GNOCCHI WITH BROWN BUTTER AND SAGE

GNOCCHI WITH BROWN BUTTER AND SAGE image

Yield 4 servings

Number Of Ingredients 11

Previous Next

1 lb russet potatoes, unpeeled
kosher salt, to taste
4 oz spinach
1 1/4 cups semolina flour, sifted, plus more
2 eggs, beaten
18 tbsp unsalted butter
16 leaves fresh sage, minced
1/4 tsp freshly grated nutmeg
fresh ground pepper
4 tsp olive oil
3 tbsp grated parmesan

Steps:

Put potatoes into a 4 qt pot of salted water, boil. Reduce heat to med-low, simmer until potatoes are tender, 25 min. Drain, let cool. Peel potatoes, pass through medium plate of food mill into a bowl. Meanwhile, heat a 12" skillet over med-high heat. Ad spinach and 1 tbsp water, cook until wilted. Press on spinach in sieve to dry. Finely chop spinach, stir with potatoes and semolina and form well in center. Add eggs, salt, and beat with a fork into potato mixture. Transfer dough to a surface dusted with flour, knead to combine. Divide into 6 portions. Roll each portion into a 1/2" thick rope. Cut ropes into 1/2" wide pieces. Transfer to flour dusted tray. Melt 10 tbsp butter in a 10" skillet over medium heat, cook until butter browns. Add sage and nutmeg, season with s&P. Remove fromheat. Working in 4 batches, add 2tbsp butter and 1 tbsp oil to 12" skillet over medhigh heat. Add dough pieces and cook, flipping once, until golden brown, 3-4 min. Transfer to a baking sheet. Wipe out skillet and repeat with remaining butter, oil, and dough pieces. Toss dumplingss and brown butter sauce in skillet until hot. Serve sprinkled with Parm.