GNOCCHI - Recipe/About/Some Tips

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falvegas
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GNOCCHI - Recipe/About/Some Tips

Post by falvegas » Sun Mar 05, 2017 12:54 pm

GNOCCHI

INTRODUCTION
There are many Gnocchi Recipes, especially from the old world, some using Potatoes & Flour, some use only Semolina Flour, some no eggs. Several recipes incorporate vegetables or herbs or cheeses into the Gnocchi. Most recipes we’re familiar with simply boil the gnocchi and serve with a Marinara Sauce or a Butter Sauce with Basil or Sage…usually sprinkled with a grated Italian Cheese. Some versions of Gnocchi blend greens like Spinach or Arugula and Ricotta Cheese into the Gnocchi Dough. Other recipes are made with Pumpkin or various squash.

MAKING FLUFFY GNOCCHI
Important: USE A RICER rather than a masher to crush the cooked potatoes. A Ricer keeps them aerated and soft. Do not use a blender or a food processor (the potatoes become a gloppy mass). Can also be pressed through a Coarse Sieve.

Most important; use Russet Potatoes. They are Dry/Fluffy and provide the lightest gnocchi.

Critical: Tough gnocchi is usually caused by two factors (or both): too much flour in the dough - too much kneading. Always add ONLY enough flour to hold the Potato/Flour dough together; do not over mix. Most of us learn how much Flour to add by experience [especially with someone skilled]. Regardless, Knead the dough ONLY until the flour is fully incorporated, not a moment longer…OR Flour Gluten will make the gnocchi tough.

INGREDIENTS [a Basic Gnocchi]
2 lb. russet potatoes (about 4 medium), scrubbed
1-1/2 cups unbleached all-purpose flour, more for kneading and rolling
1 tsp. kosher salt
1 large egg, lightly beaten

Basic Sage/Butter Sauce
8 Tbs. unsalted butter, cut into 1-inch cubes
18 large fresh sage leaves
1 tsp. finely grated lemon zest
Kosher salt
Freshly ground black pepper

DIRECTIONS

** Place potatoes in a large pot and fill with enough water to cover potatoes by at least 2 inches. Bring to a simmer, reduce heat to medium, partially cover the pot, and simmer until potatoes are completely tender, 30 to 35 minutes.

** Drain potatoes, let them cool, peel them, cut in half crosswise and pass them through a ricer into a large bowl. Let cool until almost at room temperature, ~20 minutes.

** Lightly flour a work surface. In a bowl, mix the flour with the salt.

** Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; dough should be a bit crumbly.

** Press the dough against the bottom of the bowl to make a uniform mass. Transfer it to the floured surface and wash hands.

** Knead very gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. The dough should feel very delicate NOTE: Do not over mix the dough, or the gnocchi will become tough.

** Move the dough aside side. Be sure the surface underneath it is well floured. Cover dough with a clean kitchen towel. To hold & store the Gnocchi, cover two large baking sheets with parchment and sprinkle lightly with flour. Remove any bits of dough from the work surface and lightly re-flour the surface.

** Tear off a piece of dough about the size of a small potato and place the towel back on the dough to keep it from drying out. With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inches diameter.

Optional Shapes
Classic Italian gnocchi are pressed with the thumb or on a fork to curl them into the traditional ridges. Other Italian methods may press the little pillows against a Box Grater for their traditional imprints. Others just leave them in small squares - little pillows.

** With a bench knife, cut the rope crosswise every 3/4 inch to make a roughly square gnocchi. Arrange gnocchi on the parchment-baking sheets, making sure they don’t touch. Repeat until the dough is used, and re-flour the work surface as required. Sprinkle them with a little more flour.

COOKING

Boil the Gnocchi in plenty of Salted Water for several minutes. Transfer to individual serving platters.

Heat the Butter in a Saucepan and add the Sage Leaves, Lemon Zest, salt & pepper to taste. Sauté just a few minutes until flavors incorporate.

Serve Gnocchi with 1 or 2 TBS of the Sage Butter per serving and some grated Parmesan or Pecorino Romano cheese.

