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Potato Gnocchi with Brown Butter, Sage & Parmesan



Sauce the boiled gnocchi with a simple brown butter laced with crisped sage leaves.



This recipe yields a lot of gnocchi, but you can freeze what you don't use. If you're making the

entire recipe, it's easiest to use two skillets or work in batches for browning the butter and tossing

the gnocchi.



Yields about 200 gnocchi; serves eight as a first course.



FOR THE GNOCCHI:



3 russet potatoes or other high-starch variety (about 1-1/2 lb.)

1 egg, whisked

1/4 cup heavy cream

1 tsp. salt

Freshly grated nutmeg (about 12 downward strokes on the grater) or a generous pinch of ground

nutmeg

9 oz. (2 cups) all-purpose flour



FOR THE BROWN BUTTER:



4 oz. (8 Tbs.) unsalted butter

24 medium-size fresh sage leaves

Half a lemon

Salt

Parmigiano-reggiano cheese for grating



For more instruction, watch our Video, and review the text and follow the photos and captions

starting on p. 54 of Fine Cooking #32.



Paul Bertolli, a contributing editor to Fine Cooking, is the chef and co-owner of Oliveto in Oakland,

California. Photo by Daniel Proctor. From Fine Cooking #32, pp. 54-59.

http://www.cooken.com

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