Butter and Sage Gnocchi

Have you ever tried brown butter and sage gnocchi? It is my favorite way of eating gnocchi, and it literally take minutes to make! It might seem too simple of a sauce, but don't get fooled by its semplicity, it is way more complex in flavor than you might think, when done properly.

The caramelized milk solids give this dish a beautiful, sweet, nutty flavor, that needs to be experienced to be truly appreciated 🤎 The sage loses its bold, earthy edge, imparting to the sauce a mellow, herbaceous flavor, that complements the Parmigiano Reggiano so well.

I hope I've convinced you to try this dish☺️

INGREDIENTS FOR 2 SERVINGS

-400 gr gnocchi

-6 tbsp unsalted butter

-12 or more fresh sage leaves

-Parmigiano Reggiano measured with your heart

METHOD

1. While water is coming to a boil add the butter to a pan on medium-low heat

2. Keep swirling the pan while the butter is melting so the milk solids don't burn

3. When the butter starts turning into a golden color, add the sage and place the gnocchi into the water

4. Keep swirling the butter until it turns into a light brown color, then turn it off

5. When gnocchi float to the surface, they are ready

6. Scoop them out with a slotted apoon and add them to the pan

7. Turn the heat on low and toss them with the butter. Add some pasta water and let the the flavors marry and the water and butter emulsefy

8. Once they look glossy and creamy, they are ready to be plated

9. Add lots of Parmigiano Reggiano and enjoy!

Buon Appetito!🤎

Fresh Egg Pasta

There is nothing like , home-made, fresh pasta.

It's easy, delicious and it can be prepared in less than an hour.

Follow my instructions and you'll be a pasta making expert in no time!

INGREDIENTS 5-6 portions

-500 00 flour (or a combination of 00 and semola rimacinata for a firmir texture)

-5 large eggs (290 g weight)

-Semolina

Equipment

-Pasta machine

-Rolling pin

-Digital scale

-Various size bowls

-Bench scraper

-Fork

-Trays

-Kitchen towels

-Parchment paper

Method

1. Weigh the flour, place on your work surface in a mound, make a well in the centre by using a small bowl or cup.

2. Add one or two eggs at a time to the well, and using a fork, slowly begin to incorporate a little bit of flour at a time using the same technique as scrambling eggs, until it becomes too thick to work with a fork.

3. Switch to a bench scraper and start scooping up the flour and incorporating it in the rest of the dough with a cutting motion.

4. Once you have a cohesive mass, start kneading with your hands for 8-10 minutes.

5. Shape the dough into a ball. If dough feels too dry, wet your hands, and continue kneading. If it feels too wet, sprinkle some flour on your work surface.

6. Once you are done kneading, cover the dough ball with a bowl and let it rest for at least 30 minutes. If storing overnight, refrigerate wrapped in cling wrap, and bring back to room temperature before using.

7. While pasta is resting, line a couple of baking trays with parchment paper or kitchen towels and sprinkle with semolina.

8. Once the dough has rested, cut it in 4 equal parts. Take one piece and place the other three under the same bowl that was covering the dough. 9. Flatten the piece with a lightly floured rolling pin, lightly dust with flour, and pass it through the smooth rollers of your pasta machine, on the widest setting.

10. Fold in three, lightly dust with flour, press with your rolling pin, and pass through the machine again feeding it from the unfolded side. Repeat this step three times.

11. Keep lightly dusting the pasta with flour and feeding the sheets through the machine twice on each setting, until you reach the desired thickness. Sheet should be smooth and silky textured. You should be able to see the outline of your hand when you hold it under a pasta sheet, about 1/16th on an inch.

12. If you are making lasagna, lay the sheets on the parchment lined baking trays and sprinkle with more semolina. You can overlap two sheets but place a sheet of parchment paper between each layer, and cover with a kitchen towel while you work on the other pasta.

13. I you are making pappardelle, fettuccine, or spaghetti (Note* For spaghetti leave dough slightly thicker) shape each sheet as soon as it is ready as it will dry, and your pasta will brake.