NOTE: Do not refrigerate fresh gnocchi more than 2 to 3 hours, they tend become soggy.
If using the gnocchi in 2 or 3 hours, they can remain on the counter. Gnocchi can be frozen; place in the freezer while on the baking sheets and freeze until hard to the touch, ~ 1 hour. Transfer to a zip-top Freezer Bag (or smaller bags). Freeze for up to two months. Cook frozen gnocchi in boiling water in 2 or 3 smaller batches. With too many in the pot, frozen gnocchi drops the cooking water temperature and they’ll fall apart before the water returns to a boil.

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ConsrvYank1
The DLH specializing in Broken Kneecaps
Posts: 19546
Joined: Sun Oct 29, 2006 4:47 am
Location: Connecticut Yankee
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Re: GNOCCHI - Recipe/About/Some Tips

Post by ConsrvYank1 » Sun Mar 05, 2017 8:40 pm

falvegas wrote:GNOCCHI

INTRODUCTION
There are many Gnocchi Recipes, especially from the old world, some using Potatoes & Flour, some use only Semolina Flour, some no eggs. Several recipes incorporate vegetables or herbs or cheeses into the Gnocchi. Most recipes we’re familiar with simply boil the gnocchi and serve with a Marinara Sauce or a Butter Sauce with Basil or Sage…usually sprinkled with a grated Italian Cheese. Some versions of Gnocchi blend greens like Spinach or Arugula and Ricotta Cheese into the Gnocchi Dough. Other recipes are made with Pumpkin or various squash.

MAKING FLUFFY GNOCCHI
Important: USE A RICER rather than a masher to crush the cooked potatoes. A Ricer keeps them aerated and soft. Do not use a blender or a food processor (the potatoes become a gloppy mass). Can also be pressed through a Coarse Sieve.

Most important; use Russet Potatoes. They are Dry/Fluffy and provide the lightest gnocchi.

Critical: Tough gnocchi is usually caused by two factors (or both): too much flour in the dough - too much kneading. Always add ONLY enough flour to hold the Potato/Flour dough together; do not over mix. Most of us learn how much Flour to add by experience [especially with someone skilled]. Regardless, Knead the dough ONLY until the flour is fully incorporated, not a moment longer…OR Flour Gluten will make the gnocchi tough.

INGREDIENTS [a Basic Gnocchi]
2 lb. russet potatoes (about 4 medium), scrubbed
1-1/2 cups unbleached all-purpose flour, more for kneading and rolling
1 tsp. kosher salt
1 large egg, lightly beaten

Basic Sage/Butter Sauce
8 Tbs. unsalted butter, cut into 1-inch cubes
18 large fresh sage leaves
1 tsp. finely grated lemon zest
Kosher salt
Freshly ground black pepper

DIRECTIONS

** Place potatoes in a large pot and fill with enough water to cover potatoes by at least 2 inches. Bring to a simmer, reduce heat to medium, partially cover the pot, and simmer until potatoes are completely tender, 30 to 35 minutes.

** Drain potatoes, let them cool, peel them, cut in half crosswise and pass them through a ricer into a large bowl. Let cool until almost at room temperature, ~20 minutes.

** Lightly flour a work surface. In a bowl, mix the flour with the salt.

** Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; dough should be a bit crumbly.

** Press the dough against the bottom of the bowl to make a uniform mass. Transfer it to the floured surface and wash hands.

** Knead very gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. The dough should feel very delicate NOTE: Do not over mix the dough, or the gnocchi will become tough.

** Move the dough aside side. Be sure the surface underneath it is well floured. Cover dough with a clean kitchen towel. To hold & store the Gnocchi, cover two large baking sheets with parchment and sprinkle lightly with flour. Remove any bits of dough from the work surface and lightly re-flour the surface.

** Tear off a piece of dough about the size of a small potato and place the towel back on the dough to keep it from drying out. With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inches diameter.

Optional Shapes
Classic Italian gnocchi are pressed with the thumb or on a fork to curl them into the traditional ridges. Other Italian methods may press the little pillows against a Box Grater for their traditional imprints. Others just leave them in small squares - little pillows.

** With a bench knife, cut the rope crosswise every 3/4 inch to make a roughly square gnocchi. Arrange gnocchi on the parchment-baking sheets, making sure they don’t touch. Repeat until the dough is used, and re-flour the work surface as required. Sprinkle them with a little more flour.

COOKING

Boil the Gnocchi in plenty of Salted Water for several minutes. Transfer to individual serving platters.

