Gnocchi with Burnt Butter, Sage & Walnuts

A few years ago I had the privilege of learning how to make gnocchi, among other things, from an Italian woman who was running cooking lessons from her kitchen and has now become a great friend, hosting my husband and I when we went to her hometown in Italy. 

I tried to make it a few times before with varying success, but with this recipe, handed down from her mother's mother's mother, generation after generation, I have always had great success. Elisa is happy with me to share this recipe, just as she shared it with me. Trust me, once trying this gnocchi, nothing else compares. 

I've left the measurements out of the ingredients list because with real cooking, you just know. And if in doubt, more is better. (Except for the flour, if the dough's a little sticky, it's probably just warm, don't be tempted to add more flour)

Ingredients 

• Red skinned potatoes - I don't know why red, but that's how she taught me, so that's what I do. 
• Flour 
• Nutmeg
• Parmesan 
• Egg
• Butter 
• Walnuts
• Fresh Sage
• Capers 

Method

Boil potatoes - skin on - in salted water till cooked through. Drain and allow to cool a little so that you can handle them. 

Gently peel using your fingers, the skin should come off easily, then mash while still warm. Set aside till room temperature. 

Once completely cooled, weigh, and add flour and eggs according to this ratio: 

• 600 grams potato
• 200 grams plain flour
• 2 tbsp finely grated parmesan 
• 1/4 tsp freshly grated nutmeg
• 1 egg

The above ratio makes enough for 6 entree's. Traditionally pasta or gnocchi is served on small plates before a main meal, and followed with meat, veggies and potatoes/bread etc. 

Mix all the gnocchi ingredients together and knead gently on a floured surface. It should feel similar to a scone dough. Shape into a rectangle about 2cm thick. Gently cut into 2 cm wide strips. If its a little sticky that's ok. Using a fork edge, cut 2cm pieces off the end of the strip and gently roll the edge of the piece with the fork, not pressing, but so that it rolls with the grooves of the fork. Place each piece onto a floured tray. Repeat until all the dough is used. 

If making excess you can freeze the dough on the tray. Once frozen store in a ziplock bag, or airtight container. Cook from frozen. 

Boil a large pot of salted water. Once boiling, gently drop the gnocchi into the water. Stirring occasionally to make sure they haven't stuck to the bottom. Once they rise to the surface they are cooked, scoop out with a slotted spoon into a colander to drain. 

In a heavy based saucepan, on a medium-high heat melt 90 grams of butter (or more). Once melted add a large handful of freshly picked sage leaves, a handful of walnut pieces and 2 tbsp of drained capers. Cook stirring occasionally till the butter turns slightly brown. Add the gnocchi and toss through the sauce. Serve on a platter. Grate more parmesan on top. Place in the centre of the table. Share. Enjoy. Devour. 

This gnocchi is also delicious with a rich tomato or puttanesca sauce. Freezes and reheats well, though I don't often have leftovers. They're light fluffy and moorish morsels. Warning: Once you try these, you won't be satisfied with substitutions.