Take a break from studying for this cooking-themed Study Break with Professor Sharon Fairley! 

We will be making Gnocchi with Brown Butter and Sage, and the list of ingredients is below. If you would like to cook along, please make sure to cook the potatoes before the program. Just peel and boil, or bake the skin-on potatoes until they are cooked through. This can be done at any time, even the night before. 

For the Gnocchi:

• 2 medium russet potatoes
• 1 1/2 cups all-purpose flour
• 1/2 cup whole milk ricotta
• 1/4 cup freshly grated Parmesan
• 1 large egg
• Kosher salt and freshly ground black pepper, to taste

For the Sauce:

• 8 Tbs. unsalted butter, cut into 1-inch cubes
• 18 large fresh sage leaves
• 1 tsp. finely grated lemon zest
• Kosher salt
• Freshly ground black pepper

Contact Jesse Landstrom with any questions, or if you have trouble connecting via Zoom: jlandstrom@uchicago.edu 

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