Heat the Butter in a Saucepan and add the Sage Leaves, Lemon Zest, salt & pepper to taste. Sauté just a few minutes until flavors incorporate.

Serve Gnocchi with 1 or 2 TBS of the Sage Butter per serving and some grated Parmesan or Pecorino Romano cheese.

NOTE: Do not refrigerate fresh gnocchi more than 2 to 3 hours, they tend become soggy.
If using the gnocchi in 2 or 3 hours, they can remain on the counter. Gnocchi can be frozen; place in the freezer while on the baking sheets and freeze until hard to the touch, ~ 1 hour. Transfer to a zip-top Freezer Bag (or smaller bags). Freeze for up to two months. Cook frozen gnocchi in boiling water in 2 or 3 smaller batches. With too many in the pot, frozen gnocchi drops the cooking water temperature and they’ll fall apart before the water returns to a boil.
I didn't realize there was so much work to it. In my younger, cooking days I would have tried it, but now at 76, with all my physical problems, I am afraid I will have to pass on it. Hopefully somebody else here will try your recipe. I hate that I made you go through all that work. :sad:

User avatar
falvegas
Posts: 5740
Joined: Mon Jun 23, 2008 12:14 am

Re: GNOCCHI - Recipe/About/Some Tips

Post by falvegas » Sun Mar 05, 2017 10:23 pm

ConsrvYank1 wrote:
falvegas wrote:GNOCCHI

INTRODUCTION
There are many Gnocchi Recipes, especially from the old world, some using Potatoes & Flour, some use only Semolina Flour, some no eggs. Several recipes incorporate vegetables or herbs or cheeses into the Gnocchi. Most recipes we’re familiar with simply boil the gnocchi and serve with a Marinara Sauce or a Butter Sauce with Basil or Sage…usually sprinkled with a grated Italian Cheese. Some versions of Gnocchi blend greens like Spinach or Arugula and Ricotta Cheese into the Gnocchi Dough. Other recipes are made with Pumpkin or various squash.

MAKING FLUFFY GNOCCHI
Important: USE A RICER rather than a masher to crush the cooked potatoes. A Ricer keeps them aerated and soft. Do not use a blender or a food processor (the potatoes become a gloppy mass). Can also be pressed through a Coarse Sieve.

Most important; use Russet Potatoes. They are Dry/Fluffy and provide the lightest gnocchi.

Critical: Tough gnocchi is usually caused by two factors (or both): too much flour in the dough - too much kneading. Always add ONLY enough flour to hold the Potato/Flour dough together; do not over mix. Most of us learn how much Flour to add by experience [especially with someone skilled]. Regardless, Knead the dough ONLY until the flour is fully incorporated, not a moment longer…OR Flour Gluten will make the gnocchi tough.

INGREDIENTS [a Basic Gnocchi]
2 lb. russet potatoes (about 4 medium), scrubbed
1-1/2 cups unbleached all-purpose flour, more for kneading and rolling
1 tsp. kosher salt
1 large egg, lightly beaten

Basic Sage/Butter Sauce
8 Tbs. unsalted butter, cut into 1-inch cubes
18 large fresh sage leaves
1 tsp. finely grated lemon zest
Kosher salt
Freshly ground black pepper

DIRECTIONS

** Place potatoes in a large pot and fill with enough water to cover potatoes by at least 2 inches. Bring to a simmer, reduce heat to medium, partially cover the pot, and simmer until potatoes are completely tender, 30 to 35 minutes.

** Drain potatoes, let them cool, peel them, cut in half crosswise and pass them through a ricer into a large bowl. Let cool until almost at room temperature, ~20 minutes.

** Lightly flour a work surface. In a bowl, mix the flour with the salt.

** Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; dough should be a bit crumbly.

** Press the dough against the bottom of the bowl to make a uniform mass. Transfer it to the floured surface and wash hands.

** Knead very gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. The dough should feel very delicate NOTE: Do not over mix the dough, or the gnocchi will become tough.

** Move the dough aside side. Be sure the surface underneath it is well floured. Cover dough with a clean kitchen towel. To hold & store the Gnocchi, cover two large baking sheets with parchment and sprinkle lightly with flour. Remove any bits of dough from the work surface and lightly re-flour the surface.

