Egg Gnocchi with Sifted Durum Flour
Homemade gnocchi are a delicious appetizer or light meal. They are also very versatile, great with browned butter and sage, as in this recipe, or with pesto, tomato sauce, cheese, or whatever you like!
Ingredients for Gnocchi
- 1 cup of boiled and riced potato
- 1 cup Janie's Mill Sifted Durum Flour
- 1 small egg
- Pinch of Salt
Ingredients for Browned Butter Sauce with Sage and Potato Skins
- 6 Sage leaves
- Potato Skins that you peeled off the boiled potatoes used for the gnocchi
- 1 Tablespoon Salted Butter to saute the gnocchi
Method & Tips1. Boil a large, unpeeled potato (or two smaller ones) in salted water until soft.
- Tip: Do not cut the potato into pieces. Boil whole with the skin on. Use an organid Russet or other "flour-y" potato, if possible!
- Tip: If you want to eat the potato skins, make sure to buy organic potatoes. It is generally understood that chemicals (and nutrients) reside just below the skin of root crops. I prefer the nutrition without the chemicals myself.
- Tip: if you don’t have a ricer, push the potato through a colander.
4. One tablespoon at a time, fork one cup of Sifted Durum into the slightly cooled (not cold) riced potato.
- Tip: Your objective is to coat each particle of riced potato with flour so use a fork to lightly toss the potato and flour together.
- Tip: Do not over-mix or over-knead. Just mix enough to combine into a ball, then press firmly into shape. Too much kneading and mixing will result in chewy gnocchi. We do not want chewy heavy gnocchi. We want gnocchi with a soft fluffy inside.
6. Sit the ball of dough on the counter covered with a barely damp towel for no longer than 10 minutes. Your gnocchi dough is ready.
There are many ways to prepare gnocchi, but today I am making Browned Butter Gnocchi with Crackling Sage and Crispy Potato Skins.
1. While the dough rests, place a pot of salted water on the stove and bring the water to a rolling boil.
2. Place a flat heavy bottomed pan with melted butter next to the pot of boiling water.
3. Place serving plates in the oven to warm.
4. Divide the ball of gnocchi dough in half – leave one half covered. Don’t let it dry out.
5. With the least amount of dough-handling possible, roll the potato dough into a long sausage a good 1/2 inch in diameter. Roll with floured hands on a floured surface. The dough will be delicate. With your fork, quickly cut and shape the pieces into uniform little pillows about 3/4 of an inch long. Using the fork; slightly mark one side of each gnocchi with ridges. Lay the gnocchi out on a baking sheet.
5. Repeat with the second half of your mixture.
6. Cover with a barely damp kitchen towel.
- Tip: If you are going to freeze half the gnocchi – this is the time to freeze them.
To create your Browned Butter Gnocchi with Crackling Sage and Crispy Potato Skins.
1. Turn the salted water down to a high simmer.
2. Throw the roughly chopped potato skins into the sizzling salted butter. (Optional)
3. In the pot of boiling water, simmer a serving of gnocchi (10 at a time) for 1-2 minutes, until they rise in the water. Then with a slotted spoon, scoop up the gnocchi and place them straight into the same pan as the browned butter and potato skins. The water clinging to the gnocchi will sizzle and deglaze the pan, creating a minimal sauce, so don’t dry the gnocchi first. Sauté hot and fast. Toss in three sage leaves. Brown slightly on each side (about 20 – 30 seconds a side).
4. Serve immediately in a warmed bowl, pour over the hot butter, and add a sprinkle of Parmesan cheese.
Optional serving suggestions: Serve the gnocchi from the boiling water straight to the warm serving bowl and top with a fresh pesto or light tomato sauce of your choice.
Posted on January 22 2022