Pistachio‑Flavoured Truffle Fries
A luxe take on truffle and pistachio fries: warm pistachio‑truffle oil and finished with crushed pistachios, basil, and a whisper of parmesan.
40 min prep 15 min cook Medium 610 calories
Brown-Butter Gnocchi
WITH SAGE AND PARMESAN
By Taste Kitchen Chefs
Pillow-light potato gnocchi finished in nut-brown butter, sage, and a fine grating of Parmesan. Twenty minutes from hot water to the table once the dough is rested.
INGREDIENTS
- 500 g potatoes, peeled and cut into chunks
- 100–130 g plain flour, plus extra for dusting
- 1 egg yolk
- 1 tsp fine salt
- 60 g unsalted butter
- 8–12 fresh sage leaves, optional
- 30 g Parmesan, finely grated
- Black pepper, to finish
- Flaky salt, to taste
DIRECTIONS
- 1.Boil the potatoes in salted water until very tender, then drain well.
- 2.Mash or rice the potatoes while still warm, then spread them out briefly so excess steam escapes.
- 3.Add the egg yolk, salt, and flour a little at a time. Mix gently until a soft dough forms.
- 4.Divide the dough into ropes on a lightly floured surface, then cut into small pieces. If you want the image’s smooth, modern look, leave them plain; if you want more texture, roll them over a fork.
- 5.Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float, then lift them out with a slotted spoon.
- 6.In a wide pan, melt the butter over medium heat until it turns golden and smells nutty. Add sage if using.
- 7.Toss the cooked gnocchi in the brown butter for 1–2 minutes until lightly glazed.
- 8.Finish with Parmesan, black pepper, and a pinch of flaky salt.
CHEF'S NOTES
Brown the butter just until it smells nutty and the milk solids turn amber — pull it off the heat immediately.
Wine / Drink Pairing
A glass of Barbera or sparkling water with lemon.
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