Gnocchi with Brown Butter
Serves 4
| prepPreheat oven to 180°C / 356°F | ||||||||
| prepCover roasting tray base with rock salt | ||||||||
| 6 large russet potatoes | Bake potatoes on salt 180°C / 356°F, 80–100 min | Rest 10 min, halve, scoop & rice flesh | Mix potato, egg mixture, flour & salt | Knead dough until pillowy | Roll, cut & shape gnocchi | Boil gnocchi until float, 30 sec more | Fry gnocchi 2–3 min, add butter & brown | Serve with crispy sage & parmesan |
| rock salt, enough to cover tray base | ||||||||
| 1 egg | Beat egg with oil | |||||||
| 15 ml olive oil (for the dough) | ||||||||
| 120 g plain flour, plus extra for dusting | ||||||||
| sea salt, to taste | ||||||||
| 12 to 15 fresh sage leaves | Fry sage 10–15 sec, drain | |||||||
| 50 g unsalted butter | ||||||||
| parmesan, to serve | ||||||||
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