Brown Butter Gnocchi with Crispy Sage and Mushrooms


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The key to tender, pillowy gnocchi is using a light touch and adding just enough flour to get the dough to a workable consistency (any more will toughen the dumplings). Brown butter, golden, pan-fried mushrooms and crispy sage round out the comforting dish.

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Yields:
4 serving(s)

Total Time:
35 mins

Cal/Serv:
935

  • 2 c.

    Homemade Ricotta or store-bought ricotta

  • 2

    large eggs plus 2 egg yolks, beaten

  • 1 c.

    finely grated Parmesan cheese, plus more for sprinkling

  • Kosher salt and pepper

  • 1/2 c.

    to 1 cup all-purpose flour, plus more for dusting

  • 4 tbsp.

    olive oil, divided

  • 2 lb.

    mixed mushrooms (oyster, beech and shiitake), torn or sliced

    (oyster, beech and shiitake), torn or sliced

  • 1/2 c.

    (1 stick) unsalted butter

  • 1/4 c.

    fresh sage leaves

Directions

NUTRITIONAL INFORMATION (per serving): About 935 calories, 63 g fat (30 g saturated), 311 mg cholesterol, 1,222 mg sodium, 60 g carb, 6 g fiber, 25 g sugar (0 g added sugar), 33 g protein

Did you make this recipe? Comment below!

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Lettermark

Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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