Potato Gnocchi with Smoked Trout and Sage Brown Butter

Menu Part: 
Cuisine Type: 

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.


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


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

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via kimt.com .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources