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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 |
| Yields about 200 gnocchi; serves eight as a first course. |
| 3 russet potatoes or other high-starch variety (about 1-1/2 lb.) |
| Freshly grated nutmeg (about 12 downward strokes on the grater) or a generous pinch of ground |
| 9 oz. (2 cups) all-purpose flour |
| 4 oz. (8 Tbs.) unsalted butter |
| 24 medium-size fresh sage leaves |
| 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. |
| info@barringtonsoftware.com |
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