Gnocchi with Brown Butter, Sage and Walnuts
Serves 4
4 medium sized russet potatoes
2 eggs
3/4 cup flour
1 tsp/ salt
1 tsp pepper
1/2 tsp nutmeg
1 stick butter
2 cups walnut pieces (or halves)
fresh sage leaves (about 1 cup chopped roughly)
Okay. This is really not that hard, but it takes time and it is WELL worth it. Believe me.
Boil the potatoes until fork tender. While still warm rub the peel off. I did this under running cold water. If you have a ricer use it! I do not, so I actually tried 2 methods instead. I used the large hole side on my grater. That worked really well. I also used the tines of a fork to mash and fluff. That worked fairly well, but tended to result in less fluffy gnocchi. Allow the grated potato to cool. Add the spices. Lightly beat the 2 eggs and add them to the potato and fold in gently. Add the flour in thirds, folding as well. Now, turn the mess out onto a floured surface and gently push the lot into a ball. Cut the ball into thirds and work each third into rolls about 3/4 inch in diameter. With a fork cut the roll into pieces about the size of the first joint of your thumb. Roll the nubbin of dough off the tines of the fork to make the characteristic stripe marks.
Drop the gnocchi into boiling water and allow to cook until they rise to the surface. Remove with a slotted spoon and place in serving bowl(s).
Sauce:
Simple. Tasty. Incredibly good...Melt the butter in a pan. Add the sage and nuts. Allow to sizzle a little, but do not burn the butter.
Pour on top of the pasta and add sage leaves for garnish.
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