Awesome Gnocchi With Peas, Tomatoes, and Sage Brown Butter

PROS

This dish is easy to make and is a crowd-pleaser, perfect for a family dinner or a dinner party.
The combination of the crispy gnocchi, sweet cherry tomatoes, and buttery sage sauce creates a delicious and flavorful dish.
Plus, the peas add a healthy dose of vegetables to the meal.

CONS

This recipe is fairly high in calories and fat due to the use of butter and fried gnocchi.
As a result, it may not be the best option for those who are on a diet or trying to watch their calorie intake.

HEALTH & BENEFITS

While this recipe is not particularly healthy, it does contain some health benefits. The peas and cherry tomatoes in the dish are high in fiber, vitamins, and minerals, while the butter and parmesan cheese provide some calcium and protein. Additionally, the use of sage in the recipe has been linked to improving brain function, reducing inflammation, and promoting healthy digestion.

	3 lbs russet potatoes
	2 cups flour
	2 large eggs
	kosher salt
	1/2 cup canola oil
	8 tablespoons unsalted butter
	20 large sage leaves
	4 tablespoons fresh parsley , chopped
	2 lemons , zest of , finely grated
	2 cups frozen peas
	2 pints cherry tomatoes
	fresh ground pepper
	1 cup parmesan cheese , freshly grated

1.	Pierce the potatoes with a fork all over and place in a medium-sized pot. Cover with at least 1 inch of cold water and add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce to medium-high heat and gently boil for 30-40 minutes or until the potatoes feel tender when pierced with a knife or fork.
2.	Drain the potatoes and set them aside until they are cool enough to handle.
3.	While the potatoes are cooking, make the gnocchi dough. On a clean work surface, make a well in the center of the flour. Crack the eggs into the well and add a pinch of salt. Use a fork to beat the eggs, then gradually mix in the flour, until the mixture comes together to form a dough. Knead the dough for a minute or so until it is smooth and elastic.
4.	Divide the dough into 6 equal pieces. Roll each piece of dough into a log, then cut the logs into 1-inch pieces. Use your thumb to press each piece of dough against the tines of a fork, making slight indentations in the gnocchi that will help to hold the sauce.
5.	Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside on a plate.
6.	In a large skillet, heat the canola oil over medium-high heat. Add the cooked gnocchi and fry for 1-2 minutes per side until they are golden brown. Remove from the heat and set aside.
7.	In a small saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and fragrant, about 3-5 minutes. Remove from the heat and set aside.
8.	In a large bowl, combine the gnocchi, peas, cherry tomatoes, brown butter, parsley, and lemon zest. Toss well to coat and season with salt and pepper to taste.
9.	Serve the gnocchi hot, topped with freshly grated parmesan cheese.

Awesome Gnocchi With Peas, Tomatoes, and Sage Brown Butter

Awesome Gnocchi With Peas, Tomatoes, and Sage Brown Butter Recipe

Prep

Cook

Ready In

Level

Rating

Ingredients

Nutrision Information

Instructions

PROS

CONS

HEALTH & BENEFITS

Leave a Reply Cancel Reply