You guys know how much I love kitchen short cuts, especially ones that can help you make amazing delicious and seemingly upscale dishes without too much effort. Well, today I’m going to share another of those kitchen short cuts with you and a recipe for my Parmesan Sage Gnocchi in Browned Butter Sauce!
Simply Potatoes® products are your fast track to casseroles, hash dishes and so much more. Even my Parmesan Sage Gnocchi starts with Simply Potatoes. Their products are simply made with always fresh, never frozen potatoes. They go from farm, to fridge, to fork. Check out all the varieties available here.
My gnocchi recipe starts with the Traditional Mashed Potatoes. Add an egg and flour, and you have a basic gnocchi dough. Grated Parmesan cheese and chopped sage add the unique flavor that make these gnocchi special.
Making gnocchi is not hard, you guys! It’s actually pretty quick and easy. It’s really just a matter of mixing a few ingredients to create a dough, rolling it into a “snake” shape and cutting little pillow-like puffs. You can use the prongs of a fork to roll grooves onto the sides for extra “sauce space” and visual texture. Get the details on the rest of the recipe below.
You can find Simply Potatoes in grocery stores everywhere! Look in the refrigerated section. What are some ideas you might have for how to incorporate Simply Potatoes products into a recipe of your own?
- 1 package Simply Potatoes® Traditional Mashed Potatoes
- 2-3 cups All-Purpose Flour
- 1 Egg
- 1 cup Grated Parmesan Cheese
- 3-4 Tablespoons Finely Chopped Sage
- 1/4 cup Butter (1/2 stick)
- 2-3 Fresh Sage Leaves
- Combine the Simply Potatoes® Traditional Mashed Potatoes, Parmesan cheese, sage and egg in a bowl. Mix Well.
- Add in flour, 1/2 cup at a time, until the mixture reaches a dough like consistency.
- The dough should not be sticky, nor dry and crumbling.
- Take sections of the dough and roll into "snake-like" tubular logs, about 1/2 inch in diameter.
- Cut into 1 inch pieces.
- Roll sides of each piece of dough against the prongs of a fork for texture.
- Drop the gnocchi into salted, boiling water for 4-5 minutes.
- They should float to the top when they are cooked through.
- Drain and set aside.
- Melt butter in a skillet over medium heat.
- Add the sage leaves.
- Stir constantly until the butter browns.
- Remove the sage leaves.
- Remove from heat.
- Add cooked gnocchi to the butter mixture while the pan is still hot.
- Toss quickly to coat.
- Remove from pan using a slotted spoon.
- Garnish with additional chopped sage and Parmesan cheese, if desired.