When Forrest and I went to see the Celtics play, we ate at a fantastic Italian restaurant where I first tried Gnocchi. I thought I’d recreate the memory to bring the Celtics good luck Game 5. I’ll take credit for their 32 point win!!
We had this as an entree with a delicious fresh picked garden salad, but it would make an excellent accompaniment to red meat.
Gnocchi with Brown Butter & Sage
adapted from The Martha Stewart Living Cookbook
2 1/2 cups cold leftover mashed potatoes
1 large egg yolk
1 tsp freshly grated lemon zest
3 tbsp evoo
1 1/4 cups all-purpose flour, plus more for dusting
1 tsp kosher salt
3 tbsp unsalted butter
pinch of freshly grated black pepper
8 fresh sage leaves, thinly sliced
1/4 cup freshly grated parmesan cheese
In a medium bowl, combine the potatoes, egg, lemon, oil, flour, and 3/4 tsp salt. Using a wooden spoons (or even better, your hands) stir until incorporated and dough like. Pat dough into a 1.5 inch thick sheet and cut into thin strips. Cut each strip into 1 inch pieces. For best results, place on parchment lined baking sheet and freeze for at least 30 minutes. This makes the gnocchi easier to handle.
Cover a large pot of salted water and bring to a boil. Have ready a colander set over a bowl. Cook gnocchi in batches, until they float to the top, 2-3 mins. Using a slotted spoon, transfer the cooked gnocchi to the colander.
Place a large skillet over medium-high heat. Add the butter. When the butter begins to brown, about 2 minutes, add the pepper and 1/4 tsp salt. Add the gnocchi and sage. Cook, stirring occasionally, until the sage has wilted and gnocchi have browned, about 2 minutes. Serve immediately, sprinkled with parmesan.