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Some family secrets are best kept, like a cherished, decadent Volga German dish called “clays.” This indulgent meal, rich with browned butter and heavy cream, features boiled potatoes and flour-and-egg dumplings. Introducing it to new family members was always debated, fearing they’d be put off by its richness. However, once tasted, it invariably wins hearts.
Two decades ago, discovering an old German cookbook, it was found that the correct name is “kloese.” This revelation inspired a modern twist by integrating Italian techniques, reminiscent of gnocchi, made with the same ingredients: potato, egg, and flour. This fusion elevates the dish while preserving its essence.
The updated version involves pan-frying the gnocchi for a crispy exterior, adding a new layer of texture. The sauce gets a fresh upgrade with sage, thyme, and rosemary, infusing a herbaceous note. This dish becomes an ideal comfort food for cooler seasons.
If the revamped version isn’t for you, the gnocchi can serve as a versatile base for numerous Italian recipes. All that’s asked is for non-judgment of the beloved family recipe.
Gnocchi Ingredients
2 pounds Yukon gold potatoes
1 egg
3/4-1 cup all-purpose flour
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
2 tbsp salted butter, for sautéing
Sauce Ingredients
6 tbsp salted butter
1/2 cup heavy cream
fresh thyme sprigs, sage leaves or rosemary, in any combination
Preheat the oven to 425°F. Prick potatoes with a fork and bake for an hour. Once cool, halve and scoop out the flesh, mashing it with a ricer or potato masher. Cool to room temperature.
Create a well in the mashed potatoes, add the egg, sprinkle with flour, salt, and pepper. Mix with a fork, then knead with hands, adding flour if sticky. Form dough into four parts, roll into tubes, and cut into 1-inch gnocchi. Dust with flour.
In a pan, brown butter with herbs over medium heat, stirring gently. When lightly browned, transfer herbs to a paper towel. Remove butter from heat as it turns nutty brown.
Boil salted water, cook gnocchi until floating, then strain. Sauté in a nonstick pan with butter until golden brown. Add cream to browned butter on medium-low, whisk into a sauce. Serve gnocchi with sauce, topped with herbs and black pepper.
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