Gnocchi with Dried Apricot Brown Butter and Crispy Sage
Ingredients
- 4 large russet potatoes, unpeeled
- 1 cup all-purpose flour, plus more for flouring
- 1/2 cup finely grated Parmesan
- 1 egg, beaten
- Fine sea salt
- Freshly cracked pepper
- 1/2 cup (1 stick) unsalted butter
- 12 dried apricots, julienned
- 12 fresh sage leaves, julienned
- Grated Parmesan, for garnish
Instructions
Gnocchi with Dried Apricot Brown Butter and Crispy Sage serves 4 original recipe by Food Network.
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