So Good It Makes You Smile!

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Gnocchi with Sage, Butter, and Parmesan

When you eat a rich, cheesy, buttery dish like the one I’ve provided the lovely picture of, how can you not smile! This dish is so delicious, and you know what I really like, is that the sauce is composed of just four ingredients, butter, parmesan, sage and pepper. Like a guitarist pressing on one string of the six, each flavor is pronounced yet so complimentary to the others, perfect harmony. The sage is a great earthy note that provides a lovely balance to the very rich flavors. The parmesan shavings provide a nice division of textures from the soft pillowy gnocchis.

I guess I also just love gnocchi because they are so versatile, they taste great in any sauce, marinara, pesto, alfredo…To make this dish weeknight friendly I would recommend buying prepared gnocchi from an Italian market or your local super market. But, I have provided the recipe below if you desire to make from scratch.Thank you so much for reading I hope you enjoy this dish, its EJlicious. Have a great day!

INGREDIENTS 

  • 2½ pounds russet potatoes (about 4 large), scrubbed
  • 1¼ cups all-purpose flour, plus more for dusting
  • 2 teaspoons kosher salt, plus more
  • 1 egg, beaten to blend
  • 4 tablespoons (½ stick) unsalted butter, cut into small pieces, room temperature
  • 2 ounces Parmesan, finely grated, plus more for serving
  • 24 sage leaves
  • Freshly ground black pepper

 

RECIPE PREPARATION

  • Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool.

  • Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a wooden spoon. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24″-long rope about ½” thick. Cut into ½” pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.

  • Toss butter, Parmesan, and sage in a large bowl. Working in batches, cook gnocchi in large pot of boiling salted water until they float to the surface, about 2 minutes. Using a slotted spoon, gently place on top of butter mixture as you go. Once all gnocchi are cooked, add ½ cup cooking liquid and gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms.

  • Serve gnocchi topped with pepper and more Parmesan.

Recipe courtesy of Bon Appetit .

 

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3 Comments Add yours

  1. chefkreso says:

    Rustic and delicious, awesome recipe!

    Liked by 1 person

    1. Erik Johnson says:

      Thank you so much for all your nice comments on my blogs. I enjoyed reading about your Croatian family barbecues. Have a great day.

      Liked by 1 person

      1. chefkreso says:

        Thank you, hope you’re having a lovely weekend.

        Like

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