Gnocchi
- 1 lb. PA russet potatoes
- Kosher salt, as needed
- 3-4 egg yolks
- ½ cup grated Parmesan cheese
- ¼ tsp. grated nutmeg
- Pinch of black pepper
- Salt to taste
- 1 cup all-purpose flour with extra for dusting
Cut a small chunk of dough off and begin rolling in a fashion that will create a long round cylinder, with the width about the size of nickel. Once the dough is evenly distributed, begin cutting at about ¾”- 1” lengths and dusting with flour. Have a pot of salted water standing by to cook them almost immediately. Poach the gnocchi for about 2 minutes. Cool them in a refrigerator for later use or place them directly in your sauce.
Sage Brown Butter Sauce
- 1 cup whole butter
- 2 oz. chicken stock or water
- 5-10 fresh sage leaves, torn in half
Plating
- Fresh Parmesan, to taste
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