Potato Gnocchi with Brown Butter–Sage Sauce for Two
By America's Test KitchenPublished on August 18, 2020
Time
1½ hours
Yield
Serves 2
Ingredients
gnocchi
2 pounds russet potatoes, unpeeled1 large egg, lightly beaten¾ cup plus 1 tablespoon (4 ounces/113 grams) all-purpose flour SaltSauce
4 tablespoons unsalted butter, cut into 4 pieces1 small shallot, minced1 teaspoon minced fresh sage 1½ teaspoons lemon juice ¼ teaspoon saltBefore You Begin
For the most accurate measurements, weigh the potatoes and flour. After processing and measuring, you may have extra potatoes; discard any extra or set aside for another use.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
- Holding potatoes with dish towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.
- Transfer 3 cups (16 ounces) warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over top and gently combine using fork until no pockets of dry flour remain. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
- Line 2 clean rimmed baking sheets with parchment paper and dust liberally with flour. Divide dough into 8 equal pieces. Lightly dust counter with flour. Gently roll 1 piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking. Cut rope into ¾-inch lengths.
- Holding fork with tines upside down in 1 hand, press each dough piece, cut side down, against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb and/or fork with flour. Transfer formed gnocchi to prepared sheets and repeat with remaining dough.
- Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1½ minutes. Off heat, stir in shallot and sage and cook using residual heat from skillet until fragrant, about 1 minute. Stir in lemon juice and salt. Cover to keep warm.
- Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt. Using parchment paper as sling, add half of gnocchi and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Remove gnocchi with slotted spoon, transfer to skillet with sauce, and cover to keep warm. Repeat with remaining gnocchi and transfer to skillet. Gently toss gnocchi with sauce to combine, and serve.
for the gnocchi
for the sauce
Time
1½ hoursYield
Serves 2Ingredients
gnocchi
2 pounds russet potatoes, unpeeled
1 large egg, lightly beaten
¾ cup plus 1 tablespoon (4 ounces/113 grams) all-purpose flour
Salt
Sauce
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced
1 teaspoon minced fresh sage
1½ teaspoons lemon juice
¼ teaspoon salt
Ingredients
gnocchi
2 pounds russet potatoes, unpeeled
1 large egg, lightly beaten
¾ cup plus 1 tablespoon (4 ounces/113 grams) all-purpose flour
Salt
Sauce
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced
1 teaspoon minced fresh sage
1½ teaspoons lemon juice
¼ teaspoon salt
Ingredients
gnocchi
2 pounds russet potatoes, unpeeled
1 large egg, lightly beaten
¾ cup plus 1 tablespoon (4 ounces/113 grams) all-purpose flour
Salt
Sauce
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced
1 teaspoon minced fresh sage
1½ teaspoons lemon juice
¼ teaspoon salt
Why This Recipe Works
But many recipes churn out dozens of dumplings, so we aimed to make a batch perfectly scaled for two. We started by parcooking the potatoes in the microwave before baking them in the oven. After peeling them, we put the cooked potatoes through a ricer, which eliminated lumps. An egg, while not traditional, tenderized our gnocchi. Transferring the cooked gnocchi directly into the skillet with a nutty brown butter–sage sauce ensured that all gnocchi were thoroughly napped in buttery goodness—and as a bonus, the starch from the gnocchi added body to the sauce.
Before You Begin
For the most accurate measurements, weigh the potatoes and flour. After processing and measuring, you may have extra potatoes; discard any extra or set aside for another use.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
- Holding potatoes with dish towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.
- Transfer 3 cups (16 ounces) warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over top and gently combine using fork until no pockets of dry flour remain. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
- Line 2 clean rimmed baking sheets with parchment paper and dust liberally with flour. Divide dough into 8 equal pieces. Lightly dust counter with flour. Gently roll 1 piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking. Cut rope into ¾-inch lengths.
- Holding fork with tines upside down in 1 hand, press each dough piece, cut side down, against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb and/or fork with flour. Transfer formed gnocchi to prepared sheets and repeat with remaining dough.
- Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1½ minutes. Off heat, stir in shallot and sage and cook using residual heat from skillet until fragrant, about 1 minute. Stir in lemon juice and salt. Cover to keep warm.
- Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt. Using parchment paper as sling, add half of gnocchi and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Remove gnocchi with slotted spoon, transfer to skillet with sauce, and cover to keep warm. Repeat with remaining gnocchi and transfer to skillet. Gently toss gnocchi with sauce to combine, and serve.
for the gnocchi
for the sauce
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