Gnocchi With Savory Or Sage ButterFrom cherihannah 8 years ago
- Gnocchi: shopping list
- 2 lbs best baking potatoes shopping list
- 1 cup sifted all purpose flour shopping list
- 1 whole egg + 1 egg yolk shopping list
- 1 Tbsp. softened butter shopping list
- 1 tsp. salt shopping list
- Grated parmesan cheese shopping list
- savory butter: shopping list
- approx. 3/4 cup butter shopping list
- 1 small onion, diced fine shopping list
- 1 large garlic clove, chopped fine shopping list
- 2 sprigs fresh basil, chopped fine shopping list
- or shopping list
- sage butter: shopping list
- about 6 Tbsp. butter shopping list
- 1/2 cup chopped, packed fresh sage shopping list
- pinch of salt shopping list
- freshly ground black pepper to taste shopping list
How to make it
- Boil potatoes in their jackets until cooked.
- Peel and put thrugh a ricer.
- While potatoes ars still warm, blend them with the flour.
- Add lightly beaten egg and yolk, the butter and the salt.
- place on a floured board and knead lightly.
- Keep dough soft.
- Roll into sticks 1 in. thick and about 10 in. long
- Cut into 3/4 in. pieces
- Dent each piece in the middle with the tines of a fork
- When ready to serve, place gnocchi in boiling salted water.
- Cook until they rise to the top of the water
- drain and place in a warm bowl
- Sprinkle the cheese and choice of butter sauce over them .
- Serve immediately.
- Savory butter sauce:
- Melt butter in pan.
- Add garlic & onion . Sautee til sl. limp
- Add basil and sautee til garlic & onions golden in color
- Sage butter sauce:
- Melt butter in non-stick pan.
- Add chopped sage, pinch of salt and pepper. Cook over medium heat until butter begins to brown and bubble; the sage should get crispy. Add small am't of water to make a sauce
The Cookcherihannah Shickshinny, PA
The Rating5 people
Wow... do I feel special or what!??? Thank you so much. I have to make these very soon... Get out the stretch pants! Eat your heart out Cinderella!linebb956 in La Feria loved it
Question.... If I get an energy burst... can I freeze these? It would be worth the effort to make a double batch...
Lindalinebb956 in La Feria loved it
Did you find out what savoury is? I am sorry but I forgot to answer you about that. It is easiest to remember that summer savoury is lighter and for summer cuisine, and winter savoury is much stronger and used for wintery stews etc.
I act...morealexander_kassal in Joppa loved it