Once I started making my own homemade potato gnocchi, the next task was to decide on a sauce. One simple and tasty preparation is to saute in brown butter and sage. Brown butter – YUM!
You can start with a fresh or store bought gnocchi. I used homemade, which I rolled out and sliced into little pillows of flavor. MMMmmm.
When you drop the gnocchi into the boiling water, they will initially sink to the bottom of the pot. After simmering for just a couple of minutes, they will float to the surface. That’s how you know when they are done. Remove them from the water with a slotted spoon to drain. Then drop them into a hot pan with some butter and sage.
- 2 large baking potatoes (Russet or Yukon gold work well)
- ¼ ricotta cheese
- Salt and ground white pepper
- ¾ cup all-purpose flour
- 1 egg, beaten
- For the sauce:
- Olive oil, for frying
- Freshly ground black pepper
- ½ cup peas, defrosted if frozen
- 2 tbsp butter
- 2 sprigs of fresh sage
- Zest of 1 lemon
- Grated parmesan, to serve
- Preheat the oven to 375˚F. Bake the potatoes in their skins for 1-1¼ hours until tender, then remove the flesh and mash until smooth.
- Mix the ricotta cheese with a pinch of salt and white pepper and then add the flour along with the mashed baked potatoes. Make a well in the middle, add the beaten egg and combine the mixture with floured hands. Work the dough until a smooth dough has formed; about 5 minutes.
- Cut the dough in half and shape each piece into a long cigar, about ½" thick. Using the back of a floured butter knife, cut each length into 1" pieces to make the gnocchi. Gently make a dent in each one – it will allow the gnocchi to hold more sauce.
- Add the gnocchi to a large pan of boiling water, stirring briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes.
- Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until coloured. Add the peas, butter and sage. Toss, then add the lemon zest.
- Serve with grated parmesan.
recipe converted from Gordon Ramsay Ultimate Cookery Course