Brown Butter Gnocchi with Sage

By: Circulon Culinary Team

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Ingredients

2 large of baking potatoes
1 large of egg yolk
1 teaspoon of salt
1/2 cup of all-purpose flour
4 tablespoons of butter
8 sage leaves
Freshly ground black pepper
Parmigiano-Reggiano cheese grated

Directions

  1. Pierce the potatoes with a fork & bake at 425 degrees for one hour.
  2. Halve the potatoes. Discard the skins and spoon into potato ricer.
  3. Measure 1 cup of potato & mix with egg yolk, flour & salt.
  4. Knead gently until smooth & divide dough into two pieces.
  5. Sprinkle with flour to avoid sticking, and roll each piece into a 1-inch rope. Cut into 1-inch pieces.
  6. Boil gnocchi for two minutes in well-salted water.
  7. Meanwhile, melt butter in a large nonstick skillet over medium heat & sauté sage leaves until butter turns a deep nutty brown.
  8. Add gnocchi to the butter & toss over medium-high heat for a minute or two.
  9. Serve with grated Parmigiano-Reggiano cheese.