So, I let one week pass and decided to try it again since I had a huge bag of potatoes. This time, I used this recipe from Smitten Kitchen - although I still microwaved the pototoes and used a potato ricer, as the first recipe above suggests. 12 minutes in the micro versus 45 in the oven sounds much better to me.
I topped the gnocchi with a sage brown butter sauce, melting a stick (!!) of butter and adding some sage, salt and pepper, with nutmeg. After boiling the gnocchi, I put them in the pan with the sauce - it browned the gnocchi which I thought made it better.
I heated up some chicken sausage for protein (the stuff at the top of the plate) and voila:
It looks like one, big, brown mess, but it was a hit!
10 comments:
Oh how I love gnocchi. I am far too lazy to make it, though.
Anything consisting of a stick of butter is generally a hit with me!
I can't no to gnocchi.
We once made gnocchi from scratch using the recipe from William Sonoma. It turned out AWFUL. Yours look waaaaaay better!!! Definitely two thumbs up.
butter is on my list of things that make everything better.
Looks yummy!!
How fun, Corinna and I L-O-V-E-D the food in Italy, actually we loved EVERYTHING about Italy, dream of living there almost daily.
How fun, Corinna and I L-O-V-E-D the food in Italy, actually we loved EVERYTHING about Italy, dream of living there almost daily.
Was it as good as the Italian version?
YAY for gnocchi success!
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