Gnocchi with Brown Butter and Sage | Saveur
A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese. Continue...
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Ingredients
- 1 lb. russet potatoes, unpeeled
- Kosher salt, to taste
- 4 oz. spinach
- 1 1⁄4 cups semolina flour, sifted, plus more
- 2 eggs, beaten
- 18 tbsp. unsalted butter
- 16 leaves fresh sage, minced
- 1⁄4 tsp. freshly grated nutmeg
- Freshly ground pepper, to taste
- 4 tbsp. olive oil
- 3 tbsp. finely grated Parmesan
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