Comforting, delicious and incredibly easy to make.
Sometimes simple is best, which is definitely the case with home cook Jessica Nguyen’s Potato Gnocchi in a Burnt Butter and Sage Sauce. Comforting, delicious and incredibly easy to make, this dish is the perfect midweek dinner.
“The sauce is a burnt butter, sage, and lemon sauce, which is one of my favourite go-to simple sauces when I can get my hands on fresh sage as well as my favourite butter. Because gnocchi is a really comforting wintry dish, it really does pair nicely with a red wine. Never judge a wine by its colour, it’s really about the flavour profile. I find that the slight acidity of the L'Artisan Le Pinot Noir helps cut through the richness of the butter and potato.” says Jessica.
Serves - 2
Cooking time - 1 hour
Skill Level - Easy
Ingredients
3 (500g) desiree potatoes. You need an all purpose waxy potato with yellow flesh. Nicola or King David work well too 1 egg 150g plain or Tipo 00 flour, sifted plus extra flour for dusting 50g Parmigiano Reggiano, finely grated 100g butter, diced 1 small bunch of sage Salt and pepper
Equipment
1 potato ricer. If you don’t have one, a box grater or a colander can work too. You need something with holes in it that you can pass the potato through 1 chef's knife 1 large pan 1 medium-sized saucepan 1 slotted spoon 1 spatula
Method
Boil the potatoes with skins on in simmering water for about 25 minutes until soft and tender. Strain and place onto a tray to cool down slightly before handling. Once the potatoes are cool, peel off the skins and set aside. Mash the potatoes thoroughly, making sure there are no lumps. Add the eggs, parmesan and flour. Season and mix well (add more or less flour as needed if the mix is a little wet or dry - you can cook a couple of sample ones to test as you go). Divide dough into 6 pieces, dust bench and roll into large sausages to your desired thickness, then cut into individual gnocchi. Fry your potato skins in oil for 5 minutes until crispy. Set aside to cool down on a paper towel. Cook gnocchi in batches in salted boiling water until they float to the surface, which takes about 2 minutes. To make the sauce, melt butter in a saute pan over medium heat. Once melted, add the sage and cook for 1-2 minutes. Remove the gnocchi from the water and add it straight to the sauce. Toss or mix the gnocchi through the sauce gently. Check the seasoning and serve with grated parmesan and crispy potato skins on top. Serve and enjoy immediately!
Before tucking in, crack open a bottle of L'Artisan Le Pinot Noir , we reckon it pairs perfectly with Jessica’s amazing gnocchi.
Bon appétit!
