Sourdough Potato Gnocchi with Brown Butter Sage Sauce

Sourdough Potato Gnocchi with Brown Butter Sage Sauce ingredients

• 2 lbs russet potatoes
• 0.5 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1 large large egg yolk
• 1 tsp fine sea salt
• 0.25 tsp freshly grated nutmeg
• 0.5 cup unsalted butter
• 10-12 leaves fresh sage leaves
• 0.5 cup freshly grated Parmesan cheese
• to taste black pepper

How to make Sourdough Potato Gnocchi with Brown Butter Sage Sauce

1. Wash the 2 lbs russet potatoes thoroughly. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 20-30 minutes.
2. Drain the potatoes completely. While still warm, peel them (the skins should slip off easily) and immediately pass them through a potato ricer or mash them thoroughly with a fork until no lumps remain. Spread the riced potatoes on a clean, dry surface or baking sheet to cool slightly and allow some steam to escape for about 5-10 minutes.
3. On a clean, lightly floured surface, form the warm riced potatoes into a mound. Create a well in the center and add 0.5 cup sourdough discard, 1 large egg yolk, 1 teaspoon fine sea salt, and 0.25 teaspoon freshly grated nutmeg.
4. Gradually add 1 cup all-purpose flour around the perimeter of the potato mixture. Using a bench scraper or your hands, gently fold the ingredients together from the outside in, kneading minimally until just combined and a soft, pliable dough forms. Over-kneading will result in tough gnocchi.
5. Divide the dough into 4 equal portions. Roll each portion into a long rope, about 0.75 inch thick. Using a sharp knife or bench scraper, cut the ropes into 0.75-inch pieces.
6. For traditional gnocchi, gently roll each piece over the back of a fork or a gnocchi board to create ridges that will hold the sauce. Alternatively, leave them plain. Place the finished gnocchi on a lightly floured baking sheet, ensuring they don't touch.
7. Bring a large pot of heavily salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches, ensuring not to overcrowd the pot. Cook for 2-3 minutes, or until the gnocchi float to the surface. Continue to cook for another 30 seconds after they float.
8. While the gnocchi cook, prepare the brown butter sage sauce. In a large skillet, melt 0.5 cup unsalted butter over medium heat. Add 10-12 fresh sage leaves. Cook, swirling occasionally, until the butter turns a nutty brown color and the sage leaves become crispy, about 4-6 minutes.
9. Using a slotted spoon, carefully transfer the cooked gnocchi directly from the boiling water into the skillet with the brown butter sage sauce. Toss gently to coat all the gnocchi.
10. Serve immediately, garnished with 0.5 cup freshly grated Parmesan cheese and a generous grind of black pepper. For best results, ensure the gnocchi are served hot to fully enjoy the rich flavors of the sauce.

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