Homemade Potato Gnocchi with Mushroom & Sage Brown Butter
Homemade Potato Gnocchi with Mushroom & Sage Brown Butter. Christmas Eve Eve is one of my favorite days. All the hype leading up to Christmas with all the festive and delicious foods. And cocktails ;). And let’s be honest you can’t beat homemade gnocchi around the holidays. In an herby and nutty brown butter sauce with mushrooms. Such rich flavors for the season. Not to mention how GOOD this makes the kitchen smell. And definitely don’t forget a cocktail with this one because ‘tis the season !! cheers !!
One of my favorite Christmas Eve Eve traditions is baking all day then exchanging a few small gifts amongst our family. My brother and I always get a pair of pajamas to wear on Christmas Eve and Christmas Day. Then we exchange a few extra small ones.
I have always loved this tradition. It gets the festivities going, and it’s fun for our family. To go along with the gift exchanging, we obviously need to have the perfect dinner. What better way to get festive than homemade gnocchis. I mean, really, homemade gnocchis are probably one of my favorites. So, why not enjoy them on a special day leading up to Christmas?! Make them extra festive and delicious with this mushroom and sage brown butter. Because mushrooms are always great for the holidays and brown butter is always delicious no matter what time of year!
What traditions for Christmas Eve Eve do you guys have?!
Ingredients:
For the Sauce
3/4 cup butter; divided
20 sage leaves
14 ounces mixed mushrooms
salt and pepper
For the Homemade Gnocchis
8 medium potatoes
1 egg
1 egg yolk
1 tablespoon salt
2 - 3 cups flour
Directions:
For the Sauce
Melt 1/2 cup of butter in a large skillet. When it starts to brown, add the sage leaves and sauté until crisp.
Meanwhile in a separate skillet, melt the remaining butter. Add the mushrooms, salt, and pepper. Cook undistributed for 5 - 8 minutes until they begin to caramelize. Give the mushrooms a stir and cook for another 3 - 4 minutes until juices have evaporated. Add to the skillet with the brown butter sauce.
For the Homemade Gnocchis
Puncture the potatoes with a fork in a few places. Bake for 1 hour in a 375 degree oven. Remove insides of potatoes. Discard skins. Mash potatoes through a ricer. Place in a large bowl. Add the egg, egg yolk, and salt. Mix together.
Start adding flour 1 cup at a time. Mix well after each cup. The mixture should be soft and pliable, and only slightly sticky. If it seems too sticky, add more flour.
Place the mixture on a wooden board and knead into a ball. Cut the dough into pieces the size of a large egg. Roll into 8 - 10 inch lengths, about the thickness of your thumb. Cut rolls into 1 inch pieces. Set aside to dry or freeze.
Boil a large pot of salted water. Add the gnocchi. When they rise to the surface cook for another minute. Drain. Add the gnocchi to the skillet with the brown butter sauce and toss to coat.
