Lately, I’ve been turning to comfort foods. Things that stick to the ribs a bit and make you feel a moment of warmth. The tricky part is avoiding going out when I don’t need to. A lot of my cooking has been focused around using things I have on hand. As much as I love seeing the friendly faces at my small neighborhood market, it is incredibly irresponsible to be making my regular, frequent market runs. Aside from the health and wellness element, it’s exhausting to see the empty and boarded up windows of my favorite establishments. While a lot of people have come together, others are showing their worst—doing things like hoarding goods. I would rather focus on the togetherness right now and think the best of people, even if that does mean burying my head in the sand a bit.
I’m a firm believer that the most comforting foods are served in bowls. The simplicity and versatility of this recipe means, there is an excellent chance you’ve got what you need on hand to make a variation of this. The Gnocchi can be topped with all sorts of kitchen staples, so while the browned butter and crispy sage are delicious, feel free to use what you’ve got! The dough can last a couple of days in the fridge, and unused portions can be frozen and used for a later meal.
Gnocchi with Brown Butter Sage Sauce
- Salt and Pepper
- 3/4 cups AP Flour
Brown Butter Sage Sauce
- 1/2 Cup Unsalted Butter (Or one stick)
- 1 bundle Fresh Sage Leaves
Grated Parmesan Cheese
- Using a pot with a steaming basket, steam the potatoes until fork tender. If you do not have a steaming basket, you can also bake the potatoes in 400° Oven for about 45 minutes. Once the potatoes are softened, cut them in half and allow the steam to escape. Once cooled, rice the potatoes through a ricer or use the broad side of a grater.
- Starting with about 1/4 cup of the flour, sprinkle over the potatoes and begin to knead and work the dough together. Gradually add the remaining flour a little at a time, paying close attention to the moisture of the dough. Mix the dough just until it comes together. Test a small piece in a boiling pot of salted water. If the piece holds its shape, then the dough is ready, if not, add a little more flour and knead the dough a bit more.
- Once the dough is ready, roll out into 1/2 inch thick ropes and cut into 1/2 long pieces. Using a Gnocchi board or the fork's tines, roll the pieces over, creating the iconic ridges. Place the rolled pieces on a parchment-lined baking sheet. Make sure to space them apart to prevent sticking together. Working in batches, gradually add a few pieces into the water at a time. Give a gentle stir, and be sure to keep the water at a low boil. Once the pieces float, they are finished. Scoop out and repeat with the remaining pieces.
Brown Butter Sage Sauce
- Working in a medium-sized saucepan, melt the butter down over medium heat. Once the butter has melted, stir and scrape along the bottom to prevent any bits from sticking. The butter will foam up and then calm down a bit. Be careful not to burn the butter. Once there are browned bits, and the butter is giving off a nutty aroma, remove from heat and add the sage leaves. Mix in the leaves and let them crisp up in the butter. Once the sage has crisped, Spoon the browned butter mixture over the Gnocchi and top with fresh parmesan cheese. Enjoy immediately.
Pasta making of any kind requires full attention and is an excellent and delicious distraction. I hope that this time at home allows you to try new things and become more creative in the kitchen. Until next time, all the best. Stay healthy and at home if you’re able to.