Weekend Meal: Gnocchi

This weekend we made, from scratch, Gnocchi. Gnocchi is a potato pasta best paired with a light sauce. The Gnocchi we made is from Fine Cooking:
Pan-Seared Gnocchi with Browned Butter & Sage

The first tip for this recipe is to use a Ricer for the potatoes. We attempted to finely slice the boiled potatoes with a knife but it made the Gnocchi dough a little chunky. A ricer would have made this dough a lot more smooth.

The Gnocchi, when cut from the strip of dough, should look like tiny pillows. Be sure to use a very sharp knife to cut the dough.

This recipe made ~3 baking sheets full of Gnocchi. It is key to line the baking sheet with parchment paper and then dust flower onto the parchment paper. This way the fresh Gnocchi won't stick to the surface.

Once the Gnocchi is made you can either cook it in a pot of boiling water (make sure to add a generous amount of salt to the water) or freeze the Gnocchi to make later. Gnocchi can be paired with tomato sauces, white sauces or like what we used, a butter sauce. The butter sage sauce the recipe called for was very good. However, it was a little on the buttery side for our taste. Unless you are like Paula Dean and LOVE butter we would recommend using 1/2 stick of butter for the sauce instead of 1 stick of butter.