Gnocchi With Sage And Brown Butter Recipes

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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.

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 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

RICOTTA GNOCCHI WITH SAGE AND BROWN BUTTER



Ricotta Gnocchi with Sage and Brown Butter image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

3/4 cup all-purpose flour, plus more for dusting
1/2 cup freshly grated Parmesan
1 lemon, zested
1/2 teaspoon kosher salt
1 cup drained whole-milk ricotta
1 large egg
8 tablespoons (1 stick) unsalted butter
15 large sage leaves
Kosher salt and freshly ground black pepper
1/4 cup fresh lemon juice
1/3 cup freshly grated Parmesan cheese

Steps:

  • For the gnocchi: Combine the flour, Parmesan, lemon zest and salt in a medium bowl. Add the ricotta and egg. Mix well with a wooden spoon or your fingers until the dough just comes together, taking care not to overwork the dough, which could cause it to become tough.
  • Scrape the dough onto a well-floured work surface and pat into a rough square. Cut the dough into fourths with a bench scraper or knife. Gently roll each piece into a foot-long rope about an inch in diameter, flouring as needed to prevent the dough from sticking to the work surface. Cut each rope into 1/2-inch pieces with a bench scraper or knife and set aside.
  • For the sauce: Heat 6 tablespoons of the butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add the sage leaves and cook until crisp, 30 seconds. Season with salt and pepper, then stir in 1/2 cup water, the lemon juice and remaining 2 tablespoons of butter.
  • Remove from the heat and sprinkle in the Parmesan while turning the gnocchi. Let the sauce ingredients emulsify and form a silken coating, about 1 minute. Add more water if the skillet looks too dry. Spoon the gnocchi and sauce into shallow bowls and serve immediately.

SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE



Sweet Potato Gnocchi with Brown Butter and Sage image

These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.

Categories     Pasta     Appetizer     Vegetarian     Parmesan     Ricotta     Sweet Potato/Yam     Fall     Winter     Sage     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10-12 servings

Number Of Ingredients 8

2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)
2 tablespoons (packed) golden brown sugar
2 teaspoons plus 2 tablespoons salt
1/2 teaspoon freshly ground nutmeg
2 3/4 cups (about) all purpose flour
1 cup (2 sticks) unsalted butter
6 tablespoons chopped fresh sage plus whole leaves for garnish

Steps:

  • Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
  • Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
  • Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
  • Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
  • Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
  • Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

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

GNOCCHI WITH BROWN BUTTER AND SAGE



Gnocchi with Brown Butter and Sage image

These light, tender gnocchi are a great use for leftover mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 10

2 1/2 cups cold leftover mashed potatoes
1 large egg yolk
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon salt
3 tablespoons unsalted butter
Pinch freshly ground black pepper
8 fresh sage leaves, finely sliced
1/4 cup grated Parmesan cheese

Steps:

  • In a medium bowl, combine potatoes, egg yolk, lemon zest, olive oil, flour, and 3/4 teaspoon salt. Using a wooden spoon, stir until incorporated. Divide dough into fourths. Line a baking sheet with parchment paper.
  • On a lightly floured work surface, roll 1/4 of the dough into a 3/4-inch-diameter log. Cut the log into 3/4-inch-long pieces. Pick up one piece of dough, and press onto the back of a fork with your thumb. Still using your thumb, roll dough off fork, forming a "C" shape; the indentations from the tines should be visible. Place the gnocchi on the prepared baking sheet. Repeat process with the remaining pieces of dough, arranging finished gnocchi in a single layer. Repeat with the remaining 3 portions of dough.
  • Fill a large saucepan with water, and add 2 teaspoons salt; bring to a boil. Have ready a colander set over a bowl. Add 1/4 of the gnocchi, and cook until they float to the top, 1 to 2 minutes. Using a slotted spoon, transfer cooked gnocchi to the colander. Cook the remaining gnocchi.
  • Place a large saute pan over medium-high heat. Add butter. When butter begins to brown, about 2 minutes, add pepper and the remaining 1/4 teaspoon salt. Increase heat to high. Add the gnocchi and sage. Cook, stirring occasionally, until the sage has wilted and the gnocchi have heated through, 1 1/2 minutes. Serve immediately, with a sprinkle of Parmesan cheese.

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.

PAN-SEARED GNOCCHI WITH BROWNED BUTTER AND SAGE



Pan-Seared Gnocchi With Browned Butter and Sage image

from Fine Cooking #90. I've also posted the Potato Gnocchi recipe on this site. I think these are too rich for a main course, but they make for a killer side dish!!!

