2large baking potatoes(Russet or Yukon gold work well)
Salt and ground white pepper
For the sauce
Olive oil, for frying
Freshly ground black pepper
1/2cuppeas, defrosted if frozen
2sprigs 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 1/2" 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 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 colored. Add the peas, butter and sage. Toss, then add the lemon zest.
Serve with grated parmesan.
Gnocchi with Brown Butter and Sage
Amount Per Serving (1 1/4 recipe)
Calories 251Calories from Fat 63
% Daily Value*
Saturated Fat 4g20%
Vitamin A 375IU8%
Vitamin C 13mg16%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 7µg7%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.