Reimagined Italian Classic: Mashed Potato Gnocchi with Brown Butter Sage and Cherry Compote

Reimagine an Italian classic with our Mashed Potato Gnocchi with Brown Butter Sage and Cherry Compote.

This dish combines the comforting texture of homemade mashed potato gnocchi with the nutty richness of brown butter sage sauce, all balanced by a sweet and tangy cherry compote. Perfect for an elegant yet comforting meal that brings a fresh twist to traditional flavors.

Here's how you can create this elegant and comforting dish at home:

Ingredients

For the Mashed Potato Gnocchi:

• 2 lbs russet potatoes
• 1 cup all-purpose flour, plus more for dusting
• 1 egg, lightly beaten
• 1 teaspoon salt

For the Brown Butter Sage Sauce:

• 1/2 cup unsalted butter
• 12 fresh sage leaves
• Salt and pepper to taste

For the Cherry Compote:

• 1 cup fresh or frozen cherries, pitted and halved
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1/4 cup water

Instructions

1. Prepare the Gnocchi:

Preheat your oven to 400°F (200°C). Bake the potatoes for about 1 hour, or until tender. Let them cool slightly, then peel.

• Pass the peeled potatoes through a potato ricer or mash until smooth.
• On a floured surface, create a well in the center of the mashed potatoes. Add the flour, egg, and salt to the well. Gently mix until a dough forms.
• Divide the dough into 4 portions. Roll each portion into a long rope about 1/2 inch in diameter. Cut the ropes into 1-inch pieces. Roll each piece over the tines of a fork to create ridges.
• Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

2. Prepare the Cherry Compote:

In a small saucepan, combine the cherries, sugar, lemon juice, and water. Bring to a simmer over medium heat.

• Cook until the cherries are soft and the mixture thickens slightly, about 10 minutes. Remove from heat and set aside.

3. Prepare the Brown Butter Sage Sauce:

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves are crispy, about 5-7 minutes.

• Season with salt and pepper to taste.

4. Assemble the Dish:

Add the cooked gnocchi to the skillet with the brown butter sage sauce. Toss gently to coat.

• Serve the gnocchi on plates and spoon the cherry compote over the top. Garnish with fresh sage leaves and additional cherries if desired.

Grocery List for Easy Shopping

• Russet potatoes
• All-purpose flour
• Egg
• Salt
• Unsalted butter
• Fresh sage leaves
• Fresh or frozen cherries
• Sugar
• Lemon
• Water

This mashed potato gnocchi with brown butter sage and cherry compote offers a delightful blend of comforting textures and sophisticated flavors. Enjoy every elegant bite! 🌟🍽️

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