Sometimes things turn out better the second time around. The last time I attempted to make homemade gnocchi, it was the first time I met Z’s father and mother-in-law. Here I was, trying to impress our lovely visitors by wowing them with my cooking skills and this recipe that I had made several times before literally turned into a blob of potatoes in the boiling water. Luckily I had made a killer salad and a delicious banana cream pie (which unknowingly happened to be one of Z’s father’s favorites), and we laughed it off while ordering pizza at the same time. Thankfully, this time around, the gnocchi turned out much better.
Homemade Chive Gnocchi with Browned Butter Sage Sauce
Slightly adapted from Cooking Light
- 2 (12oz.) baking potatoes, unpeeled
- 1 t. kosher salt
- 1 c. flour
- 1/4 c. chopped fresh chives, divided
- 1/4 t. freshly ground black pepper
- 2 large eggs, lightly beaten
- 5 T. butter
- 1 large garlic clove, finely chopped
- 10 fresh sage leaves
- 1/4 c. freshly grated Parmesan cheese
1. Place potatoes in a saucepan; cover with water. Bring to a boil over med-high heat. Cook for 40 minutes; drain. Cool; peel. Press potato flesh through a ricer (or if you don’t have a ricer, spread baking on a baking sheet and mash potatoes as much as you can). Spread riced or smashed potatoes onto a baking sheet; sprinkle with salt. Cool.
2. Scoop potatoes into a large bowl. Add flour, and toss. Form a well in the center of the mixture. Add 2 T. chives, pepper, and eggs; stir. Turn dough out onto a lightly floured surface. Gently knead just until dough comes together (about 1 minute).
3. Bring 6 quarts of water to a boil Cut dough into 6 equal portions. Roll each piece on the counter with your hands into a long rope (about a 1/2 inch-1 inch thick). Cut each rope into 1/2 inch pieces. Score each gnocchi with a fork.
4. Cook half of gnocchi in boiling water, until the gnocchi floats to the top (about 3 minutes). Remove each piece of gnocchi and cook the remainder of the gnocchi, removing from the water when cooked. Discard boiling water.
5. Using the same large pan that once held the boiling water and gnocchi, melt the butter over medium heat until it starts to turn a light brown color. Add garlic sage leaves until they are slightly fried. Gently add gnocchi and toss to coat with the butter sauce, slightly browning each side of the gnocchi from the heat of the pan.
6. Divide gnocchi evenly among 6 shallow bowls. Sprinkle with chives and grated cheese. Serve immediately.