| Prep: 90 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 342 | 13g | 7g | 47g |
| sugars | fibre | protein | salt |
| 2g | 4g | 14g | 0.32g |
One of my absolute favorites among the myriad of vegetable-centered dishes I love to prepare is the Sculpit Gnocchi with Brown Butter. This simple, yet sophisticated dish masterfully showcases my love for combining natural, hearty, and delectable ingredients to create a meal that not only pleases the palate but also tugs at the heartstrings.
The French-Italian Fusion I Adore
Sculpit – this under-the-radar, leafy green – lends a unique flavor profile that is reminiscent of a blend between spinach and arugula. The soft yet substantial texture of the hand-rolled gnocchi coupled with the delightfully nutty aroma of brown butter creates a delicate balance between French elegance and Italian comfort food. Presented with a sprinkle of Parmesan to enhance its rustic authenticity and a hint of fresh sage for an unexpected note of freshness, this dish strongly echoes the principles I uphold in my culinary creations.
Diverse and Nutritious
Sculpit is a powerhouse of nutrition, rich in vitamins A and C, calcium, magnesium, and iron, thus adding a healthy punch to this dish. Russet potatoes form the base of our gnocchi, delivering a hearty serving of carbohydrates and dietary fiber. Protein comes onboard with the addition of a large egg and a sprinkle of Parmesan, rounding out the balanced nutritional profile of this meal. Aromatic sage not only enhances the flavor but also offers a variety of health benefits such as improved brain function and lowered blood sugar levels – making this not just a delightful meal, but also a healthy one. You may delve deeper into the fascinating world of sage health benefits.
Perfect Pairings
While the Sculpit Gnocchi with Brown Butter can certainly stand alone as a satisfying lunch or dinner, it can also be beautifully paired with other dishes for a more comprehensive meal. A crisp arugula and fennel salad can offer a tangy counterbalance to the inherent richness of our main dish. Alternatively, slice a piece of crusty French bread to soak up any remaining traces of that enchanting brown butter. And for a fuller course Italian meal, it would serve as a delightful precursor to a main dish like Easy Lasagna II.
In essence, the Sculpit Gnocchi with Brown Butter demonstrates my passion and core culinary philosophy. It’s the merging of my Creole roots with my French descent, and the homage to both my past and present. It’s a simple recipe, yet packed with hearty ingredients and unexpected flavor twists. It’s comfort with elegance – a taste from my kitchen to your table.
What You’ll Need
- 2 Sculpit plants (Approximately 2 Cups when chopped)
- 4 large russet potatoes
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 2 tablespoons chopped fresh sage
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Method
Step One
Start by washing the sculpit plants and chopping them up. Measure out approximately 2 cups and set them aside. Preheat your oven to 400 degrees Fahrenheit. Take your russet potatoes, poke some holes in them with a fork and place them in the oven. Bake for about an hour or until the potatoes are cooked through and soft.
Step Two
Once your potatoes are done, let them cool until they are safe to handle. Once they’re cool, peel the potatoes and pass them through a potato ricer into a large bowl. You can also use a regular grater if you don’t have a potato ricer.
Step Three
Add the chopped sculpit, one cup of all-purpose flour, a large egg, olive oil and salt to the bowl with the potatoes. Mix all these ingredients together until a dough forms. Be careful not to over mix.
Step Four
Once the dough is ready, lightly flour your work surface. Divide the dough into 4 portions and roll each portion into a long, thin rope. Cut the ropes into small, bite-sized pieces. You can use a fork to press grooves into each gnocchi piece if you’d like, but this step is optional.
Step Five
In a large pan, melt unsalted butter over medium-high heat. Add the chopped fresh sage and let it cook until the butter starts to turn brown. Be careful not to let it burn. Once the butter is browned, remove the pan from heat.
Step Six
Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and let them cook until they start to float to the top. This should take about 2-3 minutes. Once the gnocchi are done, remove them with a slotted spoon and add them to the pan with the brown butter and sage.
Step Seven
Toss the gnocchi in the brown butter until they’re all coated. Season with salt and pepper to taste. Top the gnocchi with grated Parmesan cheese before serving. Enjoy your Sculpit Gnocchi with Brown Butter!
