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Gnocchi with Brown Butter and Sage

Serves 4

  • 1kg Maris Piper Potatoes
  • 1 Egg
  • 275g Type 00 Flour
  • 8 Fresh Sage leaves finely chopped
  • 50g Butter
  • Salt and Pepper to season
  • Grated Parmesan (optional)

For the Gnocchi

Pre-heat oven to 180ºC
Pierce the skin of the potatoes all over and place in the oven for 1-1 1/2 hours or until cooked.
Remove the potatoes from the oven and cut in half.
Scoop out the potato flesh and pass through a ricer or put in to a mixing bowl and mash to get rid or any lumps.
Leave to cool for 20 minutes.
Add the egg and beat mixture.
Add the flour and mix again.
Form the mixture in to a ball, it should be doughy by this point.
Divide in to 4 equal balls.
Roll out each ball into a long sausage shape.
Now cut the gnocchi in to 2 cm portions.
Dust each gnocchi in a little flour to stop it from sticking.
Place the gnocchi on a floured plate until ready to use.
Bring a pan of salted water to the boil and poach the gnocchi in 4 separate batches.
Boil until the gnocchi floats to the top, approximately 1 minute.

For the Brown Butter and Sage

Place the butter and sage in a large frying pan.
Gently heat until the butter has melted and turned a golden light brown colour and has a mild nutty aroma.
When the gnocchi has been poached, gently fry in the brown butter for 2 minutes until golden and slightly crisp.
Serve immediately sprinkled with Parmesan shavings if liked.

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