Italian
Potato Gnocchi
Hand-shaped potato gnocchi cooked until pillowy and light, then glossed with sage butter for delicate chew, nuttiness, and aromatic lift.
4 servings · 40 minutes prep · 65 minutes cook
Ingredients
Main
- 2 pounds russet potatoes, scrubbed
- 1 1/4 cups 00 flour or all-purpose flour, plus more as needed
- 1 large egg yolk
- 1 1/2 teaspoons fine sea salt, plus cooking water salt
- 4 tablespoons unsalted butter
- 12 sage leaves
- 2 ounces Parmigiano-Reggiano, grated
Directions
Method
- Heat the oven to 400F. Bake the russet potatoes until completely tender, about 55 minutes.
- Split the potatoes while hot, scoop out the flesh, and rice or mash it finely onto a work surface. Let the steam escape for 10 minutes.
- Sprinkle the potatoes with the fine sea salt, egg yolk, and most of the all-purpose flour. Fold gently into a soft dough, adding only enough remaining flour to make it workable.
- Divide the dough into ropes about 3/4 inch thick, cut into 1-inch pieces, and roll each piece over a gnocchi board or fork to make ridges.
- Boil the gnocchi in well-salted water until they float, then cook for 30 seconds more and verify the center reaches {{temperature:160°F}}. Lift them out with a slotted spoon.
- Melt the unsalted butter in a large skillet and cook until nutty and lightly browned. Add the sage leaves and let them crisp.
- Gently toss the gnocchi in the brown butter and crisp sage, adding a splash of cooking water if needed. Serve immediately with the Parmigiano-Reggiano.
