|
Gnocchi with Warm Sage Butterby Tony M in Rouxbe Videos Tossed in a simple butter-sage sauce, these delicate potato dumplings are an Italian delicacy.
|
Step 1: Cooking and Ricing the Potato
|
|
To start the gnocchi, preheat your oven to 400º degrees Fahrenheit. Place the potatoes onto a sheet of foil, add the salt and water, and wrap. Bake for approximately 40 minutes, or until cooked through. Peel the potatoes while they are still hot. Cut and rice the potatoes, making sure they don’t pile up in one spot. Let the potatoes cool completely before proceeding. |
Step 2: Making the Dough
|
|
To make the dough, sprinkle the potatoes with a good amount of flour. Aerate the potatoes with a bench scraper, and then add the salt, nutmeg and white pepper. Break up the egg yolks and pour them over the potatoes. Cover the surface again with more flour. Continue to cut and gently lift the dough. Test the dough by squeezing it gently in your hand. It shouldn’t stick. Add a bit more flour, if needed. Once done, shape the dough into a rectangle and fold it a few times, using your fingertips to bring it together. Flatten the dough out until it is about the thickness of your finger. Sprinkle with flour and let rest about 5 to 10 minutes. Cut strips of dough, about the width of your finger, and sprinkle with flour so they don’t stick to each other. Roll out each strip and cut the ropes into 3/4 - inch pieces. Separate them slightly, and flour them well, so they don’t stick together. |
Step 3: Shaping the Gnocchi
|
For a more rustic look, you can leave the gnocchi as is. Shaping the dough makes them look better, and also creates a little pocket to capture the sauce. This can be done with or without a gnocchi paddle. Once done, sprinkle with flour and cover with a clean dry cloth. Fresh gnocchi can sit at room temperature for 4 to 5 hours before cooking. |
Step 4: Cooking and Seasoning the Gnocchi
|
|
To cook the gnocchi, bring a pot of cold water to a simmer. Place a large, heat proof bowl over the pot. Add the butter, sage and salt. Once this has melted, set aside. Gently place the gnocchi into the water, stirring now and again, to make sure nothing is sticking. Gnocchi takes only a couple of minutes to cook, so, as soon as they float to the top, lift them out. Allow the excess water to drain. Then place into the warm sage butter, toss gently and top with Parmigiano-Reggiano. |
Notes
You can also freeze gnocchi raw. Just place them onto a tray and into the freezer. Once frozen, transfer to a freezer bag for up to 2 months.
Do not let frozen gnocchi thaw. Cook them straight from the freezer in simmering water.
- About
- Membership Options
- News & Press
- Team
- Success Rating
- Rouxbe for Life
- Contact / Give Feedback
- Blog
- Partnership Opportunities:
- Our Engagement Model
- Our Partners
Comments
This is a fabulous recipe and has always garnered raves from family and guests. I know it's not as "pure" but this is one place that a microwave oven gives excellent results for "baking" the potato, especially when stuck with using the more watery Russett potato — the bonus is much faster cooking; no hard, dry spots; and a drier, fluffier cooked potato. I have to say, this recipe produces far better gnocchi than any that I have tried in even the best Italian restaurants in our town.
In the past I used to make gnocchi for my family, specially for my son Luis who enjoyed that deliciuos dish so much and he likes to invite friends to taste them. This recipe gives better results than the one I have ever tried. Today I mailed this recipe to him.
I absolutely love this website, its the BEST! I have always wanted to know how to make gnocchi, and all other websites are not as descriptive as this. Great job once again guys, and keep it up!
Help, I'd love to make this but have no ricer. Is there another option that doesn't result in lumpy gnocchi?
Hello!
I am also ricer-less, and I just made the Gnocchi using a garlic press, and it worked wonderfully. It was just a bit time consuming (between 5-10 mins to press 2 taters), but no lumps!
Maybe that would work for you too!!
Good luck
I found a ricer at sears for 9.98$ CDN. Not a bad deal. Have since used the ricer for mashed potatoes--they were the smoothest mashed potatoes!
No Ricer? No problem. Use a mess strainer. Do one potato at the time, cut into fours, and force them through the strainer with a wooden spoon. Make sure the potatoes are fully cooked and HOT - they'll go through much easier.
sooooooooooo complicate
A garlic press works just fine, slower and possibly messier, but it does the job.
Fantastic recipe!
Even though I couldn't master the skill of rolling the gnocchi, the dent I put into the dough was enough to hold sauce.
The gnocchi was nice and fluffy and was surprisingly easy to make!
I had some leftover grated fontina and mozzarella and also some whipping cream to the sage butter to make a pseudo-Alfredo. The sage added a great subtle flavor to the sauce.
great recipe and great instructions!
I did not quite muster the recipe due to my own faults and as a result when I tried to curl the gnocchi towards me it failed. As my oven is out of order therefore I have no choice but steam it and also it's an old potatoe I am getting rid off. I know it's a good recipe if I folow through accurately and have all the right ingredients before I start. Any idea where can I order a Gnocchi Paddle online. According to the recipe given can I assume using 2 medium potato with a cup of flour(240gm) is that correct and may i know what is the cause of the gnocchi not curling? Thanks and I am determined to perfect it.
When I didnt have a gnocchi paddle I open used a parmesan cheese grater to roll them onto. You can also roll then over a fork.
These are great. I have made them twice and served with pesto and pine nuts. I used my pizza cutter to cut them:)
I have a gnocchi padde and yesterday was my first time to use it. I felt the the cooked dough was a bit soft. I think I didn't add enough flour to it or I forgot to let it rest. I only used 1 egg yolk for the whole recipe. I had problems using the strainer to rice the potatoes at first, then I switched to different strainer and it worked just fine.
Is there a ratio for how many grams of potatoes per egg yolk?
I will make gnocchi again as this is one of my comfort foods. This is also a skill that I needed to add to my repertoire.
It's impossible to ratio your potato to an exact amount of egg and flour, as all potatoes will have different water content. Keep it simple by adding one egg yolk to each potato the size of your fist. Make sure the potatoes are fully cooked - must be tender - riced hot, completely cooled, THEN add yolk and flour. Add enough flour to make a dough that holds its shape. Don't worry about adding more flour than necessary - a bit more is better than too little. The gnocchi should shape easily, and cook without falling apart. Do a test before committing to the whole batch.
With everything else, practice makes perfect. Patience, patience, patience!
The gnocchi is way much better. There' a bite to it but still light and soft. I had an easier time ricing the pototoes using the strainer and a wooden spoon, I think way much better than the ricer. This time, the potatoes are very tender. I ended up using more than a cup of flour. As far as I know, there's only type of potato in the Philippines But I'm happy with it.
Just wondering, how come other recipes doesn't contain any egg yolks?
My four year old daughter loves this dish because she gets to help shape the gnocchi which is always a hit with kids, Play-Doh you can eat. Of the few times I've made gnocchi I always felt something wasn't quite right about the dough but tonight I knocked it out of the park. I achieved perfect little pillows of heaven in your mouth, absolutely astonishing.
As if that wasn't enough I created a stellar sauce from a chicken stock reduction with butter, lemon zest and sage that I was even surprised I made. I'd tried it before but never let the sauce really reduce down to that zone where true culinary magic happens. Tonight I had an pixie on my shoulder guiding me and I call her Rouxbe.
I am just eating them. They look a bit funny....the shape is not like yous but the taste really nice.
Many thanks.
NIEVES
Hold your steamed potato under a faucet with a small stream of running warm water, then peel the potato and if needed wet the skin some more.
The peeling is made easy now.
Rudy