Well, I’ve been a little MIA lately and realized I hadn’t posted since July! A lot has happened since then. The biggest news is, we are pregnant and I am currently 5.5 months along! We are having a little girl and are both so excited. Of course that plus a new job, travel and home renovations have taken over my life (in a good way!) so I wanted to get back to basics. Food and cooking have always been so therapeutic for me. No matter what busy chaos is going on around you, I am always thinking about food and new recipes. A lot of them come from places I’ve visited, the season or just ingredients that I love to pair together. In this case, it’s brown butter, sage and sweet potato. What better way to use these three lovelies than in a hearty but delicate gnocchi dish. I fed this to my husband and he ate the whole plate – for breakfast. I hope you enjoy it just as much as we did!
- 1 1/2 cup flour (can also be made with Cup 4 cup flour)
- 2 baking potatoes
- 1 large sweet potato
- 1tsp Kosher salt, pepper
- 1 Tbsp chopped dill
- 2 Tbsp finely minced chive or scallion (green part only)
- 1 egg
- 1 Tbsp olive oil
- 1 small package fresh sage leaves
- KerryGold salted butter
- 1/2 tsp lemon zest
Poke holes in, and bake (or microwave) the potatoes until soft. Immediately remove the potatoes from their skin and place into a ricer or colander. Using a spoon, push the potato through the holes until potato is fine and riced. Place the flour on a clean counter. Make a well with your hand and in it, crack the egg. Add potato, salt, pepper, olive oil chopped dill and chives.
Slowly fold ingredients together, do not over mix the gnocchi or it will be tough. Place the dough into a large ball and cover with a towel, allowing it to rest for 30 minutes at room temperature.
In a large pot, boil 6-8 cups of water. Salt and add 1 tbsp of olive oil to the water.
Cut the dough into 8 sections. Take each section, and place onto a floured surface, rolling a snake out of it. Cut the snake into bite sized pieces, gently flour and in sections, place into boiling water.
Only place about 10-15 gnocchi at a time. They are done when they float, about 2-3 minutes. Remove from water and place in a shallow dish to cool.
In a frying pan on high, place 2 tablespoons of butter, lemon zest and 4 sage leaves into pan. When the butter is sizzling, add in gnocchi and let crisp on one side about 2 minutes, before gently flipping them to the other side. Allow gnocchi to crisp on both sides before serving.