2026_09_cosmegram-rev2 - Flipbook - Page 34
Italian Trattoria
FOUR1COURSE MENU
Gnocchi '
Brown Butter & Sage Sauce ' Arugula & Pistachio Pesto Salad '
Chicken Madeira Scallopini ' Olive Oil Cake
Gnocchi
serves 4
2
large russet potatoes
132
large eggs
1 cup (125g)
all1purpose flour
1. Roast the skin-on potato at 400°F until fork tender, 45 minutes to one hour, depending on the
size of the potato.
2. Cool for ten minutes at room temperature, then remove potato skins. Pass through a potato
ricer, use a box grater to grate, or a fork to mash well and create a loose mound of potato on
your counter or in a large bowl.
3. Make a well in the center of the potato and add the egg, starting with one and using more if you
need to based on consistency. Use a fork to mix until you get a uniform dough. The dough
should be soft, pliable, and hold a fingerprint. If it feels dry or crumbly, add more egg. Sprinkle
flour on the potato mix ¼ cup at a time and knead lightly to bring the dough together.
4. Roll into a log with ½3 diameter, cut into 13 pieces, and shape to form gnocchi. Store in a single
layer on a sheet pan dusted with flour.
5. Bring a large pot of water to a boil with a generous amount of salt. Place gnocchi gently into the
rolling boil and cook for about 4 minutes, or until completely floating. Drain gnocchi and toss
with sauce.
Brown Butter & Sage Sauce
2 oz (½ stick)
unsalted butter
4 leaves
sage
1 clove
garlic, lightly crushed, optional
4
kosher salt, to taste
4
grated Parmesan cheese, to taste
serves 4
1. On medium heat, cook butter, optional garlic, and sage, stirring occasionally. After about five
minutes, the butter will get quiet and foamy, and you will just begin to see golden brown specks.
2. Remove from heat and set aside until ready to toss with the gnocchi.
