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Potato Gnocchi with Sage Butter Sauce Recipe

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This recipe for Potato Gnocchi with Sage Butter Sauce, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Albis
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. boiling or baking potatoes, washed (boil potatoes in their skin)
2 eggs
1/2 tsp. salt
1 1/2 cups or more all-purpose flour
1 cup Parmesan cheese
1 tbsp. olive oil

Sage Butter
1 lb. unsalted butter
5 to 6 fresh sage leaves
salt and freshly ground black pepper

Directions:
Directions:
Place the potatoes in a pot, cover with cold water and bring to a boil. Cook until the potatoes are easily pierced with a fork, 20 to 25 minutes. Peel while hot. Cool the potatoes and put through a ricer or mash by hand till there are no lumps. (You may use a food mill but not a food processor).

Sprinkle a pastry board with flour. Add the egg and salt to the potatoes, mix and turn onto the flour board. Add a little olive oil. Add 1 1/2 cups of the flour and start kneading the dough, adding more flour as necessary to prevent sticking. As soon as the mixture holds together to make a soft, smooth dough, stop kneading. The dough shouldn't be handled too much.

Sprinkle the board with more flour. Have a tray ready covered with kitchen towels. To form the gnocchi, divide the dough into 8 pieces. Working on the floured board, roll each piece into a cylinder about 3/4 inch think and cut each into 1 inch lengths. Gently roll each piece along the lines of a fork to create a ridged and slightly curled shell-like shapes. Set gnocchi, without touching, on the trays and keep in a cool place until ready to cook. Don't let sit longer than 45 minutes.

To cook the gnocchi, bring 4 to 6 quarts of water to boil. Add the gnocchi, stir in 2 tbsps. of salt and cook until the gnocchi rises to the surface of the water, 3 to 4 minutes. Do not overcook as I once did, it isn't pretty. Drain well, toss with the sage butter and sprinkle generously with the Parmesan cheese. Serve immediately.

Sage Butter
In a small sauce pan, melt the butter over low heat. Add the sage leaves and cook gently without allowing the butter to brown, about 5 minutes.

Remove from the stove, season with the salt and pepper and allow the butter to cool. When cool, remove the sage leaves.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I recieved this recipe during a 5 week Italian cooking class at the Institute of Culinary Education in New York City. It isn't the easiest recipe but it is very good.

 

 

 

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