Rouxbe

• salt (1 tsp per ltr of water)
• 8 ounces Rouxbe's Homemade Potato Gnocchi (8-10 per person)
• 1 tbsp extra-virgin olive oil

To cook the gnocchi, bring a pot of cold water to a gentle simmer and add the salt.

Add the gnocchi and gently stir to make sure they’re not sticking to the bottom of the pot. While the gnocchi cook, lightly coat a tray with the oil. As soon as the gnocchi float to the surface of the water, which should only take a few minutes, lift them out using a spider. Allow any excess water to drain before placing onto the tray. Shake the tray to slightly coat the gnocchi with the oil, making sure they’re not sticking to each other.

Place the gnocchi into the refrigerator, while you make the sauce.

*For the full video recipe link for Homemade Potato Gnocchi, see Notes below.

Related Drill-downs

• Homemade Potato Gnocchi

• 2 cups Rouxbe's Dark Chicken Stock
• 1 tbsp fresh sage (4-5 leaves)
• zest of 1/2 lemon

To make the sauce, add the dark chicken stock to a medium-sized pan and bring it to a simmer over medium heat. Meanwhile, chop the fresh sage and zest the lemon.

As the stock reduces, skim the surface, if needed. The time it takes to reduce the stock, will vary depending on how reduced it was in the beginning.

Reduce the sauce until it slightly thickens and is rich in color. Set it aside over low heat, while you fry the gnocchi.

*For the full video recipe link for Rouxbe's Dark Chicken Stock, see Notes below.

Related Drill-downs

• Dark Chicken Stock
• Zesters and Graters

• 2-3 tbsp unsalted butter

To fry the gnocchi, heat a non-stick fry pan over medium to medium-high heat.
Add the butter. Once melted, add the cold gnocchi in a single layer. Spread them out a bit if they're touching each other, and fry for a minute or so until lightly golden.

Flip over and once golden on both sides, set the pan off to the side, while you finish the sauce.

• 1 tbsp cold butter
• salt (to taste)
• Parmigiano-Reggiano (for garnish)

To finish the sauce, keep it over low heat. Adjust the consistency with a bit of water, if needed. The sauce should cling to the food and the plate, but at the same time be runny enough that it’s not thick and pasty.

Add the sage and a bit of the lemon zest. For a nice shiny finish, swirl in the cold butter and taste for seasoning.

Arrange a small portion of gnocchi onto a plate and add a few tablespoons of the sauce. Garnish with a bit of shaved Parmigiano-Reggiano and serve immediately.