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  • Gnocchi with Dried Apricot Brown Butter and Crispy Sage

Gnocchi with Dried Apricot Brown Butter and Crispy Sage

Photo: Gnocchi with Dried Apricot Brown Butter and Crispy Sage

TOTAL TIME: 2 hr 20 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 1 hr 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

GNOCCHI:
    BROWN BUTTER:
    • 12 fresh sage leaves, julienned
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      Directions

      For the gnocchi: Preheat the oven to 400 degrees F.

      Bake the potatoes for 1 1/2 hours on a baking sheet; this removes water from the potatoes in order to have lighter, less dense gnocchi. Let cool.

      Bring a large pot of salted water to a boil. Cut the potatoes in half and scrape the insides into a mixing bowl. Using a ricer or potato masher, mash the potatoes. Add the flour, Parmesan, egg and some salt and pepper and mix until smooth. Flour a clean surface and roll the dough into long strips. Cut 1-inch pieces and boil for about 1 minute, until the gnocchi start to float. Remove with a slotted spoon.

      For the brown butter: In a saute pan, melt the butter over medium-high heat until foamy, 1 to 2 minutes. Add the apricots and sage. Cook until the butter starts to brown, 8 to 10 minutes. Remove from the heat, add the gnocchi and mix.

      Transfer to a bowl, top with grated Parmesan and enjoy.

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      5

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      • on December 12, 2012

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        Interesting gnocchi recipe, the sage n' apricots worked. For the gnocchi, I had to really adjust the flour ratio, I guess my potatoes were pretty large as I had to add an extra cup of flour for better consistency. I did boil my potatoes, did not find the end result to be dense, on the contrary they were very light and delicate (had to be careful handling them after boiling. Make sure you leave the gnocchi in the pan long enough so it can brown a bit on each side.

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      • on November 20, 2012

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        i loved it

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