Gnocchi With Brown Butter & Sage
2 lb floury potatoes, such as Yukon Gold
2/3 cup/ 100 g Tipo 00 flour , plus extra for dusting
1 stick of unsalted butter (8 tbsp)
1 whole nutmeg, for grating
3-4 sprigs sage leaves
salt and pepper
Parmesan cheese, grated for serving
Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender. Drain and leave until cool enough to handle, then remove the skins. Mash the potatoes using a potato ricer or masher on to a large clean board. Fill a pot with water and add a small handful of salt. Bring to a boil.
Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 3/4 inch thick. Slice into 1 1/4 lengths. Now you can gently roll each piece down the back of a fork to create a groove, which will help your sauce to stick, or simply roll into balls.
Meanwhile heat the butter in an nonstick skillet on medium-low heat. Melt the butter slowly until it foams and the milky whiteness turns brown and sinks to the bottom of the pan. Add in the sage at the very end, it’ll cook quickly. It’ll take a total of about 5-8 minutes. Set aside when done.
Cook in the boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
Remove with a slotted spoon into a large serving dish. Toss with the browned butter and sage leaves, top with parmesan cheese and serve.
Paired beautifully with a beautiful Swartland, South Africa Chenin Blanc from Vincent Careme. The acidity cut through the richness of the sauce and amplified the gorgeous flavors of the meal.
