MKR recipe episode 10: Gnocchi with Burnt Butter and Sage

Prep time: 45 mins

Cooking time: 45 mins

Serves four.

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Ingredients

250g butter, chopped

3 garlic cloves, crushed

½ cup sage leaves

Grated parmesan, to serve

Gnocchi

1kg potatoes (nicola, russet burbank or desiree), halved

1 egg

1 tsp salt

330g plain flour

Method

1. To make gnocchi, place potatoes in a large saucepan of cold water. Bring to the boil. Boil gently until tender. Drain. Cool slightly.

2. Peel potatoes and push flesh through a potato ricer into a large bowl. Make a well in the centre and crack in the egg. Sprinkle with salt and add half the flour. Using a knife and cutting motion, lightly mix to combine. Add enough of the remaining flour, in small batches, until dough is no longer sticky.

3. Divide dough into four equal-sized portions. Roll portions into 2cm-thick sausages, then cut into 2cm pieces. Place pieces on prepared tray.

4. To make burnt butter sauce, melt butter in a medium deep saucepan over low heat. Add garlic and sage. Cook until butter turns dark golden brown. Season generously. Remove from heat.

5. Meanwhile, cook gnocchi, in batches, in a large saucepan of boiling salted water for 2 minutes or until they rise to the surface. Remove with a slotted spoon.

6. Heat a large lightly oiled non-stick frying pan over medium heat. Cook gnocchi in small batches until golden brown and crisp. Season.

7. Add gnocchi to butter sauce and toss to coat. Season. Divide among serving plates. Garnish with parmesan.

Tip

Ensure potatoes are evenly sized, so that they all cook at the same time. If preferred, you can bake instead of boil them.

Gnocchi with Burnt Butter and Sage. Credit: 7NEWS