Spinach Gnocchi with Brown Butter Sage and Parmesan
6 portions
Steps
- 1. Pierce 6 russet potatoes with a knife all over.
- 2. Bake on a bed of salt at 400° F for 1 hour (this helps draw out moisture)
- 3. When cooled to the touch peel and put through potato ricer.
- 4. Cool completely. (This step can be done the day before)
- 5. Pace potatoes on floured counter top. Make a well in the center.
- 6. Add 2 large eggs & 1 teaspoon of salt to middle of potatoes and which with a fork.
- 7. 1 package of frozen spinach thawed and drained well. Try not to have any liquid left. Spread over potatoes.
- 8. Sprinkle 2 cups of flour over the potatoes and spinach.
- 9. Knead together and form into a ball. If needed add up to 1/2 cup of flour more.
- 10. Roll into ball and rest for 20 minutes.
- 11. Cut into 4 quarters. Roll into one inch thick ropes and cut size to your preference. Place on floured or parchment papered cookie sheet.
- 12. Add to pot of salted boiling water. Fresh gnocchi only takes 3-5 minutes to cook. Once they float they are usually done.
- 1. 3/4 cup of butter to saucepan.
- 2. Start to melt and add 8 fresh sage leaves.
- 3. Let butter simmer until brown in colour and add 1/4 teaspoon of ground sage and salt and pepper to taste.
- 4. Strain gnocchi with slotted spoon and add to butter sauce. Toss to coat. Sprinkle with freshly grated parm and enjoy!