We Got Gnocchi With This

vegetarian

Ingredients

  • 5 potatoes
  • 1 1/2 cups flour, plus more for kneading & rolling
  • 1 egg yolk, lightly beaten
  • 3/4 tsp salt; more as needed
  • 3 tbsp unsalted butter, cut into 3 even pieces
  • 1 tbsp unsalted butter, cut into 1-inch cubes
  • 18 fresh sage leaves
  • 1 tsp lemon zest, finely grated
  • Freshly ground black pepper
  • Microgreens, to garnish (optional)
  • Edible flowers, to garnish (optional)

Instructions

  • To make the gnocchi: Add the unpeeled potatoes to a large pot and fill with enough water to cover the potatoes (by at least 2 inches). Bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover the pot, and simmer the potatoes for 30 minutes or until they are completely tender and easily pierced with a fork.
  • Drain the potatoes and allow to cool. Then, peel them and finely grate onto a clean kitchen surface.
  • Lightly flour the work surface. Add the egg yolk to the potatoes and then add the flour. Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you have a uniform mass.
  • Transfer it to the floured surface and knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30-50 seconds. Note: Don’t overmix it, or the gnocchi will be tough; the dough should feel very delicate.
  • Move the dough to one side, making sure the surface underneath it is well floured. Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour.
  • Remove any lingering bits of dough from your work surface and slightly reflour the surface again. Tear off a piece of dough about the size of a large lemon. With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.
  • With a sharp knife or a bench knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Arrange the gnocchi in a single layer on the parchment-covered baking sheets and ensure they don’t touch. Repeat until you run out of dough, reflouring the work surface as needed.
  • When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour so they don’t stick.
  • To pan-sear the gnocchi: Bring a large pot of well-salted water to a boil over high heat. Add one-third of the gnocchi, on by one. Give one gentle stir, wait until the gnocchi all float to the surface of the water & cook for 1 minute.
  • Meanwhile, heat 1 tablespoon butter in a nonstick skillet over medium-high heat. When the butter is completely melted, use a large slotted spoon to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. Note: The gnocchi should form a single layer in the skillet. Pan-sear for 2 minutes until they’re lightly browned. Transfer to a large plate. Repeat with the remaining gnocchi.
  • To make the browned butter & sage sauce: Wipe the skillet clean and put it over medium-high heat and add 2 tablespoon butter. When the butter has almost melted, stir in the sage leaves. Cook for 2 minutes, stirring occasionally, until the butter turns a light brown colour and the sage leaves darken and crisp up. Remove from heat.
  • Add the reserved gnocchi and lemon zest to the pan and toss to coat well. Season to taste with salt and pepper. Garnish with microgreens & edible flowers.