Gnocchi With Sage Brown Butter Sauce Recipe
Published in the September 2007 restaurant issue of Bon Appetit, this recipe is from a popular Napa Valley restaurant, Cook St. Helena. this makes 6
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Steamer basket
- Microplane
- Potato masher
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Whisk
- Skillet
- Pot
- Slotted spoon
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Stove
- Serving bowl
Ingredients
- 1 3/4-2 lbs russet potatoes, peeled, cut in 1/2 inch cubes (about 5 medium)
- 1/2 cup parmesan cheese, freshly grated
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 large egg yolk
- 1 cup all-purpose flour
- 10 tablespoons butter, divided (1-1/4 sticks)
- 1/2 cup fresh sage, thinly sliced
- 1 1/2 teaspoons lemon peel, finely grated (packed)
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