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
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on December 12, 2012

        Flag

        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.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on November 20, 2012

        Flag

        i loved it

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Simply Laura

      Get Cooking Channel on your TV.