Ingredients
- 2 large baking potatoes
- 1 large egg yolk
- 1 tsp salt
- 1/2 cup all-purpose flour
- 4 tbsp butter
- 8 leaves sage
- Pepper, freshly ground
- Parmigiano-Reggiano cheese, grated
Brown Butter Gnocchi with Sage
Meal: Side
Cuisine: Italian
Ingredient: Vegetables
Season: Winter
Contributor: Anolon Culinary Team
Directions
4 SERVINGS
- Pierce the potatoes with a fork & bake at 425 degrees for one hour.
- Halve the potatoes. Discard the skins and spoon into potato ricer.
- Measure 1 cup of potato & mix with egg yolk, flour & salt.
- Knead gently until smooth & divide dough into two pieces.
- Sprinkle with flour to avoid sticking, and roll each piece into a 1-inch rope. Cut into 1-inch pieces.
- Boil gnocchi for two minutes in well-salted water.
- Meanwhile, melt butter in a large nonstick skillet over medium heat & sauté sage leaves until butter turns a deep nutty brown.
- Add gnocchi to the butter & toss over medium-high heat for a minute or two.
- Serve with grated Parmigiano-Reggiano cheese.
Companion recipe to East Coast Italian Gnocchi video
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