“I’m not a chef, I’m Italian”- David Rocco

Friday, September 26, 2014

Potato Gnocchi in Sage Butter with Crispy Potato Skin Petals

Ciao a tutti!! I know it has been a while. I’ve been very busy getting ready for my upcoming time in Italy, setting up dinners, events, classes, etc. I am SO EXCITED!!!!! In fact, to say I’m excited is downplaying it. Like last year, I will be journaling a lot of my trip and will be sure to share a lot of pictures, details, recipes, menus and more with you. I look forward to another wonderful adventure.
 In the meantime, I will share with you my recipe for Potato Gnocchi in a Sage Butter Sauce with Potato Skin Petals. I got the idea for the petals because I really don’t like to waste ANY food if it can be helped. So, when I was preparing the potatoes for the gnocchi and I had all the skin left, I thought “hmmmmm, why not fry this in some butter and top the gnocchi with it?” I know, I know, I’m crazy!! Enjoy!!

Potato Gnocchi in Sage Butter with Crispy Potato Skin Petals
Potato Gnocchi

3 ½ ounce of double zero flour (if you can’t find 00 flour, you can use AP)
1 lb. potatoes
1 egg
Pinch of salt
Sage Butter
5 tbsp. butter
Pinch of salt
Pinch of pepper
Sage leaves, gently torn (as much or as little as you like)
Potato Skin Petals
1 tbsp. butter
Potato Skin
Put you potatoes in a large pot and cover with cold salted water. Bring the water to a boil and cook until the potatoes are tender, this should take around an hour.
Let the potatoes cool. Peel them and be sure to set the potato skin aside! Put the potatoes through a rice. Combine the potatoes with flour, egg and salt. Mix by hand or using a fork. Put the dough on a floured surface and divide into 4 portions. Roll each portion into a long log and cut each log into ¾ inch pieces using a flour knife. Press each piece of dough against tines of a floured fork, carefully push with a floured thumb in a forward motion toward the end of the tines and let the gnocchi fall from the fork. You can also use a gnocchi board (which I did, I also made jumbo gnocchi, which of course, you can do too!)
Cook the gnocchi in salted boiling water. Fresh pasta cooks much quicker than dried, package pasta, do DO NOT OVER COOK!! The gnocchi should be tender and cooked within 3-5 minutes.
 In the meantime, while the gnocchi is boiling, prepare a medium size pan over medium heat. Add the butter, salt and pepper. Allow the butter to brown slight and add the torn sage leaves. By this point, drain the gnocchi and add to the pan with the butter sauce. Let the gnocchi sit and heat in the sauce for a few minutes so the butter leaves a nice coating on the pasta. Feel free to add a little pasta water as well, I always do. For the potato skin petals, in another small pan, heat on medium heat. Add the butter and the potato skins. I like to tear the potato skin with my hands and create little shreds. Let it fry in the butter for a few minutes until crispy. Plate the gnocchi and add the potato skin petals directly on top and of course, you must add a sprinkle of parmigiana and a glass of wine. Buon Appetito!!