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Gnocchi with Sage Butter Recipe

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This recipe for Gnocchi with Sage Butter, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. russet potatoes, peeled and quartered
3 quarts water
2/3 cup all purpose flour
1 egg
1/2 tsp. salt
Dash ground nutmeg
2 tbsp. butter
2 garlic cloves, thinly sliced
4 fresh sage leaves, thinly sliced

Directions:
Directions:
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring water to a boil. Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, nutmeg and 1/2 tsp. salt; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough. Divide dough into four portions. On a floured surface, roll portions into 1/2" thick ropes; cut into 3/4" pieces. Press and roll each piece with a floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm. In a large heavy saucepan, cook butter over med. heat for 3 minutes. Add garlic and sage; cook for 2-4 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat. Serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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