Provided by jenpalombi

Categories     Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 teaspoon kosher salt, more as needed
2 lbs potato gnocchi (I have a gnocchi recipe posted - 1 recipe of that is just right)
3 tablespoons unsalted butter, cut into 3 even pieces
8 tablespoons unsalted butter, cut into 1-inch cubes
18 large fresh sage leaves
1 teaspoon finely grated lemon zest
kosher salt
fresh ground black pepper

Steps:

  • Cook the Gnocchi:.
  • 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 inches 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 teaspoons 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.
  • Make the Sauce:.
  • 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 : Calories 186.8, Fat 21.1, SaturatedFat 13.4, Cholesterol 56, Sodium 293.6, Carbohydrate 0.1, Protein 0.2

AWESOME GNOCCHI WITH PEAS, TOMATOES, AND SAGE BROWN BUTTER



Awesome Gnocchi With Peas, Tomatoes, and Sage Brown Butter image

I combined Mario Batali's basic gnocchi recipe with a sauce from Food and Wine magazine. Mario's recipe for gnocchi - definitely the best (and I've tried many). My wife calls them "little pillows of deliciousness". The ice bath may seem like an extra step, but I think its the trick to the whole thing. Definitely awesome gnocchi!

Provided by Chef Art

Categories     European

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs russet potatoes
2 cups flour
2 large eggs
kosher salt
1/2 cup canola oil
8 tablespoons unsalted butter
20 large sage leaves
4 tablespoons fresh parsley, chopped
2 lemons, zest of, finely grated
2 cups frozen peas
2 pints cherry tomatoes
fresh ground pepper
1 cup parmesan cheese, freshly grated

Steps:

  • Put potatoes in a large pot (skins on), cover with water, and bring to a boil. Reduce heat and cook at a low boil until the potatoes are tender, about 45 minutes - drain.
  • While potatoes are still warm, peel off skins and discard. Pass all potatoes through a ricer onto a clean counter/work surface.
  • Bring 6 quarts of water to a boil in a large pot with 1 tablespoon of salt. Setup an ice bath nearby (large bowl filled with water and ice cubes to keep water very cold).
  • Make a well in the center of the riced potatoes, then sprinkle all over with flour. Break the eggs into the center of the well. Add salt (1 tsp.). Using a fork, blend egg and salt together, then incorporate flour and potatoes (like making pasta). Once the dough begins to come together, begin kneading lightly until it forms a ball, then knead for another 4 minutes, or until the dough is dry to the touch.
  • Divide the dough into 6 balls. Roll one ball into a rope 3/4 inch in diameter, and cut into 1-inch pieces. Roll each piece down the back of a fork to create ridges (or against the back of a gnocchi ridger). Drop gnocchi into the boiling water and cook until they float to the surface, about 1 minute. Use a slotted or strainer spoon to transfer from boiling water to the ice bath. Repeat with the remaining 5 balls (do not try to cook all gnocchi at once). Add ice to the ice bath as needed (ice will melt as you add hot gnocchi).
  • When all gnocchi have been cooked and cooled in the ice bath, transfer gnocchi to another bowl using a slotted or strainer spoon and toss with the canola oil. Place in fridge until ready to use (up to 48 hours). NOTE: I strongly recommend using the ice bath, even if you plan on eating them immediately. By cooling them in the ice bath and then reheating them all at once, it allows all of the gnocchi to reheat simultaneously and evenly.
  • When ready to serve, bring 6 quarts of water to a boil with 2 tablespoons of salt.
  • Drop gnocchi into the boiling water and cook until they float to the surface (about 1-3 minutes). Remove using a slotted or strainer spoon and set aside.
  • Melt the butter in a large, deep saute pan. Add the sage and parsley and cook over MEDIUM-HIGH heat until sage is crisp and butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well.
  • Add the peas, tomatoes, and a generous pinch of salt and freshly ground pepper to taste and cook, tossing until heated through, about 2-5 minutes. Add the parmesan cheese, transfer to a warmed serving dish, and serve immediately.

