Rating: 5 stars
3 Ratings
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Bastianich loves fresh sage with buttery gnocchi.

Julianna Grimes
Recipe by Cooking Light March 2012

Gallery

Credit: Con Poulos; Styling: Helen Crowther

Recipe Summary

hands-on:
35 mins
total:
1 hr 52 mins
Yield:
Serves 4 (serving size: about 22 gnocchi)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan; cover with water. Bring to a boil over medium-high heat. Cook 40 minutes; drain. Cool; peel. Press potato flesh through a ricer. Spread potatoes on a baking sheet; sprinkle with salt. Cool.

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  • Scoop potatoes into a large bowl. Weigh or lightly spoon flour into a dry measuring cup. Add flour, and toss. Form a well in center. Add 2 tablespoons chives, pepper, and eggs; stir. Turn dough out onto a lightly floured surface. Gently knead just until dough comes together (about 1 minute).

  • Cut dough into 4 equal portions, and roll each into a 22-inch-long rope. Cut each rope into 22 pieces. Score gnocchi with a fork. Cook half of gnocchi 3 minutes in boiling water. Repeat with remaining gnocchi; drain.

  • Melt butter in a large skillet over medium heat. Add garlic; cook for 2 minutes. Add nuts; cook 2 minutes or until butter browns. Discard garlic. Set aside half of butter mixture. Add half of gnocchi to pan; toss. Cook 1 minute or until browned. Repeat with remaining butter and gnocchi. Divide gnocchi evenly among 4 shallow bowls. Sprinkle with 2 tablespoons chives and cheese.

Nutrition Facts

398 calories; fat 15.2g; saturated fat 6.8g; mono fat 3.5g; poly fat 3.7g; protein 10.6g; carbohydrates 56.4g; fiber 3.6g; cholesterol 78mg; iron 3.4mg; sodium 606mg; calcium 73mg.
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