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Gnocchi with Sage Butter Recipe

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This recipe for Gnocchi with Sage Butter is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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