Description
The subtly sweet and nutty flavors of taro create an extraordinarily fluffy gnocchi, perfectly complemented by a sauce of browned butter and crispy sage leaves.
Ingredients
Units
Scale
- for the gnocchi
- 1lb (500g) taro roots or potatoes, peeled, washed and cut into cubes
- 1 1/2 cups (350g), or more all-purpose flour
- 4 tbsp.(50g) unsalted butter cut into small pieces
- 1 yolk, beaten
- 1 tsp of salt, or to taste
- fresh ground black pepper to taste
- freshly grated nutmeg to taste
- about 3 tbsp of olive oil
- for the browned butter and sage sauce
- 2/3 cup (150g) unsalted butter
- 10 whole fresh sage leaves
- 1 tbsp. olive oil
- a hard cheese such as Parmesan
Instructions
- In a large pan of water cook the taro or potato until it is soft. Taro cooks in about half the time as potato.
- Meanwhile preheat the oven to 350F (180C).
- Drain the cooked taro or potato and transfer to it to a baking dish. Put the baking dish into the oven to let the taro or potato dry out for 10 minutes.
- Spread the flour over a clean surface.
- With a potato ricer or food mill process the taro or potato letting it fall directly onto the flour. If you don’t have either of these tools, mash the taro/potato with a masher, then spread it over the flour.
- Sprinkle the salt, black pepper, nutmeg, yolk and butter pieces over the taro/potato .
- Work the dough together with a dough scraper or spatula. Try not to over work the dough.
- Put a large pan of salted water on the stove to boil.
- Sprinkling more flour onto the surface, separate a piece of the dough and roll it into a rope about 1-inch (2.5cm) thick. Cover the remaining dough with a clean towel.
- Cut the rope into 1-inch pieces.
- Drop no more than a dozen pieces into the boiling water at a time. Let the gnocchi cook just until they start to float. Remove them with a slotted spoon transferring them to a casserole dish with a little olive oil.
- Keep the casserole dish in a very low oven.
- Repeat cutting and cooking the remaining dough, keeping the gnocchi warm in the casserole. Drizzle with olive oil as needed to prevent the gnocchi from sticking to each other.
- For the sauce, melt the butter in a skillet. Let it brown only slightly. Remove from the heat.
- Remove the foam with a slotted spoon.
- Add the olive oil and return to the heat.
- Add the sage leaves.
- Crisp the sage for a minute.
- Pour the butter and sage over the gnocchi.
- Using a vegetable peeler, garnish the gnocchi with large shavings of Parmesan or another cheese appropriate for grating.
Notes
- Taro cooks faster than potatoes, so adjust cooking time accordingly.
- Look for taro with small pink buds for the best texture.
- Serve the gnocchi immediately for the best flavor and texture.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days and reheat gently in a skillet with a bit of butter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 300
- Fat: 15
- Carbohydrates: 50
- Fiber: 3
- Protein: 6
- Cholesterol: 70