Gnocchi with Beurre Blanc
Experience the delicious taste of Italy with our quick and easy Gnocchi with Beurre Blanc recipe. Made with simple ingredients like flour, eggs and russet potatoes, this tasty meal is sure to impress at any dinner party.
Yields 6 servings
- 250 g ricotta
- 3 eggs
- 275g flour
- 2.5 russet potatoes
- 4g fresh thyme
- salt and pepper to taste
- 600ml white wine
- 30g of sage
- 180g browned butter (set aside 50g of browned butter)
- salt and pepper to taste
- Step 1
Bake potatoes at 350 degrees until tender (roughly 20-25 mins).
- Step 2
Once baked, push through a fine ricer or tammy.
- Step 3
Mix all the ingredients together. Do not over mix or you will be left with a gummy dough!
- Step 4
Once mixed, let it rest for a half hour.
- Step 5
Place raw dough in boiling water until it starts to float.
- Step 6
Remove from boiling water and drizzle a small amount of oil on them to avoid clumping.
- Step 1
Chill the 50g of browned butter.
- Step 2
Fry sage in a pan with 1 tablespoon of butter until crispy.
- Step 3
Bring white wine to a boil and reduce by 25% (450g).
- Step 4
Add browned butter and herbs.
- Step 5
Add the 50g of chilled butter in pieces into the sauce, stirring slowly and allow the butter to emulsify slowly.
- Step 6
Season with salt and pepper and serve over the warm gnocchi.
