Potato Gnocchi with Browned Butter and Sage

FREE RECIPE PREVIEW

Ingredients — preview

• 1 pound russet potatoes
• 1 large egg lightly beaten
• 4 ounces flour plus extra for the counter
• a/n coarse salt

Preparation — preview

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.