Purple Potato Gnocchi with Sage Brown Butter
One night while worrying about COVID, seeking the comfort that only potatoes seem able to provide, I made buttermilk mashed purple potatoes for dinner and served my easy beef stroganoff over the top. It was a comforting dinner, and the only problem was that I had cooked a 2 pound bag of potatoes for just my sweetheart and myself. After having some leftovers the next day for lunch, I decided to use the rest to make gnocchi. And am I glad I did! After cooking these, simply melt a few tablespoons of butter in a pan with about a tablespoon of minced fresh sage, and toss the cooked gnocchi in that butter before serving. A little Parmigiano cheese on top before serving doesn’t hurt either. Depending on how wet your potatoes are, you’ll need to keep adding flour until your dough isn’t sticky. I needed to add quite a bit of flour, so my recipe made a ton of gnocchi. Freeze the extras on a baking sheet like this then pop them into a bag or container to keep in the freezer until the next time you crave them – which I guarantee won’t be that far in the future!
- 2 cups mashed potatoes (although mine were purple, any will do)
- 1 egg
- ½ teaspoon salt
- 1 to 3 cups of flour
- Mix the mashed potatoes together with the egg and salt, then start mixing in flour until the dough is no longer sticky. Once it's dry enough to manage, divide into four portions and roll each one out into a rope about and inch across. Cut into bite sized pieces, then press each lightly with a floured fork to create ridges to hold the sauce.
- Bring a large pot of salted water to boil, then reduce heat to medium. Add as many gnocchi as you are cooking and cook, stirring once in a while, until the gnocchi float. Drain and toss with sage butter sauce if desired and serve.