Rustic Gnocchi with Sage Brown Butter Sauce

There’s something magical about making your own gnocchi at home, and I can’t think of a better way to indulge than with Rustic Gnocchi with Sage Brown Butter Sauce. Growing up, my grandmother would whip up her homemade gnocchi on special occasions, and the aroma of the sage butter sauce would fill our kitchen, drawing everyone in. The laughter, chatter, and anticipation created an atmosphere that was just as comforting as the meal itself. Today, I find myself recreating those cherished memories, rolling the dough and shaping each piece with love. This dish is not just about the ingredients; it’s about connection, tradition, and savoring the incredible flavors that come together in every bite.

Essential Ingredients for Rustic Gnocchi with Sage Brown Butter Sauce

The ingredients for Rustic Gnocchi with Sage Brown Butter Sauce are simple yet essential, working harmoniously to create a delightful dish. Each ingredient plays a crucial role in achieving the right texture and flavor. The key players are the fluffy potatoes, which provide the base, and the sage, which brings aromatic depth to the brown butter sauce. Together, they create a dish that is both comforting and sophisticated.

• 1.5 pounds of russet potatoes: About 2 medium potatoes. These starchy potatoes are perfect for gnocchi as they provide a fluffy texture.
• Kosher salt: Essential for seasoning the water and the gnocchi itself, enhancing the overall flavor.
• ½ to ¾ cup of all-purpose flour: This helps bind the gnocchi, giving it structure. Adjust as needed based on the moisture of the potatoes.
• 1 egg: This acts as a binding agent in the gnocchi dough, helping it to hold its shape.
• 4 tablespoons of butter: For the brown butter sauce, providing richness and a nutty flavor.
• 15 to 20 fresh sage leaves: The star of the sauce, adding an earthy, aromatic essence that complements the gnocchi beautifully.
• Red pepper flakes: Optional, for a little kick to the sauce, balancing the richness of the butter.
• Parmesan cheese: Grated or shaved, adding a savory finishing touch to the dish.

The Method for Rustic Gnocchi with Sage Brown Butter Sauce

Making Rustic Gnocchi with Sage Brown Butter Sauce is a delightful and rewarding process. Follow these steps carefully to create perfectly tender gnocchi paired with a rich sauce that will make your taste buds sing!

1. Preheat your oven to 375ºF. Start by pricking the potatoes all over with a fork. This will allow steam to escape while they bake. Pour a small mound of Kosher salt in the center of a rimmed baking sheet to create a bed for the potatoes. Nestle them on top of the salt. Bake until they are tender, which should take about 45 minutes to 1 hour. You want them completely soft!

2. Once the potatoes are baked and still warm, it’s time to peel them. The skins should come off easily, but feel free to use a paring knife for any stubborn bits. After peeling, chop the warm potatoes into large chunks and press them through a ricer on to a lightly floured work surface. This will give you that fluffy texture needed for good gnocchi. Let the riced potatoes cool for about 3 to 4 minutes.

3. While the potatoes are cooling, bring a large pot of water to a boil and add two generous pinches of Kosher salt. Make a well in the center of the riced potatoes on your work surface. Sprinkle ½ cup of flour around the well, then crack the egg into the center. Using a fork, beat the egg in a circular motion, gradually pulling in some of the flour and potato from the sides. Continue until the egg is fully incorporated.

4. Now it’s time to knead! Gently knead the dough with your hands just until it comes together. If it’s too sticky, you can add more flour in small amounts until it becomes smooth. Be careful not to overwork the dough; this can make the gnocchi tough. Pinch off a small bit of dough and toss it into the boiling water to test if it holds its shape. If it falls apart, knead in a bit more flour and test again.

5. Divide the dough into four pieces. Roll each piece into a rope about ½ inch thick. Cut each rope into ½-inch lengths to form individual gnocchi pieces. Place them on a parchment-lined baking sheet and set aside while you prepare the sauce.

6. In a large skillet, melt the butter over medium heat. Cook it until it turns a light brown color and develops a nutty aroma. This is the secret to a delicious brown butter sauce! Add the sage leaves to the skillet and let them sizzle for about 1 minute, then take the sauce off the heat.

7. Now, drop the gnocchi into the boiling water. They’re ready when they float to the surface, usually within 30 seconds to 1 minute. Once they’re floating, use a slotted spoon to scoop them directly into the brown butter sauce.

8. Return the skillet to medium-low heat. Toss the gnocchi in the brown butter sauce. Add a pinch of red pepper flakes to taste and two tablespoons of the gnocchi cooking water to help combine everything. Remove from heat and top with Parmesan cheese. For a lovely presentation, shave some cheese with a vegetable peeler.

9. To serve, spoon the gnocchi into shallow bowls, topping with additional Parmesan cheese as desired. Enjoy this delightful dish warm and fresh!

