Homemade Gnocchi with Brown Butter Sage

Tender homemade potato gnocchi are boiled until fluffy, then tossed with nutty brown butter, crisp sage, Parmesan, and a touch of black pepper.

Prep: 45 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 2.5 pounds russet potatoes
• 1.5 cups all-purpose flour
• 1 large egg
• 2 teaspoons kosher salt
• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• 0.5 cup parmesan cheese
• 0.25 teaspoon black pepper

Cooking instructions

1. Place the unpeeled potatoes in a large pot and cover with cold water. Add 1 teaspoon of the salt, bring to a boil, and cook until a knife slides easily into the centers, 20 to 25 minutes. (about 25 min)
2. Drain the potatoes and let them cool until safe to handle. Peel them, then press the flesh through a potato ricer onto a lightly floured work surface. Let the riced potatoes steam for 5 minutes. (about 5 min)
3. Mound the potatoes, sprinkle with the flour and remaining 1 teaspoon salt, and make a well. Beat the egg and pour it into the well. Gently fold and knead just until a soft dough forms; do not overwork it. If sticky, add flour 1 tablespoon at a time, using no more than 2 additional tablespoons. (about 5 min)
4. Divide the dough into 4 portions. Roll each portion into a rope about 3/4 inch thick, then cut into 1-inch pieces. Roll each piece over the tines of a lightly floured fork, if desired, to make ridges. Arrange the gnocchi on a floured baking sheet. (about 10 min)
5. Bring a large pot of generously salted water to a gentle boil. Working in batches, add the gnocchi. Cook until they float, then continue for 1 minute; remove with a slotted spoon and set aside. Reserve 1/2 cup cooking water. (about 8 min)
6. Melt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the butter foams and turns golden brown with a nutty aroma and the sage is crisp, 3 to 4 minutes. (about 4 min)
7. Add the cooked gnocchi to the skillet and toss gently. Add a splash of reserved cooking water as needed to coat the gnocchi. Stir in the Parmesan and black pepper, taste, and adjust salt. Serve immediately with extra Parmesan. (about 3 min)