No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Gnocchi with Brown Butter and Sage

These light, tender gnocchi are a great use for leftover mashed potatoes.

  • servings: 4

advertisement

advertisement

Ingredients

  • 2 1/2 cups cold leftover mashed potatoes
  • 1 large egg yolk
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons extra-virgin olive oil
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1 tablespoon salt
  • 3 tablespoons unsalted butter
  • Pinch freshly ground black pepper
  • 8 fresh sage leaves, finely sliced
  • 1/4 cup grated Parmesan cheese

Directions

  1. Step 1

    In a medium bowl, combine potatoes, egg yolk, lemon zest, olive oil, flour, and 3/4 teaspoon salt. Using a wooden spoon, stir until incorporated. Divide dough into fourths. Line a baking sheet with parchment paper.

  2. Step 2

    On a lightly floured work surface, roll 1/4 of the dough into a 3/4-inch-diameter log. Cut the log into 3/4-inch-long pieces. Pick up one piece of dough, and press onto the back of a fork with your thumb. Still using your thumb, roll dough off fork, forming a "C" shape; the indentations from the tines should be visible. Place the gnocchi on the prepared baking sheet. Repeat process with the remaining pieces of dough, arranging finished gnocchi in a single layer. Repeat with the remaining 3 portions of dough.

  3. Step 3

    Fill a large saucepan with water, and add 2 teaspoons salt; bring to a boil. Have ready a colander set over a bowl. Add 1/4 of the gnocchi, and cook until they float to the top, 1 to 2 minutes. Using a slotted spoon, transfer cooked gnocchi to the colander. Cook the remaining gnocchi.

  4. Step 4

    Place a large saute pan over medium-high heat. Add butter. When butter begins to brown, about 2 minutes, add pepper and the remaining 1/4 teaspoon salt. Increase heat to high. Add the gnocchi and sage. Cook, stirring occasionally, until the sage has wilted and the gnocchi have heated through, 1 1/2 minutes. Serve immediately, with a sprinkle of Parmesan cheese.

Source
Martha Stewart Living, November 1998

advertisement

advertisement