Recipe Variations about Rustic Gnocchi with Sage Brown Butter Sauce

If you’re feeling adventurous, there are plenty of ways to put your own twist on Rustic Gnocchi with Sage Brown Butter Sauce. Here are some variations to consider:

• Adding Vegetables: Incorporate sautéed vegetables like spinach or mushrooms into the sauce for additional flavor and nutrition.
• Using Different Herbs: Experiment with herbs like thyme or rosemary for a different aromatic touch in the brown butter sauce.
• Making it Vegan: Replace butter with a plant-based substitute and omit the egg to create a vegan-friendly version.
• Using Sweet Potatoes: For a sweeter flavor, substitute russet potatoes with sweet potatoes in the gnocchi.
• Spice it Up: For more heat, add more red pepper flakes or incorporate some sautéed chili peppers into the sauce.
• Cheese Variations: Experiment with different cheeses like asiago or pecorino for a unique finish.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days; just reheat gently.
• Freezing: You can freeze uncooked gnocchi on a baking sheet and then transfer them to a bag once frozen for later use.
• Pairing: Serve with a side salad or some rustic bread for a complete meal.

Accompaniments for Rustic Gnocchi with Sage Brown Butter Sauce

When it comes to serving Rustic Gnocchi with Sage Brown Butter Sauce, there are several delightful accompaniments to enhance your meal:

• Side Salads: A crisp arugula salad with lemon vinaigrette pairs beautifully with the richness of the gnocchi.
• Garlic Bread: Serve with warm garlic bread for an extra comforting touch.
• Seasonal Vegetables: Roasted or steamed seasonal vegetables can add color and nutrition to your plate.
• Wine Pairing: A light white wine or sparkling water can refresh your palate as you enjoy this dish.
• Occasions: This dish is perfect for special occasions like family gatherings, anniversaries, or cozy dinners at home.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to three days, to be enjoyed later.
• Seasonal Pairings: Consider enjoying this dish in the fall when sage is abundant, but it can be enjoyed year-round!

FAQ

Conclusion

Rustic Gnocchi with Sage Brown Butter Sauce is truly a comforting dish that marries the fluffy texture of homemade gnocchi with the rich, nutty flavors of brown butter and aromatic sage. It’s a celebration of simple ingredients and the joy of cooking from scratch. I encourage you to give this recipe a try; you’ll find that not only is it delicious, but it’s also a wonderful way to connect with your loved ones over a shared meal. Let the warmth of this dish fill your home and your heart.

Rustic Gnocchi with Sage Brown Butter Sauce

The ultimate comfort food, Rustic Gnocchi with Sage Brown Butter Sauce is a delightful dish where fluffy gnocchi meets a rich, nutty brown butter sauce, infused with earthy sage. Perfect for a cozy dinner or family gathering, this easy weeknight meal will have everyone coming back for seconds!

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Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1.5 pounds Russet potatoes about 2 medium potatoes
• Kosher salt to taste
• ½ to ¾ cup All-purpose flour plus more as needed
• 1 Egg
• 4 tablespoons Butter
• 15 to 20 Fresh sage leaves depending on size
• Red pepper flakes to taste
• Parmesan cheese grated or shaved

Equipment

• Oven
• Baking Sheet
• Skillet
• Large Pot
• Grater
• Peeler
• Chef's Knife
• Wooden Spoon

Method

 

1. Preheat your oven to 375ºF. Start by pricking the potatoes all over with a fork. This will allow steam to escape while they bake. Pour a small mound of Kosher salt in the center of a rimmed baking sheet to create a bed for the potatoes. Nestle them on top of the salt. Bake until they are tender, which should take about 45 minutes to 1 hour. You want them completely soft!
2. Once the potatoes are baked and still warm, it’s time to peel them. The skins should come off easily, but feel free to use a paring knife for any stubborn bits. After peeling, chop the warm potatoes into large chunks and press them through a ricer on to a lightly floured work surface. This will give you that fluffy texture needed for good gnocchi. Let the riced potatoes cool for about 3 to 4 minutes.
3. While the potatoes are cooling, bring a large pot of water to a boil and add two generous pinches of Kosher salt. Make a well in the center of the riced potatoes on your work surface. Sprinkle ½ cup of flour around the well, then crack the egg into the center. Using a fork, beat the egg in a circular motion, gradually pulling in some of the flour and potato from the sides. Continue until the egg is fully incorporated.
4. Now it’s time to knead! Gently knead the dough with your hands just until it comes together. If it’s too sticky, you can add more flour in small amounts until it becomes smooth. Be careful not to overwork the dough; this can make the gnocchi tough. Pinch off a small bit of dough and toss it into the boiling water to test if it holds its shape. If it falls apart, knead in a bit more flour and test again.
5. Divide the dough into four pieces. Roll each piece into a rope about ½ inch thick. Cut each rope into ½-inch lengths to form individual gnocchi pieces. Place them on a parchment-lined baking sheet and set aside while you prepare the sauce.
6. In a large skillet, melt the butter over medium heat. Cook it until it turns a light brown color and develops a nutty aroma. This is the secret to a delicious brown butter sauce! Add the sage leaves to the skillet and let them sizzle for about 1 minute, then take the sauce off the heat.
7. Now, drop the gnocchi into the boiling water. They’re ready when they float to the surface, usually within 30 seconds to 1 minute. Once they’re floating, use a slotted spoon to scoop them directly into the brown butter sauce.
8. Return the skillet to medium-low heat. Toss the gnocchi in the brown butter sauce. Add a pinch of red pepper flakes to taste and two tablespoons of the gnocchi cooking water to help combine everything. Remove from heat and top with Parmesan cheese. For a lovely presentation, shave some cheese with a vegetable peeler.
9. To serve, spoon the gnocchi into shallow bowls, topping with additional Parmesan cheese as desired. Enjoy this delightful dish warm and fresh!

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.