** Tear off a piece of dough about the size of a small potato and place the towel back on the dough to keep it from drying out. With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inches diameter.

Optional Shapes
Classic Italian gnocchi are pressed with the thumb or on a fork to curl them into the traditional ridges. Other Italian methods may press the little pillows against a Box Grater for their traditional imprints. Others just leave them in small squares - little pillows.

** With a bench knife, cut the rope crosswise every 3/4 inch to make a roughly square gnocchi. Arrange gnocchi on the parchment-baking sheets, making sure they don’t touch. Repeat until the dough is used, and re-flour the work surface as required. Sprinkle them with a little more flour.

COOKING

Boil the Gnocchi in plenty of Salted Water for several minutes. Transfer to individual serving platters.

Heat the Butter in a Saucepan and add the Sage Leaves, Lemon Zest, salt & pepper to taste. Sauté just a few minutes until flavors incorporate.

Serve Gnocchi with 1 or 2 TBS of the Sage Butter per serving and some grated Parmesan or Pecorino Romano cheese.

NOTE: Do not refrigerate fresh gnocchi more than 2 to 3 hours, they tend become soggy.
If using the gnocchi in 2 or 3 hours, they can remain on the counter. Gnocchi can be frozen; place in the freezer while on the baking sheets and freeze until hard to the touch, ~ 1 hour. Transfer to a zip-top Freezer Bag (or smaller bags). Freeze for up to two months. Cook frozen gnocchi in boiling water in 2 or 3 smaller batches. With too many in the pot, frozen gnocchi drops the cooking water temperature and they’ll fall apart before the water returns to a boil.
I didn't realize there was so much work to it. In my younger, cooking days I would have tried it, but now at 76, with all my physical problems, I am afraid I will have to pass on it. Hopefully somebody else here will try your recipe. I hate that I made you go through all that work. :sad:

Actually Consrv these are about the simplest of ingredients in any recipe. HOWEVER, it's sort of like making Tortellini, cutting up and shaping all those little pillows.

It's actually easier for me to make Bread because I knead it in the Kitchen Aid with a Dough Hook...but ya can't do that with Gnocchi it's just makin all those little damn things by hand.

User avatar
falvegas
Posts: 5740
Joined: Mon Jun 23, 2008 12:14 am

Re: GNOCCHI - Recipe/About/Some Tips

Post by falvegas » Thu Mar 09, 2017 4:32 pm

ConsrvYank1 wrote:
falvegas wrote:GNOCCHI

INTRODUCTION
There are many Gnocchi Recipes, especially from the old world, some using Potatoes & Flour, some use only Semolina Flour, some no eggs. Several recipes incorporate vegetables or herbs or cheeses into the Gnocchi. Most recipes we’re familiar with simply boil the gnocchi and serve with a Marinara Sauce or a Butter Sauce with Basil or Sage…usually sprinkled with a grated Italian Cheese. Some versions of Gnocchi blend greens like Spinach or Arugula and Ricotta Cheese into the Gnocchi Dough. Other recipes are made with Pumpkin or various squash.

MAKING FLUFFY GNOCCHI
Important: USE A RICER rather than a masher to crush the cooked potatoes. A Ricer keeps them aerated and soft. Do not use a blender or a food processor (the potatoes become a gloppy mass). Can also be pressed through a Coarse Sieve.

Most important; use Russet Potatoes. They are Dry/Fluffy and provide the lightest gnocchi.

Critical: Tough gnocchi is usually caused by two factors (or both): too much flour in the dough - too much kneading. Always add ONLY enough flour to hold the Potato/Flour dough together; do not over mix. Most of us learn how much Flour to add by experience [especially with someone skilled]. Regardless, Knead the dough ONLY until the flour is fully incorporated, not a moment longer…OR Flour Gluten will make the gnocchi tough.

INGREDIENTS [a Basic Gnocchi]
2 lb. russet potatoes (about 4 medium), scrubbed
1-1/2 cups unbleached all-purpose flour, more for kneading and rolling
1 tsp. kosher salt
1 large egg, lightly beaten

Basic Sage/Butter Sauce
8 Tbs. unsalted butter, cut into 1-inch cubes
18 large fresh sage leaves
1 tsp. finely grated lemon zest
Kosher salt
Freshly ground black pepper

DIRECTIONS

** Place potatoes in a large pot and fill with enough water to cover potatoes by at least 2 inches. Bring to a simmer, reduce heat to medium, partially cover the pot, and simmer until potatoes are completely tender, 30 to 35 minutes.

