Gnocchi With Sage Brown Butter Sauce Recipes

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Ricotta Gnocchi with Sage and Brown Butter image

Recipe From foodnetwork.com

Provided by Michael Symon : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

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  • Whether you're using homemade or storebought gnocchi bring a large pot of salted water to a boil and add the gnocchi.
  • Meanwhile, add the butter to a large pan. When the butter starts to foam add the sage leaves. Watch the butter swirling from time to time until the butter starts to brown then turn off the heat. This should only take 1 minute or 2.
  • When the gnocchi floats to the top of the water remove them with a slotted spoon to the butter sauce. The added water will sizzle in the pan and gives added flavour to the sauce.
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May 21, 2019 Cook the ricotta gnocchi according to recipe instructions. Meanwhile, heat the butter in a large sauté pan over medium-high heat. …

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  • Meanwhile, heat the butter in a large sauté pan over medium-high heat. Once the butter has nearly melted, add in the sage leaves and crushed red pepper flakes. Continue to cook for 2-3 minutes until the butter has turned a light brown color and the sage leaves are crispy. (Keep a very close eye on the butter so that it does not burn!)
  • Remove pan from the heat. Add in the cooked (and drained) gnocchi, plus the zest and juice (about 1-2 tablespoons) of the lemon. Toss to combine. Then taste and add however much salt and pepper is needed. (I used a generous pinch of both.)
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Add half of the cheese and 2 tablespoons of the reserved cooking water and toss again; add more water if necessary so the sauce coats the …

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Feb 25, 2022 Boil the gnocchi according to recipe or package directions. Drain well. While the gnocchi is cooking, add the butter and sage leaves to a large pan over medium high heat. Stir the butter occasionally until it …
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From food.com
Feb 6, 2010 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 …

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Total Time 1 hr 5 mins
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  • 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.
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