Gnocchi with Sage Brown Butter and Walnuts
Gnocchi with sage brown butter and walnuts recipe - Boil potatoes from a cold start in a saucepan of salted water until easily pierced but not falling apart (15-25 minutes).
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Cooking tools:
- Food mill
- Potato ricer
- Potato masher
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Baking sheet
- Slotted spoon
- Wooden spoon
- Skillet
- Paper towel
- Stove
Ingredients
- 700 gm Nicola potatoes (about 4), peeled, large potatoes halved
- 1 tbsp butter
- 100 gm plain flour, plus extra for dusting (⅔ cup)
- 80 gm roasted walnuts, finely chopped
- Finely grated parmesan, to serve
- Sage brown butter
- 80 gm chilled unsalted butter, diced
- 16 sage leaves
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