** Drain potatoes, let them cool, peel them, cut in half crosswise and pass them through a ricer into a large bowl. Let cool until almost at room temperature, ~20 minutes.

** Lightly flour a work surface. In a bowl, mix the flour with the salt.

** Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; dough should be a bit crumbly.

** Press the dough against the bottom of the bowl to make a uniform mass. Transfer it to the floured surface and wash hands.

** Knead very gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. The dough should feel very delicate NOTE: Do not over mix the dough, or the gnocchi will become tough.

** Move the dough aside side. Be sure the surface underneath it is well floured. Cover dough with a clean kitchen towel. To hold & store the Gnocchi, cover two large baking sheets with parchment and sprinkle lightly with flour. Remove any bits of dough from the work surface and lightly re-flour the surface.

** Tear off a piece of dough about the size of a small potato and place the towel back on the dough to keep it from drying out. With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inches diameter.

Optional Shapes
Classic Italian gnocchi are pressed with the thumb or on a fork to curl them into the traditional ridges. Other Italian methods may press the little pillows against a Box Grater for their traditional imprints. Others just leave them in small squares - little pillows.

** With a bench knife, cut the rope crosswise every 3/4 inch to make a roughly square gnocchi. Arrange gnocchi on the parchment-baking sheets, making sure they don’t touch. Repeat until the dough is used, and re-flour the work surface as required. Sprinkle them with a little more flour.

COOKING

Boil the Gnocchi in plenty of Salted Water for several minutes. Transfer to individual serving platters.

Heat the Butter in a Saucepan and add the Sage Leaves, Lemon Zest, salt & pepper to taste. Sauté just a few minutes until flavors incorporate.

Serve Gnocchi with 1 or 2 TBS of the Sage Butter per serving and some grated Parmesan or Pecorino Romano cheese.

NOTE: Do not refrigerate fresh gnocchi more than 2 to 3 hours, they tend become soggy.
If using the gnocchi in 2 or 3 hours, they can remain on the counter. Gnocchi can be frozen; place in the freezer while on the baking sheets and freeze until hard to the touch, ~ 1 hour. Transfer to a zip-top Freezer Bag (or smaller bags). Freeze for up to two months. Cook frozen gnocchi in boiling water in 2 or 3 smaller batches. With too many in the pot, frozen gnocchi drops the cooking water temperature and they’ll fall apart before the water returns to a boil.
I didn't realize there was so much work to it. In my younger, cooking days I would have tried it, but now at 76, with all my physical problems, I am afraid I will have to pass on it. Hopefully somebody else here will try your recipe. I hate that I made you go through all that work. :sad:
Not really any trouble. I had the recipe BUT added some Nuances of my own for Do's & Dont's.

FYI, one can get Potato Gnocchi in the Supermarket, usually the refrigerated section. It's about 1-Lb, the one I've had is by De Cecco.
It's pretty darn good.

User avatar
ConsrvYank1
The DLH specializing in Broken Kneecaps
Posts: 19546
Joined: Sun Oct 29, 2006 4:47 am
Location: Connecticut Yankee
Contact:

Re: GNOCCHI - Recipe/About/Some Tips

Post by ConsrvYank1 » Thu Mar 09, 2017 4:44 pm

falvegas wrote:
ConsrvYank1 wrote:
falvegas wrote:GNOCCHI

INTRODUCTION
There are many Gnocchi Recipes, especially from the old world, some using Potatoes & Flour, some use only Semolina Flour, some no eggs. Several recipes incorporate vegetables or herbs or cheeses into the Gnocchi. Most recipes we’re familiar with simply boil the gnocchi and serve with a Marinara Sauce or a Butter Sauce with Basil or Sage…usually sprinkled with a grated Italian Cheese. Some versions of Gnocchi blend greens like Spinach or Arugula and Ricotta Cheese into the Gnocchi Dough. Other recipes are made with Pumpkin or various squash.

MAKING FLUFFY GNOCCHI
Important: USE A RICER rather than a masher to crush the cooked potatoes. A Ricer keeps them aerated and soft. Do not use a blender or a food processor (the potatoes become a gloppy mass). Can also be pressed through a Coarse Sieve.

