Matzo Gnocchi in Brown Butter Sage Sauce

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 399, total fat 20 G., saturated fats 12 G., proteins 9 G., carbohydrates 49 G., fiber 4 G., cholesterol 116 mg, sodium 572 mg, sugar 1 G.

This version of soft gnocchi uses finely ground matzo meal instead of regular wheat flour, making them the perfect treat for Passover. Like traditional Northern Italian gnocchi, these dumplings are made with potatoes and eggs, then tossed with a brown butter sauce with sage. Serve as a main course or a hearty side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Gnocchi

1.3 kg Russet-Burbank potatoes, thoroughly washed
2.5 cups matzo meal
3 large eggs, lightly beaten

Sauce

165g unsalted butter, cut into pieces
8 sage leaves, cut into strips
1/8 tsp. grated nutmeg
60 gr. parmesan, shaved with a vegetable peeler (about 1.5 cups)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: gnocchi (dumplings), matzo, mashed potatoes, brown butter, sage, nutmeg, Parmesan cheese

Cooking the dish according to the recipe:

Gnocchi:

Place the potatoes in a large saucepan and cover with water to a depth of 2 cm. Season with salt. Bring to a boil, reduce heat, and simmer until the potatoes are tender when pierced with a fork or knife, about 25 minutes. Drain the potatoes and set them aside to cool slightly and handle.
Peel the potatoes and cut into large chunks. Press the pieces through a potato masher onto a clean work surface. Sprinkle the potatoes with 2 teaspoons of salt and let them cool completely.

To ensure smooth, airy mashed potatoes rather than sticky ones, use a potato masher. This will ensure the mashed potatoes blend well with the other ingredients, resulting in tender gnocchi.

While the potatoes are cooling, grind the matzo meal in a spice grinder or blender (it should have a texture similar to wheat flour). Line a baking sheet with parchment paper.
Sprinkle the cooled potatoes with 2 tablespoons of matzo meal. Pour the eggs into the flour and begin kneading the dough with a fork. Once the mixture begins to stick together, begin kneading gently with your hands until the ingredients are fully incorporated, about 2 minutes. Form the dough into a smooth ball and let it rest for about 15 minutes.
Lightly dust your work surface with a little of the remaining matzo meal. Divide the dough into 8 equal pieces. Working with one piece at a time, roll the dough into a 12-inch-long rope. Using a knife or scraper, cut the rope into 1/2-inch-thick pieces; place the sliced gnocchi on the prepared baking sheet. Repeat with the remaining dough. The gnocchi can be made up to 2 days ahead of time; wrap the baking sheet in plastic wrap and refrigerate.
Sauce:

In a large skillet over medium heat, melt the butter until browned and nutty, 5 to 6 minutes. Sprinkle with sage and nutmeg and continue cooking, swirling the pan, until the butter is golden brown, about 1 minute more. Be careful not to burn the butter. Remove from heat, season with salt and pepper to taste, and set aside while you prepare the gnocchi.
Bring a large pot of water to a boil and add salt. Add about a third of the gnocchi at a time and cook until they float to the surface and the water returns to a boil, about 2 minutes. Using a slotted spoon, transfer the gnocchi to the pan with the butter sauce as they cook. Reserve 1/4 cup of the cooking water.
Gently toss the gnocchi with the sauce. Add half the cheese and 2 tablespoons of the gnocchi cooking water and toss again; add more water if necessary to coat the gnocchi evenly. Sprinkle with the remaining cheese.