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Awesome Gnocchi With Peas, Tomatoes, and Sage Brown Butter Recipe

Awesome Gnocchi With Peas, Tomatoes, and Sage Brown Butter Recipe

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Awesome Gnocchi With Peas, Tomatoes, and Sage Brown Butter

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Ingredients:

Serving

Directions:

Put potatoes in a large pot (skins on), cover with water, and bring to a boil. Reduce heat and cook at a low boil until the potatoes are tender, about 45 minutes - drain.
While potatoes are still warm, peel off skins and discard. Pass all potatoes through a ricer onto a clean counter/work surface.
Bring 6 quarts of water to a boil in a large pot with 1 tablespoon of salt. Setup an ice bath nearby (large bowl filled with water and ice cubes to keep water very cold).
Make a well in the center of the riced potatoes, then sprinkle all over with flour. Break the eggs into the center of the well. Add salt (1 tsp.). Using a fork, blend egg and salt together, then incorporate flour and potatoes (like making pasta). Once the dough begins to come together, begin kneading lightly until it forms a ball, then knead for another 4 minutes, or until the dough is dry to the touch.
Divide the dough into 6 balls. Roll one ball into a rope 3/4 inch in diameter, and cut into 1-inch pieces. Roll each piece down the back of a fork to create ridges (or against the back of a gnocchi ridger). Drop gnocchi into the boiling water and cook until they float to the surface, about 1 minute. Use a slotted or strainer spoon to transfer from boiling water to the ice bath. Repeat with the remaining 5 balls (do not try to cook all gnocchi at once). Add ice to the ice bath as needed (ice will melt as you add hot gnocchi).
When all gnocchi have been cooked and cooled in the ice bath, transfer gnocchi to another bowl using a slotted or strainer spoon and toss with the canola oil. Place in fridge until ready to use (up to 48 hours). NOTE: I strongly recommend using the ice bath, even if you plan on eating them immediately. By cooling them in the ice bath and then reheating them all at once, it allows all of the gnocchi to reheat simultaneously and evenly.
When ready to serve, bring 6 quarts of water to a boil with 2 tablespoons of salt.
Drop gnocchi into the boiling water and cook until they float to the surface (about 1-3 minutes). Remove using a slotted or strainer spoon and set aside.
Melt the butter in a large, deep saute pan. Add the sage and parsley and cook over MEDIUM-HIGH heat until sage is crisp and butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well.
Add the peas, tomatoes, and a generous pinch of salt and freshly ground pepper to taste and cook, tossing until heated through, about 2-5 minutes. Add the parmesan cheese, transfer to a warmed serving dish, and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	986.22 Kcal (4129 kJ)
Calories from fat	452.53 Kcal
		% Daily Value*
Total Fat	50.28g	77%
Cholesterol	117.37mg	39%
Sodium	1479.36mg	62%
Potassium	1737.76mg	37%
Total Carbs	110.26g	37%
Sugars	8.25g	33%
Dietary Fiber	13.94g	56%
Protein	25.3g	51%
Vitamin C	53.7mg	90%
Vitamin A	0.2mg	6%
Iron	7.2mg	40%
Calcium	415.3mg	42%

Amount Per 100 g
Calories	181.99 Kcal (762 kJ)
Calories from fat	83.51 Kcal
		% Daily Value*
Total Fat	9.28g	77%
Cholesterol	21.66mg	39%
Sodium	272.99mg	62%
Potassium	320.67mg	37%
Total Carbs	20.35g	37%
Sugars	1.52g	33%
Dietary Fiber	2.57g	56%
Protein	4.67g	51%
Vitamin C	9.9mg	90%
Iron	1.3mg	40%
Calcium	76.6mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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