Recipe courtesy of Nadia G
and
Nadia G
Gnocchi with Dried Apricot Brown Butter and Crispy Sage
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 761
- Total Fat
- 30
- Saturated Fat
- 18
- Carbohydrates
- 107
- Dietary Fiber
- 9
- Sugar
- 14
- Protein
- 21
- Cholesterol
- 114
- Sodium
- 1124
- Total: 2 hr 20 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 1 hr 45 min
Ingredients
Gnocchi:
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
Brown Butter:
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.