Nutrition Facts : Calories 774.9, Fat 41, SaturatedFat 14.6, Cholesterol 125.9, Sodium 354.9, Carbohydrate 82.9, Fiber 9.4, Sugar 7.4, Protein 21

GNOCCHI WITH SAGE BROWN BUTTER SAUCE



Gnocchi with Sage Brown Butter Sauce image

Provided by Cook St. Helena

Categories     Potato     Appetizer     Steam     Parmesan     Sage     Nutmeg     Boil     Bon Appétit

Number Of Ingredients 10

1 3/4 to 2 pounds russet potatoes (about 5 medium), peeled, cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 large egg yolk
1 cup (or more) all purpose flour
10 tablespoons (1 1/4 sticks) butter, divided
1/3 cup thinly sliced fresh sage
1 1/2 teaspoons (packed) finely grated lemon peel

Steps:

  • Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
  • Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24-inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
  • Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. Set sauce aside.
  • Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Sauté all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes. DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
  • Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve

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2020-09-23 Instructions. Place above ingredients in a sauce pan over medium heat until butter turns dark brown color. You can also microwave 1 minute at a time until the butter turns slightly brown- careful not to burn! Author: Elena. Prep Time: 5. Cook Time: 5. Category: Savory. Method: Italian. Cuisine: Italian.
From cucinabyelena.com


GNOCCHI IN GARLIC BROWNED BUTTER SAGE SAUCE - GRUMPY'S …
2013-10-12 Prepare gnocchi according to recipe or package instructions. Place butter in large saucepan over medium heat. Once butter starts to bubble, place garlic and chopped sage leaves in skillet. Cook until garlic softens and sage begins to crisp.Add gnocchi in skillet. Cook over a slightly higher heat until gnocchi have crisped up.
From grumpyshoneybunch.com


SWEET POTATO GNOCCHI WITH BURNT BUTTER AND SAGE
In a medium sized saucepan, heat 30 ml (2 Tbsp) of the butter over medium heat. Add the sage and fry until crispy. Remove from the butter and set aside. Add the rest of the butter and heat until bubbling. Keep heating until the butter starts to brown slightly. Toss the gnocchi in the butter and stir in the garlic and cook for 1 – 2 minutes.
From foodloversmarket.co.za


PAN FRIED GNOCCHI WITH SAGE, LEMON, AND BROWN BUTTER
2022-02-24 Pan Fried Gnocchi With Sage, Lemon, and Brown Butter. by Marcella DiLonardo. February 24, 2022. 5.0 (11 ratings) Rate this recipe PREP TIME. 10 min. COOK TIME. 10 min. YIELDS. 4 servings. This simple pan fried gnocchi comes together in under 30 minutes and is the perfect weeknight pasta dish. It gets its flavour by browning the butter first, which gives a …
From foodnetwork.ca


PAN SEARED GNOCCHI WITH BROWN BUTTER AND SAGE - BEAR NAKED FOOD
2015-08-19 Add in gnocchi, sprinkle a pinch of salt and seared each side, until lightly browned. Transfer to plate and repeat with the remaining gnocchi. Clean the pan and add in 2 tbsp unsalted butter. When the butter is melted, add in sage leaves and cook until butter turns light brown and the sage leaves turn dark and crispy.
From bearnakedfood.com


HOMEMADE GNOCCHI WITH BROWNED BUTTER SAGE AND PARMESAN
Remove with a slotted spoon and transfer to a bowl. To make the butter, put the butter in a large stainless steel skillet. Over medium low heat, cook until the butter is golden brown, and smells nutty. Add the sage leaves and cook for a minute. Remove. Add the gnocchi to the pan and let cook until lightly browned. Add the lemon juice.
From tinyredkitchen.com


GNOCCHI WITH LEMONY SAGE BROWN BUTTER SAUCE - GIMME SOME OVEN
2019-05-21 Continue to cook for 2-3 minutes until the butter has turned a light brown color and the sage leaves are crispy. (Keep a very close eye on the butter so that it does not burn!) Remove pan from the heat. Add in the cooked (and drained) gnocchi, plus the zest and juice (about 1-2 tablespoons) of the lemon.
From gimmesomeoven.com


BROWN BUTTER GNOCCHI WITH SAGE AND WALNUTS - THE FOREIGN FORK
2020-01-18 In a separate pan, brown the butter according to the instructions above. Once the butter is starting to brown, add the walnuts and half of the sage. Stir over the heat until the walnuts are toasted, about 7-8 minutes. Add the gnocchi back into the pan along with the rest of the sage. Sprinkle the gnocchi with salt and parmesan to taste.
From foreignfork.com


GNOCCHI WITH BROWNED BUTTER & CRISPY SAGE LEAVES.
2021-10-26 Add sage leaves to melted butter. Continue to cook butter until browned and nutty smelling. Do not overbrown. Remove from heat and drain contents of pan into bowl. Meanwhile bring pot of water to a boil. Add gnocchi and cook 3 minutes for fresh made Gnocchi or according to package directions.
From theartofdoingstuff.com


GNOCCHI WITH SAGE BROWN BUTTER SAUCE RECIPE | BON APPéTIT
2007-08-31 Step 1. Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 …
From bonappetit.com


