Fresh Ideas - The official blog of Save Mart Supermarkets

Decrease Font Size
Increase Font Size
By: Save Mart


A delcious dish that goes great with a spring salad. It will have the family planted in their seats and begging for more!


2 medium Idaho russet potatoes (about 14 ounces)
2 cups Sunny Select All-Purpose Flour plus additional for dusting
2 large Sunnyside Farms Egg yolks
1⁄2 teaspoon Sunny Select Salt
6 tablespoons Sunnyside Farms Unsalted Butter
1 tablespoon chopped fresh sage leaves
2 teaspoons fresh lemon juice
1⁄4 teaspoon Sunny Select Ground Black Pepper
1⁄2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)


Prep: 45 minutes plus cooling

Cook: 1 hour 20 minutes

Serves: 4


Heat medium saucepot of salted cold water and potatoes to simmering over medium heat. Simmer 1 hour or until potatoes are fork-tender; do not boil. Drain potatoes.

Lightly flour work surface. When just cool enough to handle, peel potatoes and press through ricer onto prepared work surface. With hands, gently work e cup flour into potatoes, then work in egg yolks, salt and e cup flour. Gradually add remaining e cup flour, adding just enough so that the dough is no longer sticky (you may end up using less than 2 cups).

Heat medium saucepot of salted water to boiling over high heat. Lightly flour rimmed baking pan and work surface. To form gnocchi, divide dough into 4 equal portions. Working with
1 piece at a time, roll dough into 1⁄2-inch-thick log, then cut log crosswise into 1-inch pieces; gently roll and press each piece of dough off back of tines of a fork onto prepared baking pan.

In large skillet, cook butter over medium heat 5 to 6 minutes or just until butter begins to brown, stirring frequently. Remove skillet from heat and stir in sage, lemon juice and pepper; cover to keep warm. Meanwhile, in batches, add gnocchi to boiling water and cook 3 to 4 minutes or just until gnocchi float to the top, stirring occasionally. With slotted spoon, transfer gnocchi to skillet with brown butter and toss to coat; sprinkle with cheese to serve.

Approximate nutritional values per serving:
535 Calories, 24g Fat (14g Saturated), 161mg Cholesterol, 466mg Sodium, 66g Carbohydrates, 3g Fiber, 14g Protein


Last Updated Friday, August 29, 2014 - 06:37 AM.
1 of 7