Gnocchi With Sage Butter Sauce Recipes

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GNOCCHI IN SAGE BUTTER

Buttery garlic and sage sauce adds melt-in-your-mouth flavor to these feather-light but filling and oh-so-easy, homemade potato puffs from our Test Kitchen.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 8



Gnocchi in Sage Butter image

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil., Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm., In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.

Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 373mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

1 pound russet potatoes, peeled and quartered
2/3 cup all-purpose flour
1 egg
1/2 teaspoon salt
Dash ground nutmeg
2 tablespoons butter
2 garlic cloves, thinly sliced
4 fresh sage leaves, thinly sliced

GNOCCHI WITH SAGE-BUTTER SAUCE

A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!

Provided by Gina Izzy Shores

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 2

Number Of Ingredients 8



Gnocchi with Sage-Butter Sauce image

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
  • Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

Nutrition Facts : Calories 768.2 calories, Carbohydrate 61.6 g, Cholesterol 140.2 mg, Fat 51.8 g, Fiber 3.5 g, Protein 15.7 g, SaturatedFat 32.1 g, Sodium 977.4 mg, Sugar 0.2 g

2 (12 ounce) packages potato gnocchi
¼ cup butter
1 clove garlic, minced
1 teaspoon dried sage
¼ teaspoon salt
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

GNOCCHI WITH BUTTER THYME SAUCE

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8



Gnocchi with Butter Thyme Sauce image

Steps:

  • Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
  • Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
  • Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
  • Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
  • Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.

1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 cup all-purpose flour
1/4 cup shaved Pecorino Romano

GNOCCHI WITH BROWN BUTTER AND SAGE

Provided by Marc Forgione

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 8



Gnocchi With Brown Butter and Sage image

Steps:

  • Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
  • Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
  • Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
  • Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
  • Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
  • Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
  • Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

Kosher salt
3 large russet potatoes (1 1/2 to 1 3/4 pounds)
1 to 1 1/2 cups all-purpose flour, plus more for dusting
1 large egg
6 tablespoons salted butter
1 tablespoon red pepper flakes
4 sage leaves, thinly sliced
1/2 cup shaved and/or coarsely grated parmesan cheese

GNOCCHI WITH SAGE BROWN BUTTER SAUCE

Provided by Cook St. Helena

Categories     Potato     Appetizer     Steam     Parmesan     Sage     Nutmeg     Boil     Bon Appétit

Number Of Ingredients 10



Gnocchi with Sage Brown Butter Sauce image

Steps:

  • Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
  • Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24-inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
  • Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper. Set sauce aside.
  • Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Sauté all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes. DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
  • Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve

1 3/4 to 2 pounds russet potatoes (about 5 medium), peeled, cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 large egg yolk
1 cup (or more) all purpose flour
10 tablespoons (1 1/4 sticks) butter, divided
1/3 cup thinly sliced fresh sage
1 1/2 teaspoons (packed) finely grated lemon peel

GNOCCHI WITH SAGE BROWN BUTTER SAUCE

Published in the September 2007 restaurant issue of Bon Appetit, this recipe is from a popular Napa Valley restaurant, Cook St. Helena. this makes 6 first course or 4 main course servings.

Provided by Epi Curious

Categories     < 4 Hours

Time 1h5m

Yield 4 pastas, 4 serving(s)

Number Of Ingredients 10



Gnocchi With Sage Brown Butter Sauce image

Steps:

  • Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tablespoonfuls if very moist, about 2 minutes.
  • Line rimmed baking sheet with parchment. Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into 24 inch-long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll whisk over each to form indentations. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
  • Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper; set sauce aside.
  • Meanwhile, melt remaining 2 tablespoons butter in large skillet; set aside. Working in 2 batches, cook gnocchi in large pot of boiling salted water until they float to the surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with unseasoned melted butter. Saute all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes.
  • DO AHEAD: Gnocchi and sage brown butter sauce can be made 2 hours ahead. Let stand at room temperature.
  • Pour sage brown butter sauce over gnocchi; toss to coat and warm through, about 1 minute. Divide equally among bowls and serve.
  • Note: These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.

Nutrition Facts : Calories 602.8, Fat 34.5, SaturatedFat 21.2, Cholesterol 139.8, Sodium 1282.8, Carbohydrate 61.9, Fiber 7, Sugar 1.9, Protein 13.5

1 3/4-2 lbs russet potatoes, peeled, cut in 1/2 inch cubes (about 5 medium)
1/2 cup parmesan cheese, freshly grated
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 large egg yolk
1 cup all-purpose flour
10 tablespoons butter, divided (1-1/4 sticks)
1/2 cup fresh sage, thinly sliced
1 1/2 teaspoons lemon peel, finely grated (packed)

BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER

You have to prepare the squash for the gnocchi the day before, so plan accordingly. Cook time includes the time for roasting the squash. Recipe from Executive Chef Brandon Miller of Stokes Restaurant and Bar in Monterey, CA.

Provided by Punky Julster

Categories     Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8



Butternut Squash Gnocchi With Sage Butter image

Steps:

  • for gnocchi:.
  • Position a rack in the lower third of the oven and preheat to 350°F.
  • Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet.
  • Roast until tender, about 1 hour 15 minutes.
  • When cool enough to handle, scoop out and discard the seeds.
  • Remove squash flesh (pulp) and place in a sieve.
  • Set the sieve over a bowl to catch liquid and allow squash to drain in a refrigerator overnight.
  • The next day, puree the squash in a food processor.
  • Transfer puree to a bowl and add the eggs and salt, stirring to combine.
  • Add the flour and blend thoroughly.
  • The dough should feel sticky and soft.
  • Bring a large pot of water to a boil.
  • Using a teaspoon, form walnut-sized pieces of dough and push them off the spoon and into the water with your fingers.
  • Alternately, use a pastry bag and a small knife.
  • Cook the gnocchi in small batches, 10 to 15 pieces.
  • Once the gnocchi have risen to the surface, poach for exactly 2 minutes.
  • Remove gnocchi with a slotted spoon and set aside to drain.
  • Repeat until all the dough is used up.
  • for butter sauce:.
  • Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown.
  • Add the sage leaves and a pinch of salt and pepper.
  • Add the gnocchi to the browned butter, tossing to coat.
  • Sprinkle with Parmesan and serve immediately.

1 (1 1/2 lb) butternut squash
2 large eggs, lightly beaten
1 1/4 teaspoons salt
1 1/2 cups all-purpose flour
4 ounces unsalted butter
12 fresh sage leaves
2 ounces parmesan cheese, grated (about 1/2 cup)
salt and pepper, to taste

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From thespruceeats.com


PORCINI GNOCCHI WITH BUTTER SAUCE RECIPE | BON APPéTIT
Step 1. Place rack in middle of oven; preheat to 350°. Poke holes all over potatoes with a fork and place on a wire rack set inside a large rimmed baking sheet. Roast potatoes until …
From bonappetit.com


VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE
Bring a large pot of salted water to a boil. Add in the gnocchi and boil until they float to the top (stir to prevent them from sticking). Remove with a slotted spoon and set aside. 5. Step: Make sage and garlic butter sauce. Place a medium-size …
From plantifulbakery.com


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