A recipe for simple homemade potato and carrot gnocchi, paired with a classic browned butter and sage sauce.
I saw my first few snow flurries earlier this week. As I was walking across the medical campus, tightly bundled up in my jacket, scarf and gloves, and on my way to get my flu shot, they started to fall.
It’s a uniquely angelic thing, seeing those first few flakes. It didn’t stick, it didn’t accumulate, but it means a change is in the air: the holidays are coming. That means lots of delicious food and drink, precious time spent with family and friends, and a perfectly crisp, white blanket that covers the landscape. It’s as if the snow is preparing that which is underneath for a brand new beginning.
Related: Crispy Gnocchi with Clams and Panko
You should really see the menu plan I’ve got for this upcoming week. I am entering into November in full on holiday mode, no pumping the breaks here. I’m making stews, and casseroles, and coq au vin, and using my Le Creuset on an almost daily basis. I’m making these pumpkin chocolate chip muffins, because… obvi. I’m drinking Greek wine and bourbon cocktails, and snuggling up with my hubby and the girls on the sofa afterwards. It’s the best time of the year!
And these gnocchi are right up there with all the other tasty comfort food: handmade and homemade and plump and scrumptious. What better way to celebrate the fall than by turning classic gnocchi into a tasty carrot-filled feast? These gnocchi are a combo of carrot and potato, and they are paired with a simple brown butter and sage sauce. It doesn’t get anymore classic comfort food than this plate right here, folks!
Now its your turn: What is your favorite go-to comfort food dis for the holidays? Share with me by commenting below!
- 1 pound carrots, peeled and chopped into 1" pieces
- 2 large Russet potatoes, peeled and chopped into 1" cubes
- 1 egg yolk
- 1/4 cup grated Parmesan cheese
- About 1 1/2 to 2 cups all-purpose flour
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon minced fresh sage
- Grated parmesan cheese, for serving
- Bring a large pot of salted water to boil over high heat. Add carrots and potatoes and boil for 14-16 minutes, until cooked through. You should be able to easily insert a fork or toothpick into the vegetables. Drain vegetables and set aside until cool to the touch, about 10-15 minutes.
- When vegetables have cooled, add to a food processor and process until a thick puree forms. Transfer puree to a large mixing bowl. Add egg yolk, Parmesan cheese, about 1 to 1 1/4 cups flour, salt and pepper. Using your hands, mix until a dough forms. Add a little more flour if needed, but just enough until the dough comes together. Adding too much flour can make the gnocchi tough. Set dough aside, covered, for about 10-15 minutes to rest.
- Bring a large pot of salted water to a boil. Dust a cutting board and two baking sheets with flour. Cut off a section of the dough that is about the size of a kiwi. Roll out the dough lightly with your hands into a log about 1 inch in diameter. Cut the log into sections about 1 inch long and transfer to prepared baking tray. Repeat with remaining dough.
- When water is boiling, cook gnocchi about 2-4 minutes, until they float. Remove to a plate. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter with 1 tablespoon olive oil. Working in batches, add gnocchi to the pan and fry for about 1-2 minutes per side, until lightly browned. Remove to plate again and repeat with remaining gnocchi.
- Turn heat down to medium and 1/2 cup butter in the pan until bubbly and frothy. Stirring occasionally, watch pan carefully to allow butter to brown but not burn. Add sage and season with salt and pepper. Transfer gnocchi to the sauce and toss until well coated. Serve with grated parmesan cheese.