HOW TO MAKE A BROWN BUTTER AND SAGE SAUCE | KITCHN
2020-10-22 Fry the sage. Add the sage leaves to the pan and cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt as needed. Use the sage sauce on pasta, tortellini, ravioli, gnocchi, or risotto.
From thekitchn.com


CAULIFLOWER GNOCCHI BROWN BUTTER SAGE SAUCE (PALEO, GF)
2020-02-26 In a separate skillet, pan fry the prosciutto over medium heat in a single layer until crisp on both sides, about 6 minutes total, flip after 3 minutes. Use a spatula to flip the gnocchi and cook about 5 minutes additional. Toss the skillet every minute or so. Then flip them again to pan roast for about 4 minutes.
From iheartumami.com


SHEET PAN GNOCCHI DINNER WITH BROWN BUTTER AND SAGE
Instructions. Preheat the oven to 450°F. Meanwhile, mix together the gnocchi, squash, shallots, olive oil, salt, and pepper. Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Bake until the squash is tender, about 25 minutes. Meanwhile, mix the ricotta with salt and pepper to taste.
From cookthestory.com


GNOCCHI WITH BROWN BUTTER AND SAGE - GOOD LIFE EATS
2019-10-05 Place a colander in a large bowl and set aside. Drop about 1/4 of the gnocchi into the boiling water and cook until it floats to the top, about 1-2 minutes. Scoop the gnocchi out of the pot with a slotted spoon and place in the colander to drain. Repeat with the remaining dough. Once you boil up your gnocchi, you can take it to the next level ...
From goodlifeeats.com


GNOCCHI WITH SAGE (BUTTER SAUCE RECIPE) - AFRICAN FOOD NETWORK
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.
From afrifoodnetwork.com


BROWN BUTTER GARLIC FRIED GNOCCHI - THE RECIPE CRITIC
2021-03-19 In a medium sized skillet over medium hight heat add the olive oil. Add in the gnocchi and fry until golden for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside. Add in the butter. Whisk until it starts to froth turns brown. Remove from the heat and add the garlic and thyme.
From therecipecritic.com


GNOCCHI WITH BROWN BUTTER AND SAGE RECIPE | DELICIOUS. MAGAZINE
Method. Drop the shaped, uncooked gnocchi into a large pan of boiling salted water. Meanwhile, melt the butter in a large non-stick frying pan. When it’s foaming, add the sage leaves and fry until they start to turn crisp. The butter will also start to develop small brown flecks in it and smell biscuity. Once you’ve drained the gnocchi, add ...
From deliciousmagazine.co.uk


HOMEMADE GNOCCHI IN A BROWN BUTTER SAGE SAUCE | THE NOVICE CHEF
2021-06-29 Instructions. In a food processor, combine all ingredients (potato flakes, flour, water, eggs, melted butter, salt, oregano and black pepper). Mix at low speed until dough forms. Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed.
From thenovicechefblog.com


GNOCCHI WITH SAGE-BUTTER SAUCE RECIPE | ALLRECIPES
A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal! ...
From avize.aussievitamin.com


GNOCCHI WITH BROWN BUTTER AND SAGE - RECIPE DIARIES
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.
From recipe-diaries.com


EGGLESS GNOCCHI IN BROWN BUTTER AND SAGE - RAKS KITCHEN
2020-08-18 Gnocchi in brown butter and sage: Heat a pan with butter. Once it melts, add well crushed garlic in medium flame. Add Sage too. Cook until you see the butter brown, taking care it doesnt turn black. Add some pepper and the cooked gnocchi to it. Toss or stir to coat the butter all over the gnocchi.
From rakskitchen.net


GNOCCHI WITH BROWN BUTTER AND SAGE - NICKY'S KITCHEN SANCTUARY
2022-03-28 Remove the gnocchi from the pan with a slotted spoon and place in a bowl. Heat the olive oil in a frying pan over a medium-high heat. Add the gnocchi, plus a pinch of salt and pepper and fry the gnocchi for 5-6 minutes, turning oven, until the gnocchi is brown all over. Remove the gnocchi from the pan and place in a bowl.
From kitchensanctuary.com


BUTTERNUT SQUASH GNOCCHI WITH BROWN BUTTER SAGE AND WALNUTS
2019-12-23 Using a slotted spoon, transfer gnocchi to a large plate. Cook butter in heavy large skillet over medium heat just until golden, stirring often, about 4-5 minutes. Add sage and cook for 2 minutes until crips. Add gnocchi and cook until heated through and coated with butter, about 5 minutes. Season with salt and pepper to taste.
From beyondsweetandsavory.com


POTATO GNOCCHI WITH BUTTER SAGE SAUCE - LIDIA
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.
From lidiasitaly.com


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