Burnt Sage Butter Sauce For Gnocchi Recipes

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GNOCCHI WITH SAGE-BUTTER SAUCE



Gnocchi with Sage-Butter Sauce image

A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!

Provided by Gina Izzy Shores

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 2

Number Of Ingredients 8

2 (12 ounce) packages potato gnocchi
¼ cup butter
1 clove garlic, minced
1 teaspoon dried sage
¼ teaspoon salt
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
  • Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g

PAN-SEARED GNOCCHI WITH BROWNED BUTTER & SAGE



Pan-Seared Gnocchi with Browned Butter & Sage image

Provided by Laura Giannatempo

Categories     Main Course

Yield six.

Number Of Ingredients 8

3/4 tsp. kosher salt; more as needed
1 recipe Potato Gnocchi
3 Tbs. unsalted butter, cut into 3 even pieces
8 Tbs. unsalted butter, cut into 1-inch cubes
18 large fresh sage leaves
1 tsp. finely grated lemon zest
Kosher salt
Freshly ground black pepper

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute.
  • Meanwhile, heat 1 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it's fine to add the gnocchi.) Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they're lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi.
  • Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.
  • Add the reserved gnocchi and the lemon zest to the pan and toss to coat well. Season to taste with salt and pepper. Serve immediately.

Nutrition Facts : ServingSize six., Calories 430 kcal, Fat 190 kcal, SaturatedFat 13 g, TransFat 22 g, Carbohydrate 52 g, Fiber 3 g, Protein 7 g, Cholesterol 90 mg, Sodium 720 mg, UnsaturatedFat 7 g

GNOCCHI WITH BROWN BUTTER AND SAGE



Gnocchi With Brown Butter and Sage image

Provided by Marc Forgione

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
3 large russet potatoes (1 1/2 to 1 3/4 pounds)
1 to 1 1/2 cups all-purpose flour, plus more for dusting
1 large egg
6 tablespoons salted butter
1 tablespoon red pepper flakes
4 sage leaves, thinly sliced
1/2 cup shaved and/or coarsely grated parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
  • Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
  • Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
  • Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
  • Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
  • Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
  • Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

GNOCCHI IN SAGE BUTTER



Gnocchi in Sage Butter image

Buttery garlic and sage sauce adds melt-in-your-mouth flavor to these feather-light but filling and oh-so-easy, homemade potato puffs from our Test Kitchen.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 8

1 pound russet potatoes, peeled and quartered
2/3 cup all-purpose flour
1 egg
1/2 teaspoon salt
Dash ground nutmeg
2 tablespoons butter
2 garlic cloves, thinly sliced
4 fresh sage leaves, thinly sliced

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm., In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.

Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 373mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

POTATO GNOCCHI IN BURNT BUTTER SAUCE



Potato Gnocchi in Burnt Butter Sauce image

Give us a cold, rainy day here at 'Avalon' and we'll say - gnocchi for lunch! It's quick, easy and tastes divine! We always keep some gnocchi on hand in the pantry - literally for a 'rainy day'! This recipe makes 2 generous serves.

Provided by Kookaburra

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

500 g potato gnocchi
1 tablespoon salt
80 g butter, cut into cubes (don't substitute oil or margarine in this recipe)
8 fresh sage leaves, roughly chopped
4 cloves garlic, roughly chopped
80 g fresh parmesan cheese, grated

Steps:

  • TO COOK GNOCCHI Bring a large pan of water to the boil.
  • Add salt.
  • Add gnocchi.
  • Cook gnocchi just until it floats to the top- DO NOT OVERCOOK, this will only take a couple of minutes.
  • Drain and divide gnocchi into serving bowls.
  • TO COOK SAUCE Start preparing the sauce while the water for the gnocchi is coming to the boil.
  • Melt butter in a small frypan over a medium heat.
  • When the butter starts to foam, tip the pan often to check the colour of the butter.
  • As soon as the butter begins to take on a golden brown tinge, add the garlic and sage.
  • Give the mixture a stir, then remove the pan immediately from the heat.
  • The sage and garlic will continue to cook in the heat of the butter and the pan, while you drain the gnocchi and divide it into serving bowls.
  • Spoon the burnt butter sauce over the gnocchi, distributing the pieces of garlic and sage evenly.
  • Using a spoon, turn the gnocchi over lightly in each bowl so that it is evenly covered with sauce.
  • Sprinkle over parmesan cheese and serve immediately.

GNOCCHI WITH SAGE AND BROWN BUTTER



Gnocchi with Sage and Brown Butter image

You can't get any more fundamental than this preparation -- the sauce calls for only two ingredients, plus a sprinkle of salt and pepper to finish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

8 tablespoons (1 stick) unsalted butter
16 sage leaves
Extra-virgin olive oil, for brushing
1 tablespoon coarse salt, plus more for seasoning
Basic Potato Gnocchi
Freshly ground pepper

Steps:

  • Heat butter in a large heavy-bottom skillet over medium-high heat until foam subsides and butter begins to brown. Add sage; cook, stirring, until leaves are crisp and butter is golden brown. Transfer sage leaves to a paper-towel-lined plate to drain. Reserve brown butter in skillet with heat off.
  • Lightly brush a rimmed baking sheet with oil; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to oiled baking sheet. Repeat process with remaining gnocchi.
  • Reheat reserved brown butter over medium heat. Add gnocchi; cook, stirring occasionally, until heated through. Season with salt and pepper. Add reserved sage leaves, and gently toss.

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1 cup Grana Padano, grated 1. Melt the butter in the pan over medium heat, lay in the sage leaves, and heat until the butter is sizzling gently. Toast the leaves for 1 minute or so. 2. Ladle in 1 cup boiling pasta water; stir the sauce and simmer for about 2 minutes. 3. Grind the black pepper directly into the sauce. 4.
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Top Asked Questions

How to cook gnocchi with burnt butter sauce?
The sage and garlic will continue to cook in the heat of the butter and the pan, while you drain the gnocchi and divide it into serving bowls. Spoon the burnt butter sauce over the gnocchi, distributing the pieces of garlic and sage evenly. Using a spoon, turn the gnocchi over lightly in each bowl so that it is evenly covered with sauce.
How do you cook gnocchi with Sage?
Repeat, in 3 batches, with remaining gnocchi. Meanwhile, melt the butter in a large frying pan over medium heat. Cook for 2-3 mins or until the butter melts and begins to foam. Add the sage and cook for 1-2 mins or until crisp. Use a slotted spoon to transfer the sage to a plate. Add the garlic, gnocchi and spinach to the pan. Season.
How do you make gnocchi with caramel?
In a pan over a medium to low heat, melt the butter with the garlic and sage until the mixture turns dark caramel in colour. Pat dry the cooked gnocchi and add to the pan.
What are the ingredients in a gnocchi?
Ingredients 1 2 (12 ounce) packages potato gnocchi 2 ¼ cup butter 3 1 clove garlic, minced 4 1 teaspoon dried sage 5 ¼ teaspoon salt 6 ¼ cup grated Parmesan cheese 7 ¼ teaspoon ground black pepper 8 2 tablespoons grated Parmesan cheese More ...

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