Potato Gnocchi in Burnt Butter Sauce
Indulge in the rich, comforting flavors of homemade **Potato Gnocchi in Burnt Butter Sauce**, a dish that balances pillowy-soft dumplings with the nutty, caramelized essence of browned butter. Crafted with tender russet potatoes, this recipe captures the art of gnocchi-making, featuring a delicate dough enriched with a touch of flour, egg yolk, and salt for perfect texture. The butter sauce, infused with crispy sage leaves, adds a fragrant, earthy dimension that perfectly complements the gnocchi. Topped with freshly grated Parmesan and a sprinkle of black pepper, this dish is a show-stopping Italian-inspired creation, ready in just over an hour. Perfect for a cozy weeknight meal or an elegant dinner party, this recipe is as irresistible as it is simple to prepare.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium (about 2 pounds) Russet potatoes
- 1.5 cups All-purpose flour
- 1 Egg yolk
- 1 teaspoon Salt
- 1 stick (1/2 cup) Unsalted butter
- 8 Fresh sage leaves
- 0.5 cup Grated Parmesan cheese
- 0.25 teaspoon Freshly ground black pepper
Instructions
Preheat the oven to 400°F (200°C). Wash the potatoes and prick them all over with a fork. Place the potatoes on a baking sheet and bake for 1 hour or until tender when pierced with a knife.
Once baked, slice the potatoes in half and allow them to cool slightly. Scoop out the flesh and press it through a potato ricer or mash until smooth.
On a clean, floured surface, combine the potato mash with the all-purpose flour, egg yolk, and salt. Gently knead the mixture into a soft, slightly sticky dough, being careful not to overwork it.
Divide the dough into 4 equal portions. Roll each portion into a long rope roughly 3/4 inch thick. Use a knife or bench scraper to cut the rope into 1-inch pieces.
Optional: Roll each gnocchi over the back of a fork to create ridges, which help the sauce cling to the dumplings.
Bring a large pot of salted water to a gentle boil. Working in batches, drop the gnocchi into the water. Once they float to the surface, cook for an additional 1-2 minutes before removing them with a slotted spoon. Place the cooked gnocchi on a lightly oiled tray to prevent sticking.
In a large skillet over medium heat, melt the unsalted butter. Allow it to cook, stirring occasionally, until it begins to brown and smells nutty, about 4-5 minutes. Be careful not to let it burn.
Add the sage leaves to the browned butter and cook for another 30 seconds until crispy.
Add the cooked gnocchi directly into the skillet and toss to coat them in the burnt butter sauce. Cook for another 1-2 minutes to warm through.
Divide the gnocchi among serving plates. Sprinkle with grated Parmesan cheese and freshly ground black pepper. Serve immediately and enjoy!
Nutrition Facts
Calories |
5228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 938.6 g | 341% | |
| Dietary Fiber | 70.4 g | 251% | |
| Total Sugars | 42.9 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1113 mg | 86% | |
| Iron | 52.5 mg | 292% | |
| Potassium | 20625 mg | 439% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
