Brown Butter Gnocchi and More Local Musicians

Hello hello! So, I know many of you are probably getting a little annoyed with my very frequent posts about music lately, I know I am a food blog above anything else, but I live in Austin. We are kind of known for music.

Anyway, I just wanted to tell you about this really cool band I found recently.

 For all of you hipsters, you would love them because they’re kind of really underground.

They are called Light the Sun.

Light the Sun is a funk/rock/pop band based out of Austin, and these guys are the nicest guys you will meet. With music stylings somewhere between Radiohead and Red Hot Chili Peppers, I have no doubt these guys will become at least local, if not national/worldwide, legends.

So I thought I’d be one of the first to hop on the bandwagon and tell you all about them!

I highly suggest you check out their website and listen to some of their music here. And while you’re at it, why not check out their facebook page as well?

Give them a warm welcome, and support.

And you know, you could also try this gnocchi while you’re at it too? Too much persuasion going on? Yes?
Okay, if nothing else enjoy the pictures and this blizzard like weather!

Brown Butter Gnocchi

Ingredients

4 medium russet potatoes

2 eggs, beaten

1-2 cups flour

salt

olive oil

4 links mild italian pork sausage

1 stick butter

16 oz frozen pearl onions

4 fresh sage leaves, plus more for garnish

1 clove garlic, minced

salt and pepper to taste 

Directions 

To make the gnocchi. Preheat oven to 375F.

Wash the potatoes and place them on a baking sheet. Prick holes in them with a fork and salt well. Bake for 35-45 minutes until fork tender. Take out and let cool.

Then place them through a potato ricer, and mash them good and nice. Beat the eggs, and mix into cooled potatoes. Then add salt and 1 cup of flour. Mix with your hands until you have a dough. Roll out onto a counter and begin kneading like a regular pasta dough. Follow the same rules, kneading until it’s all together. Add more flour if it’s too sticky.

Roll into ropes, about 1 inch thick, and cut into individual pieces. If you have a gnocchi roller feel free to roll them on that, if not that’s fine. Set aside.

Meanwhile, remove sausage from casing, and heat about 1 tbls olive oil in a large saute pan. Cook the sausage until done, remove to a plate.

Melt the butter and let cook until starting to brown. Add in the onions and sage and let cook until onions are tender, then add in garlic.

Place sausage back in and set aside.

Bring a large pot of water to a boil, and drop the gnocchi in. You may need to do this in two batches if cooking all of it.

Let cook until the gnocchi floats, then let cook on minute longer.

Once done Transfer the gnocchi into the butter and onion mixture. Season with salt and pepper, garnish with sage if desired and enjoy!

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