This is an incredibly simple but extremely tasty homemade pasta dish. Many people think gnocchi is a potato based pasta but this is not necessarily the case. Gnocchi can be made from many different things, the thing that makes it gnocchi is the shape of the dumplings.

Rye Gnocchi with Brown Butter and Sage Sauce

• 3/4 pound dark rye flour
• 1/4 cup finely shredded parmesan cheese
• 2 tsp. salt
• 1 to 2 cups boiling water
• 8 ounces salted butter
• 2 ounces fresh sage leaves

Put the flour, cheese and salt in a large mixing bowl. Add about a cup of boiling water to the bowl and mix with either a big wooden spoon or using a stand mixer and bread hook. The dough should come together to form a dense, smooth dough, add a little more water if needed if the dough looks dry. Knead the dough for about 3 minutes if using a mixer or for about 5 minutes if doing it by hand.

Sprinkle your work surface and a baking sheet with a little flour (rye or all purpose, it really doesn't matter as it is merely to keep the dumplings from sticking). Form the gnocchi by taking portions of the dough and rolling them out into long ropes about 5/8-inch in diameter. Cut the ropes into dumplings about 3/4-inch long. Impress some grooves into one side of each dumpling using a fork. I find it is easiest to do that by laying the gnocchi on the tines of the fork and gently flicking it off the fork onto the floured baking sheet.

Bring a large pot of salted water to a boil. While that is heating, prepare the butter and sage sauce. Chiffonade the sage leaves. Melt the butter in a sauce pan over medium heat and let it foam up. Add the sage leaves to the butter and continue cooking until the butter has lightly browned and the sage has become crispy.

When the water is boiling, add the gnocchi and bring back to a boil. Reduce the heat to just a simmer. Let the gnocchi cook about 3 to 4 minutes, when they all start to float, they are done. Remove them, drain well and toss with the sauce. Serve with more grated parmesan and some fresh ground black pepper on top.

Page Last modified: March 31 2006 09:27:51.