Gnocchi are really easy to make and are a great meal. You can serve them with the Brown Butter Sage Sauce describe below, Marinara sauce, Alredo sauce, grated cheese and butter or your favorite pasta sauce. 3 large or 6 small Idaho potatoes
1 teaspoon Kosher salt
1 egg, beaten
1½ cups all-purpose flour
To make Gnocchis:
1. Fill a large pan with salted water and bring to a boil.
2. Set up a cookie sheet lined with parchment paper and dusted with flour.
3. Scrub and dry the potatoes but do not peel them. Microwave on high until soft—the setting and time varies widely by microwave. Allow to cool only enough to be able to handle and peel with a sharp knife.
4. Pass potatoes through a ricer into a large mixing bowl. Sprinkle salt and flour over the potatoes. Add egg.
5. Using hands, knead quickly trying not to overwork the dough. The dough should be slightly on the wet side—though not sticky.
6. Generously flour a work surface and pinch off a small handful of dough. Using both hands, roll it into the shape of a snake. Using a sharp knife, cut into bite size pieces and lay them, separately, on the cookie sheet. Continue until finished.
5.Once water boils, add the gnocchi, a few at a time, to boiling water. Using a skimmer, retrieve the gnocchi as they rise to the surface.
Brown Butter and Sage Sauce
1. Add a knob of unsalted butter to a large sauté pan (not non-stick) and set over high heat.
2.Once the butter browns, add several leaves of chopped sage and then immediately add well-drained gnocchi.
3. Do not touch the pan for a minute or two, until one side of the gnocchi is well browned.
4. Jerk the pan forward to toss the gnocchi, and allow them to brown on another side. Slide onto a plate and sprinkle with coarse salt and pepper.
Other uses for the sauce: Boil in chicken soup; top with butter and grated cheese and brown under a broiler; toss with pesto or marinara.
1 teaspoon Kosher salt
1 egg, beaten
1½ cups all-purpose flour
To make Gnocchis:
1. Fill a large pan with salted water and bring to a boil.
2. Set up a cookie sheet lined with parchment paper and dusted with flour.
3. Scrub and dry the potatoes but do not peel them. Microwave on high until soft—the setting and time varies widely by microwave. Allow to cool only enough to be able to handle and peel with a sharp knife.
4. Pass potatoes through a ricer into a large mixing bowl. Sprinkle salt and flour over the potatoes. Add egg.
5. Using hands, knead quickly trying not to overwork the dough. The dough should be slightly on the wet side—though not sticky.
6. Generously flour a work surface and pinch off a small handful of dough. Using both hands, roll it into the shape of a snake. Using a sharp knife, cut into bite size pieces and lay them, separately, on the cookie sheet. Continue until finished.
5.Once water boils, add the gnocchi, a few at a time, to boiling water. Using a skimmer, retrieve the gnocchi as they rise to the surface.
Brown Butter and Sage Sauce
1. Add a knob of unsalted butter to a large sauté pan (not non-stick) and set over high heat.
2.Once the butter browns, add several leaves of chopped sage and then immediately add well-drained gnocchi.
3. Do not touch the pan for a minute or two, until one side of the gnocchi is well browned.
4. Jerk the pan forward to toss the gnocchi, and allow them to brown on another side. Slide onto a plate and sprinkle with coarse salt and pepper.
Other uses for the sauce: Boil in chicken soup; top with butter and grated cheese and brown under a broiler; toss with pesto or marinara.
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