Gnocchi with Dried Apricots, Brown Butter and Crispy Sage

These dumplings are a product of my loving and nurturing hands starting from washing and drying Russet potatoes then baking them for an hour and a half to drain them completely of moisture.  According to Nadia G of Bitchin’ Kitchen, the process makes the gnocchi lighter and less dense so I have to conform as I am wont to do when I’m just learning to make something.  Yes, follow first then play around it and do it your way when you more or less know how it’s done.  A little rolling and slicing of the dumplings and tossing the ingredients together; I can't think of anything tastier and easier to make than these gnocchi.   

GNOCCHI WITH DRIED APRICOTS, BROWN BUTTER AND CRISPY SAGE

Recipe from Nadia G (Bitchin' Kitchen) 

INGREDIENTS:
Gnocchi:

4 large Russet potatoes, unpeeled
1 cup all-purpose flour
1/2 cup finely grated Parmesan cheese
1 extra large egg, beaten
fine sea salt
freshly cracked pepper

Brown Butter:
1 stick unsalted butter
12 pieces dried apricots, julienned
12 fresh sage leaves, julienned
grated Parmesan for garnish

DIRECTIONS:
Preheat oven to 400 degrees F.  Bake the potatoes for 1 1/2 hours on a baking sheet
Meanwhile, bring a large pot of salted water to a boil
Cut the potatoes in half and scrape the insides into a mixing bowl
Using a ricer or potato masher, mash the potatoes.  (I just used a fork to break them and a spoon to make sure there are no lumps)
Add the flour, grated Parm, egg, some salt and pepper and mix until smooth
Flour a clean surface and roll the dough into long strips
Cut into 1-inch pieces and boil for about a minute or until gnocchi start to float
Scoop with a slotted spoon and set aside in a platter or tray

For the brown butter :
In a saute pan, melt the butter over medium high heat until foamy, 1-2 minutes
Add the apricots and sage and cook until butter starts to brown, about 8-10 minutes
Remove from heat, add the gnocchi and toss together making sure each piece is coated with brown butter.  Transfer to a bowl, top with grated Parmesan and enjoy

Gnocchi are served as  first course of the meal or as an alternative to soup or pasta in Italian households.  I served it as a side to steak and grilled corn but I can eat it by itself.  The gnocchi are indeed light and the cheese and egg made the dumplings creamy.  Toss them in nutty brown butter with soft and chewy apricot with crispy sage and it works really deliciously.

I haven't tried using store-bought gnocchi but realizing how easy it is to make- I'm glad I decided to remain "pure" and make my own lol....