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Gnocchi with brown butter

Recipe from: 6/24/2004 12:00:00 AM

Ingredients 7
Servings 6


  • 500
    floury potatoes
  • 2
  • 30
  • 1
    egg, whisked
  • 325
    cake flour
  • 150
    unsalted butter
  • handful of sage leaves


Cook the potatoes in boiling water until very soft.
Drain well and remove the skins.
Press the potatoes through a sieve over a mixing bowl.
Add the salt, butter, egg and 250 ml of the flour while the potatoes are still hot.
Mix lightly and turn the mixture out onto a floured surface.
Knead in just enough of the remaining flour to form a smooth, soft dough.
Knead for five minutes and divide into four pieces.
Roll each quarter into long sausages between your hands.
Cut the sausages into 2 cm pieces.
Press the pieces over the prongs of a fork to form ridges and arrange the gnocchi on a floured cloth.
Bring a large saucepan of salted water to the boil and cook the gnocchi in batches. They are cooked when they rise to the surface (two to three minutes).
Remove from the water using a slotted spoon and keep warm.
Heat the unsalted butter over medium heat and add the sage.
Fry the sage until lightly browned and crisp.
Pour the butter mixture over the gnocchi and serve.

Read more on: starch  |  sauté


Pasta e Piselli

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