Name: Gnocchi with Dried Apricot Brown Butter and Crispy Sage
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 4 large russet potatoes, unpeeled; 1 cup all-purpose flour, plus more for flouring; 1/2 cup finely grated Parmesan; 1 egg, beaten; Fine sea salt; Freshly cracked pepper; 1/2 cup (1 stick) unsalted butter; 12 dried apricots, julienned; 12 fresh sage leaves, julienned; Grated Parmesan, for garnish

Directions

For the gnocchi: Preheat the oven to 400 degrees F. Bake the potatoes for 1 1/2 hours on a baking sheet; this removes water from the potatoes in order to have lighter, less dense gnocchi. Let cool. Bring a large pot of salted water to a boil. Cut the potatoes in half and scrape the insides into a mixing bowl. Using a ricer or potato masher, mash the potatoes. Add the flour, Parmesan, egg and some salt and pepper and mix until smooth. Flour a clean surface and roll the dough into long strips. Cut 1-inch pieces and boil for about 1 minute, until the gnocchi start to float. Remove with a slotted spoon.
For the brown butter: In a saute pan, melt the butter over medium-high heat until foamy, 1 to 2 minutes. Add the apricots and sage. Cook until the butter starts to brown, 8 to 10 minutes. Remove from the heat, add the gnocchi and mix. Transfer to a bowl, top with grated Parmesan and enjoy.

Gnocchi with Dried Apricot Brown Butter and Crispy Sage

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