Even if you've never done it before, don't be intimidated by making gnocchi at home. If you don't want to roll out your own dough, start with the store-bought variety; otherwise, experiment with a simple, from-scratch version, which makes use of leftover mashed potatoes. Looking for a way to branch out with pasta? Get both recipes now.
3/4 cup butter (1 1/2 sticks)
1 cinnamon stick
1 package storebought gnocchi
1 tablespoon sugar, plus more to taste
1 teaspoon ground cinnamon
- Melt the butter with the cinnamon stick in a heavy medium skillet over medium heat until melted, about 2 minutes. Remove from the heat and set aside.
- Cook the gnocchi in a large pot of boiling salted water until all the gnocchi rise to the surface, about 3 minutes. Discard the cinnamon stick from the butter sauce, and reheat the sauce over low heat. Using a slotted spoon, transfer the cooked gnocchi to the hot cinnamon butter in the skillet. Sprinkle with the sugar and cinnamon. Toss to coat, and add more sugar to taste.
- Spoon the gnocchi and butter sauce into shallow bowls and serve immediately.
Serves 4 to 6.
- Desserts, Other
2 1/2 cups cold leftover mashed potatoes
1 large egg yolk
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon salt
3 tablespoons unsalted butter
Pinch freshly ground black pepper
8 fresh sage leaves, finely sliced
1/4 cup grated parmesan cheese
- In a medium bowl, combine potatoes, egg yolk, lemon zest, olive oil, flour, and 3/4 teaspoon salt. Using a wooden spoon, stir until incorporated. Divide dough into fourths. Line a baking sheet with parchment paper.
- On a lightly floured work surface, roll 1/4 of the dough into a 3/4-inch-diameter log. Cut the log into 3/4-inch-long pieces. Pick up one piece of dough, and press onto the back of a fork with your thumb. Still using your thumb, roll dough off fork, forming a "C" shape; the indentations from the tines should be visible. Place the gnocchi on the prepared baking sheet. Repeat process with the remaining pieces of dough, arranging finished gnocchi in a single layer. Repeat with the remaining 3 portions of dough.
- Fill a large saucepan with water, and add 2 teaspoons salt; bring to a boil. Have ready a colander set over a bowl. Add 1/4 of the gnocchi, and cook until they float to the top, 1 to 2 minutes. Using a slotted spoon, transfer cooked gnocchi to the colander. Cook the remaining gnocchi.
- Place a large saute pan over medium-high heat. Add butter. When butter begins to brown, about 2 minutes, add pepper and the remaining 1/4 teaspoon salt. Increase heat to high. Add the gnocchi and sage. Cook, stirring occasionally, until the sage has wilted and the gnocchi have heated through, 1 1/2 minutes. Serve immediately, with a sprinkle of parmesan cheese.
- Side Dishes, Pasta/Noodle