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GNOCCHI WITH SAGE BROWN BUTTER SAUCE Recipe

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This recipe for GNOCCHI WITH SAGE BROWN BUTTER SAUCE is from Our Family 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 ¾ to 3 pounds russet potatoes (about five medium) peeled, cut into ½ inch cubes
½ cup freshly grated Parmesan cheese
1 ½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
1 large egg yolk
1 cup (or more) flour
10 tablespoons butter (1 ¼ sticks)divided
1/3 cup thinly sliced fresh sage
1 ½ teaspoons (packed) finely grated lemon peel
Directions:
Directions:
Steam potatoes until tender, about fifteen minutes. Transfer to large bowl and cool slightly, about ten minutes, then mash until smooth. Mix in next four ingredients. Add yolk, mix until blended. Gradually mix in 1 cup flour. Knead until smooth, adding more flour as needed. Line rimmed baking sheet with parchment. Divide dough into four 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.
Cook 8 tablespoons butter in medium skillet over medium high heat until butter begins to brown, about 4 minutes. Add sage and pepper. Set sauce aside..
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 one 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 five minutes.
Pour sage brown butter sauce over gnocchi, toss to coat and warm through, about one minute. Divide equally among bowls and serve.

 

 

 

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