PAN-SEARED GNOCCHI WITH WHITE TRUFFLE BROWNED BUTTER, SAGE AND WHITE TRUFFLES
SERVES: 4 to 6
3/4 teaspoon kosher salt, divided
Prepared Potato Gnocchi (recipe below)
3 tablespoons unsalted butter, cut into 3 even pieces for gnocchi browning, divided
8 tablespoons unsalted butter, cut into 1-inch cubes for sage sauce
12 large fresh sage leaves
1 tablespoon Sabatino White or Black truffle Butter
1 teaspoon finely grated lemon zest
Kosher salt and Freshly ground black pepper, season to taste
½ cup grated Parmesan cheese
10-12 slices of Sabatino fresh white truffles, optional
• Bring a large pot of salted water to a boil over high heat and add in 1/3 rd of the prepared gnocchi and wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute. Remove from pot, set aside, and continue cooking in small batches as not to crowd the pot.
• Meanwhile, heat 1 tablespoon of the unsalted butter in a large nonstick pan over medium-high heat. When the butter is completely melted, transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet.
• Sprinkle with 1/4 teaspoon salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes. Transfer to a large plate. Repeat with the remaining gnocchi, using 1 tablespoon unsalted butter and ¼ teaspoon per batch.
For the Sauce:
• Place a large sauté pan over medium-high heat and add 8 tablespoons unsalted butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat and stir in the White Truffle butter.
• Add the reserved gnocchi and the lemon zest to the pan and toss to coat well. Season to taste with salt and pepper. Garnish with grated Parmesan cheese and shaved white truffles. Serve immediately.
SERVES: 4 to 6
2 lbs russet potatoes (about 4 medium), scrubbed
1-1/2 cups all-purpose flour, more for kneading and rolling
1 teaspoon salt
1 large egg, lightly beaten
1. Put the unpeeled potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes by at least 2 inches and bring to a simmer over medium-high heat. Simmer the potatoes until they are completely tender and easily pierced with a paring knife or fork, 30 to 35 minutes.
2. Remove the potatoes from the pot and let them cool just enough that you can handle them; peel them. Once peeled, cut them in half crosswise and pass them through a ricer into a large bowl. Let cool until almost at room temperature, at least 20 minutes.
3. Lightly flour a work surface. In a small bowl, mix the flour with the salt. In the large bowl with the riced potatoes, add the egg and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you have a uniform mass. Transfer it to the floured surface and wash your hands.
4. Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don’t overmix it, or the gnocchi will be tough; the dough should feel very delicate.)
5. Cover gnocchi dough with a kitchen towel.Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour.
6. Cut off a small piece of dough and put the towel back on the rest of the dough so it doesn’t dry out.
7. With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.
8. With a sharp knife cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they don’t touch. Repeat until you run out of dough, re-flouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.
If not going to use them within an hour, freeze.