Potato Gnocchi with Smoked Trout and Sage Brown Butter

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Smoked trout and browned butter turn simple gnocchi into a satisfying and elegant entree. Having the gnocchi prepared ahead of time makes this dish easy to finish.

Ingredients

6 russet potatoes, washed
1 large egg
1 cup cake flour
Salt and white pepper, to taste
1 cup (8 oz.) butter
2 cups smoked trout, cut or torn into large pieces
Juice of 2 lemons
2 tbsp. sage, chiffonade
1 bunch watercress

Steps

1. Preheat oven to 450°F. Roast potatoes until fork tender, about 1 hr. Cool potatoes until easy to handle; puree with a potato ricer or food mill. Let cool completely.

2. Mix potato puree with egg. Add cake flour until combined; do not overmix. Season with salt and white pepper.

3. Turn mixture onto floured board. Roll potato mixture into 1-in. diameter sausages, and then cut into 1⁄3-in. thick slices. Freeze until needed. (Gnocchi are cooked from a frozen state, which enables them to be sautéed.)

4. Heat 1⁄2 cup butter in a large sauté pan. Sauté gnocchi over med. heat until golden; flip and continue cooking 2 min. more. Add smoked trout; cook until trout is warmed. Season with salt and white pepper.

5. Melt remaining butter in a separate sauté pan; heat until butter is browned and has a nutty aroma. Add lemon juice and sage; season with salt and white pepper. Divide gnocchi and trout into 6 heated entree bowls, spoon browned butter on top, and garnish with watercress. Serve immediately.

Source: Recipe from Chef John Wabeck

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources