Purple Potato Gnocchi in a Sage Cream Sauce

Gnocchi

kosher salt

28 oz purple potatoes

1 egg

2 cups all-purpose flour + extra for shaping

In a large pot filled with water over high heat, bring to a boil and add 2 tbsp kosher salt. Add the purple potatoes and allow to boil for 45 min.

Remove the purple potatoes from the pot one at a time with a slotted spoon. Using a small knife, cut in half and peel off the skin. Feel for any knots on the ends or from the eyes and cut off. Once all the purple potatoes have been peeled, use a fork to scrap the potatoes and deconstruct them, trying to avoid mashing them.

Shape the potatoes into a mound with a well in the middle. Crack the egg in the center and pour 1 cup flour over the potatoes. Begin mixing together and once the flour has been incorporated, add the other 1 cup flour, adding more until it is no longer tacky.

Separate the potato dough into six pieces. Roll each piece into a log and cut into squares no bigger than 1 inch. Sprinkle flour over the pieces before moving them aside so they do not stick together.

Once the pieces have been cut, use a gnocchi board or a fork to shape the distinct ridges into the gnocchi. (Store on a baking sheet in the refrigerator if not cooking right away.)

Sage Cream Sauce

2 tbsp butter

1 large shallot, finely chopped

1/4 cup pecans, finely chopped

1 cup white wine

2 cups heavy whipping cream

1/4 cup sage, finely chopped

In a large pan over medium heat, melt the butter and add the shallot. Cook for 5 min until browned, then add the pecans and cook for 2 min stirring occasionally. Then add the white wine, heavy cream, and sage and stir well. Allow it to simmer over low heat while cooking the gnocchi.

Cooking the Gnocchi

When ready to cook the gnocchi, bring a large pot of water to boil with 2 tbsp kosher salt. Carefully add the gnocchi in batches of 25 pieces. The gnocchi are ready to remove when they float to the top. Remove with a slotted spoon and place in the sage cream sauce and stir. Continue until all the gnocchi are cooked and well blended in the sage cream sauce. Serve immediately.

~ Yields 6 servings.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/10/project-food-blog-3-luxury-dinner-party.html