skin on )
• 200 g Wheat flour ( sifted )
• 1 piece Egg ( beaten )
• 80 g Minimum butter sweet
• 15 piece Sage fresh ( whole leaves )
• 50 g Parmesan cheese ( freshly grated )
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the potatoes

   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. Making the mash

   Pass the potatoes through a food mill onto a work surface. The pulp must be fine, dry, and completely lump-free.

3. Shaping the dough

   Add the egg, salt, nutmeg, and flour. Mix quickly without kneading to avoid developing gluten. The dough should remain supple and non-sticky.

4. Cutting the gnocchi

   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. Poaching

   Drop the gnocchi into boiling salted water. As soon as they float to the surface, remove them immediately with a slotted spoon.

6. Sautéing in brown butter

   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.

Chef's tips

• 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.

Storage

Raw gnocchi can be stored for 24 hours in the fridge on a floured tray. They can be frozen flat before being bagged.