Potato gnocchi with brown oil and sage – detailed cooking recipe. Share with friends: 
Dish Photography: David Maloche Time: 1 hour. 50 minutes Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Gnocchi
- Coarse salt
- 3 large potato tubers (700 – 800 gr.)
- 1 – 1.5 tbsp. premium wheat flour, plus more for sprinkles
- 1 large egg
Sage sauce
- 6 tbsp. l (90 gr.) Butter
- 1 tbsp. l dried pepper flakes
- 4 sheets of sage, cut into thin strips
- 1/2 tbsp. coarsely grated parmesan cheese
Recipes with similar ingredients: potatoes, premium flour, eggs, red flakes, sage, parmesan, brown butter, gnocchi (dumplings)
Recipe preparation:
- Cook gnocchi: preheat the oven to 190 ° C. Pour salt onto a baking sheet. Prick potatoes with a fork in several places, put on a baking sheet and cover with plenty of salt, this will help the potato not burn, and draw out excess moisture. Bake potatoes until tender, about 45 minutes. Then cool the potatoes.
- Peel the potatoes and place in a vegetable press or wipe through a sieve. Put mashed potatoes on sprinkled flour work surface and leave for 3 – 4 minutes. cool.
- Smooth mashed potatoes over the entire surface. Beat egg with 1/2 tsp salt and pour on potatoes.
- Sprinkle potato mixture 1 tbsp. flour and knead the dough until homogeneous state, adding flour if necessary. Cover dough with a kitchen towel and leave for 10 min.
- Sprinkle a small amount of flour onto the work surface. Divide the dough into 6 parts and roll out a sausage with a diameter of 1.5 cm. Cut the dough into 2.5 cm slices, place the gnocchi on the laid parchment baking sheet and sprinkle lightly with flour.
- Prepare the sauce: melt in a pan at high temperature butter and fry, stirring constantly, until until it turns brown and a nutty the aroma.
- In a large saucepan, bring salted water to a boil. Throw dumplings into boiling water and cook until they are float to the surface, then turn down the heat and cook until softening, approximately 30 sec. Heat a brown pan oil to medium temperature. Using a slotted spoon, remove from pan gnocchi and add to the pan. Add red pepper flakes, sage and a few tablespoons of broth, mix. Take off pan from the stove and add half the cheese. Expand Gnocchi by plates and sprinkle with the remaining cheese.
