Virtual – Gnocchi with Brown Butter and Sage

Potato Gnocchi

  • 1 large Russet or Yukon Gold potato

  • ¾ – 1  cup all-purpose flour

  • ½ tsp salt

  • 1 egg

  • Extra flour for dusting

 Browned Butter Sage Sauce 

    • Kosher salt

  • ½  cup chopped Walnuts (you can also substitute pistachios, pine nuts or pumpkin seeds)

  • Approx. ¼ cup fresh Sage leaves (10-16 leaves, whole)

    • 1 cup of reserved gnocchi pasta water

    • ½ cup butter

  • 4 cloves of garlic

  • Freshly ground black pepper

  • Parmesan for serving

Equipment list:

  • Pot for boiling pasta

  • Saucepan for sauce

  • A rubber spatula or wooden spoon

  • Knife and Cutting board

  • Ladle or glass measuring cup for reserving pasta water

 

Optional Ingredients

  • Parmesan for serving