Chef Quang Dang started off in competitive hockey and engineering before working his way up from junior sous chef to an executive chef. Now he constructs some of the finest dishes at West, a popular Vancouver restaurant. He visits CTV Morning Live to make gnocchi.

Yukon gold potato gnocchi with sage, brown butter and parmesan cheese

Serves 6

Ingredients:

  • 550 g Yukon potatoes, baked with the skin on
  • 4 whole egg yolks
  • 5/8 cup flour
  • 1/4 cup Parmesan cheese, finely grated
  • 1/2 whole nutmeg, finely ground
  • 1/4 cup butter
  • 1 sprig fresh sage, julienne 1 sprig
  • 1 tsp olive oil
  • 1 whole lemon, juiced

Method:

Preheat oven to 425 F. Pierce washed potatoes with a fork, place in the oven and cook for 40 to 60 minutes. Remove from the oven and let cool slightly. Peel the potatoes while they are still hot, and then rice the potatoes.

Place the potatoes on a flat, floured surface. Beat the egg yolks and then pour over the potatoes. Sprinkle with the flour and season with salt and pepper. Gently mix the pliable dough but be careful not to overwork the dough, as it could become tough when cooked. Once incorporated, lightly flour a clean work surface and a large plate. Divide the dough into three or four parts, then roll each piece between your palms into a log 3/4 inch/2 cm in diameter. Using a small knife or a pastry scraper, cut each log into ten to twelve 1-inch/2.5-cm pieces.

Bring a large pot of salted water to a boil. Add the gnocchi and cook them until they float, about one to two minutes. Once risen to the surface, allow to cook for 30 more seconds, and then plunge the gnocchi into an ice bath. Remove immediately and toss in olive oil. Allow to finish cooling.

Preheat vegetable oil in a non-stick pan and add the gnocchi. Gently sauté until the gnocchi begins to caramelize and then add the butter. To continue the caramelization, let the butter froth and foam. Once the gnocchi becomes golden brown in colour, add the sage and then squeeze in the lemon juice to stop the caramelization. Serve with a small amount of the pan butter. Enjoy!