Gnocchi in Brown Butter Sauce with Vegetables

Cost Per Serving: $1.59
Yields 4 Servings

Mashed Potato Gnocchi

Ingredients:

  • 2 cups prepared instant potatoes
  • 2 large eggs
  • 1 1/2 tsp. salt, divided
  • 2 cups all-purpose flour, plus more to flour your working area
  • 2 Tbsp. unsalted butter

Instructions:

  1. If you have not prepared your instant mashed potatoes, do so now. Follow instructions on the box.
  2. Add eggs and salt to the potatoes, and combine.
  3. Add the flour slowly until you achieve a soft dough.
  4. Turn the dough out onto a floured surface and knead until the dough ball is smooth.
  5. Cut your dough into 8 equal pieces.
  6. Working with one dough piece at a time, roll it out into a rope that’s about the width of your thumb.
  7. Use kitchen scissors or a knife to cut the rope in 1/2″ to 3/4″ pieces. Place the dough pieces on a piece of parchment paper that has been floured lightly.
  8. Bring a large pot of water to a boil and add salt (about 1/2 tsp.). Place your gnocchi gently into the boiling water, but do not crowd them. They should all be able to sit on the surface of the water in a single layer.
  9. Let your gnocchi cook until puffed and tender, about 4 minutes. Scoop them out of the pot with a slotted spoon or drain them in a colander.
  10. Meanwhile, heat 1 Tbsp. butter in a 12″ nonstick skillet over medium-high heat.
  11. When the butter is melted, add a single layer of the cooked gnocchi.
  12. Sprinkle with 1/4 tsp. salt and cook. Flip the gnocchi to ensure even browning. About 1 minute per side. Transfer to a large plate and repeat with the remaining gnocchi.

 

Brown Butter Sage Sauce with Vegetables

Ingredients:

  • 1 bell pepper, sliced
  • 1/2 medium onion, sliced
  • 4 oz. mushrooms, sliced
  • 8 Tbsp. unsalted butter
  • 18 large, fresh sage leaves or 2 1/2 tsp. dried sage
  • 1 tsp. lemon zest
  • Salt
  • Pepper

Instructions:

  1. Place butter in skillet over medium-high heat.
  2. When the butter is nearly completely melted, add bell pepper, onion, mushrooms, and sage. Cook, stirring occasionally, until the butter turns a light brown color, about 2 – 3 minutes. Be careful not to burn it. Remove from the heat.
  3. Add the gnocchi and lemon zest to the pan and toss to coat well. Season with salt and pepper to taste. Serve immediately.

Recipe adapted from One Good Thing.

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About Hays County Food Bank

We are passionately committed to improving lives through food assistance programs, nutrition education, and advocacy.

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