Butternut Gnocchi with Sage Brown Butter – Vickie de Beer

Vickie de Beer's Butternut Gnoccchi with Sage Brown Butter Photo by Charles Russell

Vickie de Beer’s Butternut Gnoccchi with Sage Brown Butter
Photo by Charles Russell

Serves 4

This must be the quintessential sage dish.

250 g (about 3) starchy potatoes
250 g butternut, peeled and cubed
1 small egg, lightly beaten
a pinch of salt
160 g (270 ml) cake flour
80 g butter

Preheat the oven to 160°C.

Bake the potatoes and butternut for 45-50 minutes or until soft but not completely dry. Peel the potatoes while it is still warm.

Mash the potato and butternut as fine as possible and place in a bowl or directly on a clean work surface.

Make a well in the center. Add the egg, salt and about ¾ of the flour. Mix well but as soon as the dough comes together you must stop mixing. If the dough is not pliable easily handled, but seems sticky, you can add the rest of the flour.

On a lightly floured work surface, flatten the dough into a rough 1,5 cm thick square. Cut into 1, 5 cm wide strips.

Dust your hands regularly with flour while rolling each piece lightly until it has a cylindrical shape.

Lay two to three cylinders next to each other and cut them into 1-1,5cm pieces. Repeat with the rest of the cylinders.

Lightly roll each piece of gnocchi with a fork as to make line indents in the dough. They don’t have to be perfect but make sure they are the same size to ensure even cooking time.

Cook the gnocchi in batches in salted boiling water. They are cooked when they float to the top. Remove with slotted spoon and keep warm.

Heat the butter over a medium heat in a large frying pan. Add the gnocchi and sage and fry for 3-4 minutes or until the butter has browned and the sage is crisp.

Michael’s wine recommendation – click here

Chamonix Chardonnay Reserve 2013

Chamonix Chardonnay Reserve 2013

 

Vickie de Beer

Vickie de Beer

Vickie de Beer is the Food Editor of Rooi Rose Magazine and has a stunning website called www.breadnbutter.co.za, from which this recipe is an extract with her kind permission. Vickie is a much lauded and award winning Food Editor and Writer.  She has a unique eye for food and it’s joys.  She works with Charles Russell who is a photographer based in Stellenbosch.  Charles does many of the product packshots I use on this website, he is a talented Beverage, Lifestyle, Architectural and Landscape Photographer and has a wonderful eye for food.  They are a unique team which needs to be more well known than it is.

 

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September 24th, 2014|Categories: Recipes|Tags: , , , , |