Potato Gnocchi With Browned Butter And Sage Sauce

Ingredients

POTATO GNOCCHI
2 pounds russet potatoes
1 large egg, lightly beaten
3⁄4 cup plus 1 tablespoon (4 ounces) all-purpose flour, plus extra for counter
Salt
BROWN BUTTER AND SAGE SAUCE
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced
1 teaspoon minced fresh sage
1-1⁄2 teaspoons lemon juice
1⁄4 teaspoon salt

Instructions

FOR THE GNOCCHI: Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Place potatoes on plate and microwave until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
Hold potato with pot holder or kitchen towel and peel with paring knife. Process potato through ricer or food mill onto rimmed baking sheet. Repeat with remaining potatoes. Gently spread potatoes into even layer and cool for 5 minutes.
Transfer 3 cups (16 ounces) warm potatoes to large bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain. Press mixture into rough dough, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into 1⁄2-inch-thick rope, dusting with flour to prevent sticking. Cut rope into 3⁄4-inch lengths. Hold fork, with tines facing down, in 1 hand and press side of each piece of dough against ridged surface with thumb to make indentation in center; roll dough down and off tines to form ridges. Transfer formed gnocchi to prepared sheets and repeat with remaining dough.
FOR THE SAUCE: Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1-1⁄2 minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt and cover to keep warm.
Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt. Using parchment paper as sling, add half of gnocchi and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Remove gnocchi with slotted spoon, transfer to skillet with sauce, and cover to keep warm. Repeat with remaining gnocchi and transfer to skillet. Gently toss gnocchi with sauce to combine and serve.

Potato Gnocchi With Browned Butter And Sage Sauce

Ingredients

Instructions

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