Potato Gnocchi
Pillowy potato dumplings, tossed in sage butter — the lightness comes from using floury baked potatoes and as little flour as possible, the opposite of the dense, gummy result of an overworked dough.
Vegetarian
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs russet potatoes
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 egg, lightly beaten
- 1 tsp salt
- 4 tbsp butter
- 8-10 fresh sage leaves
- Grated Parmesan, to serve
Steps
- Bake the potatoes whole at 400F for about 1 hour, until completely tender.
- While still hot, halve the potatoes and pass the flesh through a ricer onto a clean work surface.
- Spread the riced potato out, sprinkle with the flour, egg, and salt, and gently bring together into a soft dough — handle it as little as possible.
- Divide the dough into ropes about 3/4 inch thick, then cut into 1-inch pieces. Roll each piece over a fork for ridges, if desired.
- Bring a large pot of salted water to a boil and cook the gnocchi in batches until they float to the surface, about 2-3 minutes.
- Melt the butter in a skillet, add the sage leaves, and cook until the butter turns golden and nutty.
- Toss the drained gnocchi in the sage butter and serve with grated Parmesan.