14. Once you have your long pasta, roll each portion around your hand like a nest, place on the parchment lined baking sheet and sprinkle with semolina.

15. Pasta will keep in your refrigerator, covered for 3-4 days. If you are freezing the pasta, freeze it on the baking sheets, then place in plastic containers or freezer bags and when needed cook from frozen.

16. Cook pasta in abundant salted, boiling water and depending on the type of pasta you made, it will take anywhere from 4-6 minutes.

17. This pasta is delicious, served with Parmigiano Reggiano and butter, or one of our delicious Verily Kitchen sauces! Buon Appetito amici!

Butternut Squash Ravioli

These beautiful, delicious ravioli, encapsulate the essence of Autumn. From the colors to the flavors, everything about these delicate bundles of deliciousness, screams cozy feels.

A little time consuming, but so worth the time and effort.

Both thr pasta and filling can be made a day ahead, no "knead" 😆 to stress yourself out!

Here's the recipe!

Butternut Squash Ravioli for 4-6 people

INGREDIENTS FOR THE PUREÉ

-1 small butternut

-Fresh thyme

-8 garlic cloves,

-3 tbsp EVOO

-1/4 cup of grated Parmigiano Reggiano

-1/4 tsp nutmeg

-Salt and pepper to taste

INGREDIENTS FOR THE PASTA

-500 gr 00 flour

-5 large free range eggs

-2 cups butternut squash pureé

-1 cup of salted butter

-1/4 cup of fresh sage leaves

-Parmigiano Reggiano

METHOD

1. Cut the butternut squash in half, remove the seeds, drizzle with EVOO, sprinkle with thyme, salt and pepper. Place cut side down on a baking sheet with the garlic cloves tucked in the cavity and roast at 400F° until soft, about 45 minutes.

2. Once cooled, remove skin and pureé until smooth. Add the nutmeg and cheese and place in a piping bag in thr refrigerator.

3. Weigh the flour, place on your work surface in a mound, make a well in the centre by using a small bowl or cup.

4. Add one or two eggs at a time to the well, and using a fork, slowly begin to incorporate a little bit of flour at a time using the same technique as scrambling eggs, until it becomes too thick to work with a fork.

5. Switch to a bench scraper and start scooping up the flour and incorporating it in the rest of the dough with a cutting motion.

6. Once you have a cohesive mass, start kneading with your hands for 8-10 minutes.

7. Once you are done kneading, cover the dough ball with a bowl and let it rest for at least 30 minutes. If storing overnight, refrigerate wrapped in cling wrap, and bring back to room temperature before using.

8. While pasta is resting, line a couple of baking trays with parchment paper or kitchen towels and sprinkle with semolina.

9. Once the dough has rested, cut it in 4 equal parts. Take one piece and place the other three under the same bowl that was covering the dough.

10. Flatten the piece with a lightly floured rolling pin, or the palm of your hand lightly dust with flour, and pass it through the smooth rollers of your pasta machine, on the widest setting.

11. Fold in three, lightly dust with flour, press, and pass through the machine again feeding it from the unfolded side. Repeat this step three times.

12. Keep lightly dusting the pasta with flour and feeding the sheets through the machine twice on each setting, until you reach the desired thickness. Sheet should be smooth and silky textured. You should be able to see the outline of your hand when you hold it under a pasta sheet, about 1/16th on an inch or #7 on the Marcato Atlas 150.

13. Each quarter will give you 2 sheets of pasta. Lay the sheets on the lined baking trays with semolina on the top and bottom and form the ravioli right away.

I used a 2.5 inch cookie cutter, which gave me 10 ravioli per quarter, but you can use a ravioli mold or cut them in square with a knife of pasta cutter.

14. Boil gently until fully cooked, not al dente, like dry pasta, mine took 10 minutes. Toss with brown butter and sage, top with Parmigiano Reggiano and enjoy!

Buon appetito!

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