Anti-Pesto Gnocchi with Sage Butter
Light, fluffy potato gnocchi served with a fragrant brown butter and sage sauce. This comforting dish is designed to be the ultimate protector against garden invaders (pests, that is). It's a simple, elegant meal that highlights fresh ingredients and a classic Italian flavor profile.
Directions
- 1
Boil the potatoes in their skins until very tender, about 30-40 minutes. Drain and let cool slightly, then peel while still warm.
- 2
Pass the peeled potatoes through a potato ricer or mash thoroughly with a fork until no lumps remain. Spread on a clean surface to cool for 10 minutes.
- 3
Gather the riced potatoes into a mound and make a well in the center. Add the flour, egg, salt, and nutmeg to the well.
- 4
Gently mix the ingredients with your hands, bringing the dough together until just combined. Do not overwork the dough, or the gnocchi will be tough.
- 5
Divide the dough into 4-6 portions. Roll each portion into a long rope, about 3/4-inch thick, on a lightly floured surface.
- 6
Cut the ropes into 3/4-inch pieces. You can leave them as is or gently roll each piece over the tines of a fork to create ridges.
- 7
Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches (do not overcrowd) and cook for 2-3 minutes, or until they float to the surface. Allow them to cook for an additional 30 seconds after floating.
- 8
While the gnocchi cook, melt the butter in a large skillet over medium heat. Cook, swirling occasionally, until the butter turns a light golden-brown and smells nutty (about 5-7 minutes).
- 9
Add the sage leaves to the brown butter and cook for 1 minute until fragrant and slightly crispy. Be careful not to burn the sage.
- 10
Using a slotted spoon, transfer the cooked gnocchi directly from the pot to the skillet with the sage butter. Toss gently to coat.
- 11
Stir in the Parmesan cheese and season with black pepper. Serve immediately, garnished with more Parmesan cheese.