My fifth grade teacher’s husband owned a crazy delicious Italian restaurant about thirty minutes from the elementary school. Once a week, she would bring in lunch for the students. My favorite was the gnocchi and the fried ravioli. Even at twelve year olds, I was all about the carbs. Anyways while I have tried making fried ravioli, gnocchi has always seemed too hard. You got to peel the potatoes, boil the potatoes, rice them, let them cool and then FINALLY, add the flour and egg. It sounds like a recipe for stress. But I figured there had to be a shortcut and there is! Instant mashed potatoes.
On there own, instant mashed potatoes taste like glue. Seriously, I’m not exaggerating. However, they turn into little fluffy pillows once all is said and done which takes about 20 minutes. Yes! Twenty minutes for homemade pasta. Awesome, right? Since Valentines Day is next Saturday, I kicked this recipe up a notch. Pan-Seared Gnocchi with Brown Butter Sauce and Fried Sage. Your date will be nothing but praise when you set this plate in front of him or her. Have fun!
- 1 cup dry potato flakes
- 1 cup boiling water
- 1 egg, beaten
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 sage leaves
- In a medium-size bowl, place potato flakes and pour in boiling water; stir until blended. Once cool,
- stir in egg, salt, and pepper. Blend in flour to make a fairly stiff dough. If it's not stiff enough, add more flour ¼ cup at a time. Turn dough out on a well floured board. Knead lightly.
- Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
- Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.
- Meanwhile, heat 1 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When the butter is completely melted, transfer the cooked gnocchi to the skillet. Sprinkle with ¼ tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi. Set aside.
- Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.
- Add the reserved gnocchi and toss to coat well. Season to taste with salt and pepper. Serve immediately.