This is one of the simplest ways to cook potato gnocchi. Butter infused with sage plus a sprinkle of grated Parmesan is all you need when you don’t want to lose sight of the main delight: potato-based pasta pillows that, when done right, are light and rich at the same time.
- Yield: 8 to 10 servings
- Difficulty: Medium
- Total: 1 hr, 15 mins
- Active: 45 mins
- 4 ½ pounds russet potatoes, scrubbed
- 2 teaspoons salt
- 2 eggs
- 2 to 2 ½ cups all-purpose flour
- 8 ounces butter
- 1 bushel of sage leaves, picked
- salt and black pepper
- Parmesan cheese
- Heat oven to 425°F.
- Place the potatoes on a baking sheet and bake until the point of a knife enters them easily, about 45 minutes to an hour depending on the size of the potatoes. Peel the potatoes while they are still warm and pass them through a ricer or food mill.
- Mix in salt, eggs, and enough flour to make a dough which holds its shape but is not too stiff. Roll out the dough into logs the width of your thumb and cut into 1-inch lengths. Roll each piece against a fork or grooved board to make the traditional gnocchi shape.
- Bring a large pot of lightly salted water to a boil and add the gnocchi. Cook until they rise to the top and are no longer doughy in the center, about 3 minutes. Do not overcook or they will fall apart.
- While gnocchi are cooking, melt butter in a large sauté pan and add the sage leaves. Allow the sage leaves to wilt but do not let the butter brown. When the gnocchi are cooked, drain them well, toss in the sage butter, and season with salt and pepper. Serve with grated Parmesan cheese.