Recipe courtesy of Nadia G and Nadia G
Gnocchi with Dried Apricot Brown Butter and Crispy Sage
Total:
2 hr 20 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 20 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 20 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Gnocchi:
  • 4 large russet potatoes, unpeeled
  • 1 cup all-purpose flour, plus more for flouring
  • 1/2 cup finely grated Parmesan
  • 1 egg, beaten
  • Fine sea salt
  • Freshly cracked pepper
Brown Butter:
  • 1/2 cup (1 stick) unsalted butter
  • 12 dried apricots, julienned
  • 12 fresh sage leaves, julienned
  • Grated Parmesan, for garnish

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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