Gnocchi With Sage Brown Butter Sauce

Epi Curious's Note:

Published in the September 2007 restaurant issue of Bon Appetit, this recipe is from a popular Napa Valley restaurant, Cook St. Helena. this makes 6 first course or 4 main course servings.

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 4.0 pastas

• 1 ¾-2 lbs russet potatoes , peeled, cut in 1/2 inch cubes (about 5 medium)
• ½ cup parmesan cheese , freshly grated
• 1 ½ teaspoons salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• 1 large egg yolk
• 1 cup all-purpose flour
• 10 tablespoons butter , divided (1-1/4 sticks)
• ½ cup fresh sage , thinly sliced
• 1 ½ teaspoons lemon peel , finely grated (packed)

Directions:

1. Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
2. Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24 inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
3. Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper; set sauce aside.
4. Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to the surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Saute all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes.
5. DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
6. Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve.
7. Note: These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.

Reviews

[Bessie Lulu]

This is a fabulous recipe! I used pre-made gnocci and added spinach and pine nuts, and it was pure heaven. It doesn't look like a lot of sauce, but it really goes a long way. I'll double the gnocci next time! Thanks so much!