Best 3 Potato Gnocchi In Burnt Butter Sauce Recipes

Potato gnocchi in burnt butter sauce is a delectable Italian dish that combines the soft and pillowy texture of gnocchi with the rich and nutty flavor of browned butter. This classic combination creates a harmonious balance of flavors and textures, making it a popular choice among food enthusiasts. Whether you are a seasoned chef or a home cook looking to try something new, this article will provide you with the knowledge and guidance you need to create the perfect potato gnocchi in burnt butter sauce. We will guide you through the process of selecting the right ingredients, preparing the gnocchi, and crafting the burnt butter sauce to ensure a flavorful and satisfying meal. Get ready to embark on a culinary journey and discover the secrets to creating this timeless Italian dish in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

### Ingredients: - 1 ½ pounds (675 g) russet or Idaho Russet ®potatoes peeled, cut into halves lengthwise, and cut crosswise into ¼-inch thick (6 mm) slices - 1 ¾ teaspoons kosher salt, divided - 1 ½ teaspoons fresh grated nutmeg, divided - ¾ cup (85 g) fine semola (or 75% semola/25% all-purpose) - ¼ cup (50 g) cup grated Parmigiano Reggiano (3.5 ounces) - 4 tablespoons unsalted butter, divided - 2 ounces (60 g) pancetta, cut into ¼-inch (6 mm) pieces - A few fresh sage leaves (6-8) cut into chiffonade - ¼ cup heavy cream (30% M.F.) ### Instructions: 1. ### Cook the Potatoes: - Place the sliced and salted russet or Idaho Russet ®potatoes in a large pot of cold water (cover with 1 ½ inches (4 cm) of water) with 1 ½ teaspoons of the total amount of salt. - Bring to a boil over high heat. Reduce heat to a simmer, cover, and cook, stirring once halfway through the cooking process, until the slices are very soft (they need to be soft enough to be easily smashed with a finger), about 23-25 minutes. - Drain the slices in a colander and spread them onto a large flat plate (or a few sheet pans) and let cool slightly (about 5 minutes). - Using a ricer, rice the slightly cooled slices onto a flat surface. 2. ### Make the Gnocchi: - Combine the riced, salted, and steamed russet or Idaho Russet ®potato with the grated nutmeg, the remaining 1 ½ teaspoons of salt, and ½ cup (55 g) of the grated Parmigiano Reggiano. - Gradually mix in the semola until you get a smooth and homogeneous mixture (aggregates of solid and liquid ingredients). You might not use all of the semola. - Dust a clean, flat work surface with semola and use it to form a cohesive, supple, and slightly sticky ball of the mixture, turning it over and over as you go. 3. ### Shape the Gnocchi: - Take a small amount of the mixture in the hand of your choice, roll the mixture into a finger-thick and 14-inch long (35 cm) strand, and cut the strand into ¾-inch (2 cm) pieces. - If you want to give the gnocchi a more typical shape, use a gnocchi board or a floured 1 ½-inch wide (4 cm) wide piece of wood with finger-like grooves. - Gently press the uncooked gnocchi over the board so that the finger ridges imprint a textured pattern onto the gnocchi. - Place the gnocchi onto a floured sheet pan and chill for 10 minutes prior to cooking. 4. ### Cook the Gnocchi: - Bring a large pot of salted water to a boil, turn the heat down to maintain a gentle simmering boil. - Cook the gnocchi in batches, and once they start to float to the top, give them 3-4 more seconds and remove them from the pot using a slotted spoon. - Toss the gnocchi in the burnt butter in a large bowl. 5. ### To Make the Burnt-Butter Browned Sage Sauce: - While the gnocchi are cooking, melt 3 tablespoons of the total amount of butter over medium heat in a small skillet. - Once the butter melts, give it a gentle swirl and let it cook for a few more minutes until it begins to brown and give off a nutty aroma. - Add the sage at this point. If the butter is just starting to brown, cook the sage for about 20-30 seconds. If the butter has already browned slightly, cook the sage for about 10-15 seconds. - If you want to add crisp sage, fry in hot oil for a couple of seconds. - Pour the browned sage and butter over the gnocchi. ### Conclusion: - Potato gnocchi is a delicious and versatile dish that can be enjoyed as a main course or side dish. - The key to making good gnocchi is to use the right type of土豆. Russet or Idaho Russet ®potatoes are the best choice because they have a high starch content, which makes them light and fluffy. - The gnocchi should also be boiled in plenty of water and only until they float to the top. Overcooking will make them too soft andmushy. - The burnt butter sage is a classic pairing for gnocchi. The browned butter adds a nuttyflavor and the sage a slight herbalflavor.