Butternut Dumplings With Brown Butter And Sage Recipes
GNOCCHI WITH BROWN BUTTER AND SAGE
Provided by Marc Forgione
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
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- Bake the potatoes directly on the middle rack of the oven until very tender, about 1 hour. At the same time, place the squash, flesh-side down, on a half-sheet pan and roast until very tender, about 45 minutes.
- Split the potatoes and allow to cool slightly, or until they can be handled safely. Don't let them cool completely. Scoop the flesh of the potatoes into a large mixing bowl and smash with a potato masher.
- Scoop the squash from its skin and add to the potatoes. You should have approximately 10 ounces of potato and 20 ounces of squash. Mash them together with a hand masher until mostly smooth. There may be some small lumps. Mix in the egg, salt, and nutmeg. Then add the flour and mix with a large wooden spoon until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add more flour by the spoonful if the dough is still too moist.
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