Potato Gnocchi with Browned Butter and Sage

Potato Gnocchi with Browned Butter and Sage
Yield
4servings
Yield
4servings
Potato Gnocchi with Browned Butter and Sage
Yield
4servings
Yield
4servings
Ingredients
For the Gnocchi
  • 1pound russet potatoes
  • 1large egglightly beaten
  • 4ounces flourplus extra for the counter
  • a/n coarse salt
For the Sauce
  • 4tablespoons buttercut into 4 pieces
  • 1small shallotminced
  • 1teaspoon sageminced
  • 1 1/2teaspoons lemon juice
  • 1/2teaspoon coarse salt
Yield:
Instructions
For the Gnocchi:
  1. Adjust oven rack to middle position and heat oven to 450˚F. Poke each potato 8 times with paring knife over entire surface. Transfer potatoes to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 50 to 75 minutes.
  2. Holding each potato with kitchen towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.
  3. Transfer the warm potatoes to bowl. Using a 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. If the dough is sticky sprinkle more flour over dough and gently bring together until just combined.
  4. 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 ½-inch-thick rope, dusting with flour to prevent sticking. Cut rope into ¾-inch lengths. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to sheets and repeat with remaining dough.
For the Sauce:
  1. Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 11/2 minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt; cover to keep warm.
  2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt. Using parchment paper as sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Using slotted spoon, transfer cooked gnocchi to skillet with sauce. Repeat with remaining gnocchi. Gently toss gnocchi with sauce and serve.