Most important; use Russet Potatoes. They are Dry/Fluffy and provide the lightest gnocchi.

Critical: Tough gnocchi is usually caused by two factors (or both): too much flour in the dough - too much kneading. Always add ONLY enough flour to hold the Potato/Flour dough together; do not over mix. Most of us learn how much Flour to add by experience [especially with someone skilled]. Regardless, Knead the dough ONLY until the flour is fully incorporated, not a moment longer…OR Flour Gluten will make the gnocchi tough.

INGREDIENTS [a Basic Gnocchi]
2 lb. russet potatoes (about 4 medium), scrubbed
1-1/2 cups unbleached all-purpose flour, more for kneading and rolling
1 tsp. kosher salt
1 large egg, lightly beaten

Basic Sage/Butter Sauce
8 Tbs. unsalted butter, cut into 1-inch cubes
18 large fresh sage leaves
1 tsp. finely grated lemon zest
Kosher salt
Freshly ground black pepper

DIRECTIONS

** Place potatoes in a large pot and fill with enough water to cover potatoes by at least 2 inches. Bring to a simmer, reduce heat to medium, partially cover the pot, and simmer until potatoes are completely tender, 30 to 35 minutes.

** Drain potatoes, let them cool, peel them, cut in half crosswise and pass them through a ricer into a large bowl. Let cool until almost at room temperature, ~20 minutes.

** Lightly flour a work surface. In a bowl, mix the flour with the salt.

** Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; dough should be a bit crumbly.

** Press the dough against the bottom of the bowl to make a uniform mass. Transfer it to the floured surface and wash hands.

** Knead very gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. The dough should feel very delicate NOTE: Do not over mix the dough, or the gnocchi will become tough.

** Move the dough aside side. Be sure the surface underneath it is well floured. Cover dough with a clean kitchen towel. To hold & store the Gnocchi, cover two large baking sheets with parchment and sprinkle lightly with flour. Remove any bits of dough from the work surface and lightly re-flour the surface.

** Tear off a piece of dough about the size of a small potato and place the towel back on the dough to keep it from drying out. With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inches diameter.

Optional Shapes
Classic Italian gnocchi are pressed with the thumb or on a fork to curl them into the traditional ridges. Other Italian methods may press the little pillows against a Box Grater for their traditional imprints. Others just leave them in small squares - little pillows.

** With a bench knife, cut the rope crosswise every 3/4 inch to make a roughly square gnocchi. Arrange gnocchi on the parchment-baking sheets, making sure they don’t touch. Repeat until the dough is used, and re-flour the work surface as required. Sprinkle them with a little more flour.

COOKING

Boil the Gnocchi in plenty of Salted Water for several minutes. Transfer to individual serving platters.

Heat the Butter in a Saucepan and add the Sage Leaves, Lemon Zest, salt & pepper to taste. Sauté just a few minutes until flavors incorporate.

Serve Gnocchi with 1 or 2 TBS of the Sage Butter per serving and some grated Parmesan or Pecorino Romano cheese.

NOTE: Do not refrigerate fresh gnocchi more than 2 to 3 hours, they tend become soggy.
If using the gnocchi in 2 or 3 hours, they can remain on the counter. Gnocchi can be frozen; place in the freezer while on the baking sheets and freeze until hard to the touch, ~ 1 hour. Transfer to a zip-top Freezer Bag (or smaller bags). Freeze for up to two months. Cook frozen gnocchi in boiling water in 2 or 3 smaller batches. With too many in the pot, frozen gnocchi drops the cooking water temperature and they’ll fall apart before the water returns to a boil.
I didn't realize there was so much work to it. In my younger, cooking days I would have tried it, but now at 76, with all my physical problems, I am afraid I will have to pass on it. Hopefully somebody else here will try your recipe. I hate that I made you go through all that work. :sad:
Not really any trouble. I had the recipe BUT added some Nuances of my own for Do's & Dont's.

FYI, one can get Potato Gnocchi in the Supermarket, usually the refrigerated section. It's about 1-Lb, the one I've had is by De Cecco.
It's pretty darn good.
Actually, it wasn't the ingredients I was worried about, it was the work.

I will have to look for those in the supermarket. :yes:

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